Tofu Kimchi Soup

Vegan and gluten-free tofu kimchi soup

5 from 1 reviews

This simple soup uses kimchi for flavor and vegetables. It’s very quick to make, for a healthy weeknight meal. See the section above for options on how to make it vegan or kid-friendly!


Units Scale
  • 1/2 lbs of rice noodles
  • 1 package of firm tofu (12 oz / 350 g)
  • 4 spring onions
  • 5 cups of water
  • 3 Tbsp soy sauce
  • 2 cups of kimchi


  1. Start by cooking the rice noodles according to the package, and prepare everything else while the noodles cook. 
  2. Drain the tofu and chop it into bite-sized cubes. Finely dice the spring onions.
  3. Put the water, spring onions, tofu, and soy sauce into a medium-sized pot.
  4. Place the lid on the pot, and bring it to a boil. Remove from heat as soon as it boils.
  5. When the noodles are finished cooking, drain and rinse with cold water to prevent sticking. 
  6. The soup is put together individually, in each bowl. Start with a base of noodles, then add a ladle full of tofu and broth. Then finish each bowl with a large forkful of kimchi.


  • I serve this soup with the kimchi added on top for a probiotic boost. However, if you find the flavor of kimchi too strong, then add the kimchi to the broth and allow it to cook with the tofu. Cooking will mellow out the ginger, garlic, and onions.
  • Feel free to use other types of noodles. I like rice noodles because they are gluten-free and easy to find in my local grocery store.

Keywords: kimchi, gluten free, vegan, vegetarian, dairy free, egg free, healthy, probiotic, easy, quick, 5 ingredients, fall, spring, summer