Pork Belly Kimchi Soup

How to make kimchi soup with pork and tofu

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This quick and easy pork belly kimchi soup is warming and delicious. It is perfect for a busy weeknight dinner. See the suggestions above for taking this simple recipe and turning it into a keto-friendly soup or a  kid-friendly noodle bowl!


Units Scale
  • 1/2 lbs pork belly
  • 2 spring onions
  • 2 garlic cloves
  • 1 package of firm tofu (about 12 oz / 350 g)
  • 5 cups of water
  • 3 Tbsp soy sauce (or GF alternative)
  • 2 cups of kimchi brine (see notes)
  • 3 cups of kimchi vegetables


  1. Slice the pork belly into bite-sized strips. Dice the spring onions and garlic. Cut the tofu into bite-sized cubes.
  2. Put the water, pork belly, spring onions, garlic, soy sauce, and tofu into a large pot.
  3. Bring to a boil, reduce the heat, and simmer for 30 minutes with the lid on.
  4. After 30 minutes, add the kimchi brine. Taste and add salt, if necessary. I have never felt the need for additional salt, which is why it isn’t on the ingredient list.
  5. To cook the kimchi stir it into the boiling broth and let it cook for 5 minutes before serving. This will help to mellow out the flavors of the ginger, garlic, and onions.
  6. For a probiotic soup serve the soup first, then add a spoonful of kimchi on top of each bowl.


  • Depending on the method used to make kimchi, you may not have brine. Traditional recipes don’t usually involve making brine. However, I typically make a brine because it’s the simplest way to ensure a good, no-fuss ferment. Adding brine is optional. If you don’t have brine, simply add more water and a bit of salt, if needed.
  • See the section above for how to add noodles to turn this soup into a noodle bowl instead.