Kimchi Tofu Soup

I thought my tofu eating days were behind me when I moved into my tiny home in the woods so I was delighted when I found it at my tiny town grocery store. I made this kimchi tofu soup from my food memories of living in southeast Asia. This soup delivers bold flavor with a savory base, toasty tofu, scallions, soy sauce, and sriracha. Kimchi does the heavy lifting bringing heat, acidity, and crunch.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here

Ingredients You’ll Need

(see printable recipe card below)

SERVES 4 | Start to finish: 20 minutes

• 1 container (397 g / 14 oz) firm or extra firm tofu, drained, patted dry and cut into 1-inch / 2.5 cm chunks

• 1 tbsp (15 ml) coconut oil or avocado oil

• 4 scallions, whites thinly sliced, greens cut into 1-inch / 2.5 cm segments

• 6 cups (1.4 L) low-sodium chicken broth or vegetable broth

• 1½ tbsp (22 ml) soy sauce

• 3 tbsp (45 ml) sriracha

• 2 cups (280 g) kimchi (I use spicy)

• 2 tbsp (18 g) sesame seeds for garnish

How to Make This

1. In a large saucepan or a soup pot over medium heat, heat the oil. Add tofu cubes and cook until both sides are browned, about 7 minutes. Add the scallion whites and cook for another minute to soften.

2. Add the broth and bring to a simmer. Scrape up any browned bits stuck to the bottom of the pot. Whisk in the soy sauce and sriracha and stir gently to combine. Cook another 5 minutes.

3. Off heat, stir in the scallion greens and kimchi. Taste for seasoning, add more soy sauce if needed

4. Serve garnished with sesame seeds

Real Talk About Kimchi

Kimchi earns a dedicated paragraph because the gut-hormone-insulin connection is one of the most underexplained pieces of the perimenopause puzzle. A diverse gut microbiome directly influences how the body processes and clears estrogen, manages cortisol, and regulates insulin sensitivity. Fermented foods like kimchi feed that microbiome in ways that no supplement reliably replicates. For women who have been told to eat yogurt for gut health, kimchi is a genuinely different and more powerful tool—it’s rebel wellness with tons of flavor.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

Print

With ImageWithout Image

Kimchi Tofu Soup

Servings: 4

Author: Melissa

Packed with probiotics from the kimchi, protein from the tofu, and immune-boosting goodness from garlic and gochugaru, this spicy, tangy soup is basically self-care in a bowl—with a bonus kick in the sinuses for cold and flu season.

Cook modePrevent screen from turning off

Ingredients

• 1 tablespoon coconut oil or avocado oil
• 4 scallions (green onions), whites thinly sliced, greens in 1 inch segments
• 6 cups low sodium chicken broth (or vegetable broth)
• 1 1/2 tablespoons soy sauce, or coconut aminos, plus more if needed
• 3 tablespoons gochujang or sriracha
• 14-ounce container firm OR extra firm tofu, drained, patted dry and cut into 1 inch chunks
• 2 cups kimchi
• 2 tablespoons sesame seeds

Instructions

1. In a large saucepan or a soup pot over medium heat, heat the oil. Add the scallion whites and cook, stirring until softened, about 1 minute.
2. Add the broth and bring to a simmer. Scrape up any browned bits stuck to the bottom of the pot. Whisk in the soy sauce and gochujang; return to a simmer and cook 10 minutes.
3. Add the tofu and stir gently to combine; heat another 10 minutes.
4. Off heat, stir in the scallion greens and kimchi. Taste for seasoning, add more soy sauce if needed
5. Serve in bowls garnished with sesame seeds

Nutrition Info

Calories

194

Fat (grams)

10 g

Carbs (grams)

14 g

Fiber (grams)

2 g

Sugar (grams)

3 g

Protein (grams)

16 g

Sodium (milligrams)

587 mg

Calcium

114 mg

Magnesium

56 mg

Potassium

640 mg

Vitamin B12

0 µg

Vitamin C

4 mg

Vitamin D

0 µg

Vitamin E

0 mg

Zinc

1 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

More Recipes

Tofu Scramble

https://findingmyfierce.com/blog/kimchi-tofu-soup

©findingmyfierce

kimchi, tofu, Asian, Korean, soup, anti-inflammatory, menopause, perimenopause

Soups and Stews

Asian

Did you make this recipe?

Tag @findingmyfiercelife on instagram and hashtag it #findingmyfiercelife