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Kimchi Tofu Tomato Soup

Name: Kimchi Tofu Tomato Soup
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g Napa cabbage kimchi; 1/2 block Silken Tofu; 1/2 can Canned tomatoes; 2 tsp Chicken Bouillon; 1 tsp Sesame Oil; 1 tsp Soy Sauce; 300ml Water

Soup

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Kimchi, canned tomatoes, and tofu — a soup combining Korean jjigae with Italian tomato soup.

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📖 The Story Behind This Dish

A creative dish combining the savoriness and heat of Korean kimchi jjigae with the tang and sweetness of canned tomatoes from Italian cooking. Fermented kimchi and tomatoes are both rich in umami, so it comes together without stock. Tofu adds heft, making a satisfying one-dish soup. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a winter night, red soup bubbles in a clay pot as white tofu is scooped up with a spoon and eaten piping hot.

🥕 Ingredients (serves 2)

Napa cabbage kimchi 150g
Silken Tofu 1/2 block
Canned tomatoes 1/2 can
Chicken Bouillon 2 tsp
Sesame Oil 1 tsp
Soy Sauce 1 tsp
Water 300ml

👩‍🍳 Instructions

Heat sesame oil in a pot and stir-fry the kimchi.
Add the canned tomatoes, water, and chicken stock powder and bring to a boil.
Scoop the tofu in large spoonfuls into the pot.
Simmer on low for 5 minutes.
Season with soy sauce.

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