Vegetable Soup gets a spicy-sour upgrade from tangy kimchi, tender tofu, earthy mushrooms, and leafy greens for a bowl that’s as comforting as it is vibrant. This is the kind of soup that warms you from the first spoonful—bright, savory, and perfectly balanced for chilly nights. Built with pantry staples and a single pot, it brings weeknight ease without sacrificing depth.
Ingredients
- 2 tbsp avocado or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1–1½ cups vegan kimchi, chopped (plus 2–3 tbsp brine)
- 1 tbsp gochujang (to taste)
- 1–2 tsp gochugaru (Korean red pepper flakes), to taste
- 6 oz shiitake mushrooms, sliced (or cremini)
- 4 cups vegetable broth
- 1 cup water (as needed)
- 12–14 oz firm tofu, cut into ¾-inch cubes
- 3 cups chopped greens (kale, bok choy, or spinach)
- 1 tbsp low-sodium soy sauce or tamari
- 1 tsp toasted sesame oil
- 1–2 tsp rice vinegar or lemon juice, to finish
- Sliced scallions and toasted sesame seeds, for serving
- Sea salt and black pepper, to taste
Instructions
- Build the base: Warm oil in a pot over medium heat. Sauté onion with a pinch of salt for 5 minutes until translucent. Stir in garlic and ginger for 30 seconds.
- Kimchi magic: Add chopped kimchi, gochujang, and gochugaru. Cook 1–2 minutes to caramelize slightly and release aroma.
- Simmer: Add mushrooms, broth, and water. Bring to a gentle boil, reduce heat, and simmer 10 minutes.
- Add tofu & greens: Gently slide in tofu; simmer 5 minutes. Stir in greens until wilted, 1–2 minutes.
- Season & finish: Add soy sauce, sesame oil, and a splash of kimchi brine. Balance with rice vinegar or lemon juice. Adjust salt and heat to taste.
- Serve: Ladle into bowls and top with scallions and sesame seeds. Great with steamed rice.
Health Benefits
- Gut-friendly goodness: Fermented kimchi brings lively acidity and probiotics that pair beautifully with a veggie-forward meal.
- Plant protein: Tofu supplies satisfying protein with minimal saturated fat.
- Mineral boost: Mushrooms and leafy greens add potassium, iron, and antioxidants.
- Light yet filling: Brothy heat keeps it cozy without feeling heavy.
Variations
- Extra veg: Add sliced zucchini or napa cabbage during the simmer.
- Heartier bowl: Stir in cooked short-grain rice or soba at serving time.
- Milder heat: Use less gochugaru and finish with a drizzle of neutral oil for roundness.
Tips for Success
- Taste your kimchi: Brands vary in saltiness and heat; season the pot at the end.
- Tofu texture: Firm tofu holds shape best; silken tofu gives a creamier feel but handle gently.
- Broth balance: A splash of kimchi brine and vinegar at the end sharpens flavors.
Storage & Reheating
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently; add a little broth or water if it thickens. The flavors bloom even more by day two.
Serving Ideas
Serve with rice and simple banchan-style sides like sautéed spinach or cucumber salad. It fits Healthy Soup Recipes, Winter Soup, Fall Soup Recipes, and Healthy Vegetable Soup goals while staying weeknight-easy.
