How to Make Vietnamese Kimchi Tofu Soup
Kimchi tofu soup offers a delicate balance of mild sweetness, tangy sourness, and a spicy kick. It's especially refreshing and comforting when served hot.
Ingredients
- 400g kimchi
- 25g kimchi juice
- 400g silken tofu
- 150g enoki mushrooms
- 100g bean sprouts
- Boaro onion
- 10-12 garlic cloves
- 1 knob of ginger
- Seasonings: soy sauce, sesame oil, soup powder, salt, MSG, sugar, chili paste
Ingredient Notes
For the best flavor, choose kimchi that is slightly aged to ensure it is rich and soft. Freshly made kimchi tends to be firmer and less flavorful.
You can use either traditional tofu or silken tofu (soft tofu).
If you don’t have green onions (boaro), you can substitute with regular scallions.
For a more authentic Korean flavor, you can look for Korean soy sauce (used specifically for soups, which is quite mild) and Korean sesame oil. However, these ingredients may not always be easily available for home cooks. As an alternative, you can use Vietnamese soy sauce and sesame oil and adjust the seasonings accordingly to create a flavorful and well-balanced dish.
Instructions
Prepare the Ingredients
Cut the kimchi into bite-sized pieces. To enhance the flavor of the soup, add some kimchi juice, but taste to adjust for sourness, saltiness, and spiciness. If you prefer a spicier dish, you can add some chili powder.
Rinse the silken tofu and cut it into small cubes.
Trim the root ends of the enoki mushrooms, soak them in lightly salted water for about 5 minutes, then rinse and drain. Separate them into smaller clusters and cut in half.
Rinse the bean sprouts thoroughly in salt water and drain.
Trim the roots of the green onions (boaro). Finely chop the white part, shred some for garnish, and slice the green stalks.
Mince the garlic and ginger. When cooking kimchi soups like pork, beef, or seafood kimchi soup, adding more garlic enhances the aroma.
Cook the Kimchi Tofu Soup
Add 2 tablespoons of cooking oil to a pot and heat it on low. Once hot, sauté half of the chopped white green onions, all the ginger, and some of the minced garlic. Then add the kimchi and stir-fry.
For those who like a touch of sweetness, add 1 teaspoon of sugar to balance the sour and spicy kimchi flavors. For a deeper red color in the broth, you can also add a pinch of mild chili powder and a tablespoon of chili sauce. Stir well to coat the kimchi.
After about 2 minutes, pour in the kimchi juice. Adjust the amount of juice based on its sourness and spiciness to avoid an overly sour broth.
Then, add water based on the number of servings. For 3-4 servings, about 1.2-1.5 liters of water should be enough. If you prefer a richer broth, you can simmer the soup with dried anchovies or tiny shrimp. For a simpler, lighter soup, this method is quick and effective.
When the soup comes to a boil, add the enoki mushrooms and tofu. Cook until it returns to a boil, then season with soy sauce, salt, soup powder, a pinch of MSG, and a small amount of sugar to balance the flavors.
Simmer for another 3-4 minutes until the mushrooms are just tender, stirring gently to avoid breaking the tofu.
Finally, add the bean sprouts, shredded green onions, and the remaining garlic. Season with a splash of sesame oil and fish sauce to enhance the flavor and aroma. Cook for another 30-40 seconds, then remove from heat. Serve hot and enjoy.
This soup is best enjoyed hot, letting you savor the spicy, sour, and subtly sweet flavors with every sip. The broth is light and refreshing, making it a perfect comfort dish.
