Soups
Kimchi, Tofu & Mushroom Stew
Fermented cabbage, firm tofu, and mushrooms simmer in a savory red broth for a warming meatless stew served with rice.
Inspired by Korean-inspired kimchi stews
Prep
15 min
Cook
30 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 tablespoon neutral oil
- • 1 onion, thinly sliced
- • 8 ounces mushrooms, sliced
- • 2 garlic cloves, minced
- • 2 cups vegan kimchi, roughly chopped
- • 1/4 cup liquid from the vegan kimchi jar
- • 1 tablespoon gochugaru (Korean chile flakes)
- • 3 cups low-sodium vegetable broth
- • 1 tablespoon reduced-sodium soy sauce
- • 14 ounces firm tofu, drained and cut into large cubes
- • 2 scallions, sliced
- • 1 teaspoon toasted sesame oil
- • 1 cup dry white rice
- • 2 cups water
View ingredient-by-ingredient match
- 1 tablespoon neutral oilMissing
- 1 onion, thinly slicedMissing
- 8 ounces mushrooms, slicedMissing
- 2 garlic cloves, mincedMissing
- 2 cups vegan kimchi, roughly choppedMissing
- 1/4 cup liquid from the vegan kimchi jarMissing
- 1 tablespoon gochugaru (Korean chile flakes)Missing
- 3 cups low-sodium vegetable brothMissing
- 1 tablespoon reduced-sodium soy sauceMissing
- 14 ounces firm tofu, drained and cut into large cubesMissing
- 2 scallions, slicedMissing
- 1 teaspoon toasted sesame oilMissing
- 1 cup dry white riceMissing
- 2 cups waterMissing
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Method
Recipe notes
Fermented cabbage provides this stew's distinct sour-savory flavor; fresh cabbage with chile cannot produce the same result. The vegan label depends on fish-free kimchi and vegetable broth. This home version uses firm tofu for intact pieces and does not claim to reproduce every traditional kimchi-jjigae ingredient.
Planning, storage, and serving
Storage and reheating
Cool stew promptly in shallow containers, refrigerate within two hours, and use within 3 days. Store rice separately and reheat both thoroughly; tofu may become more porous after freezing.
Make-ahead tips
Slice vegetables and portion kimchi a day ahead. Simmer the broth base ahead if useful, then add tofu while reheating and finish with sesame oil and scallions near serving time.
What to serve with it
- - Cucumber sesame salad
- - Steamed bok choy
- - Simply sauteed bean sprouts
Equipment needed
- - Medium soup pot
- - Lidded rice saucepan
- - Ladle and tofu cutting board
Difficulty explained
Prepared kimchi supplies most of the seasoning; gentle stirring after the tofu enters keeps the finished stew neat without special equipment.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
Long-grain brown rice
Use the same volume of long-grain brown rice for a whole-grain variation.
Cauliflower rice
Use cooked cauliflower rice as a lower-carbohydrate base.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Assuming all kimchi is vegan can introduce fish sauce or shrimp paste into a supposedly meatless dish.
- Boiling and stirring tofu aggressively breaks it into small fragments rather than distinct cubes.
- Adding salt before tasting the kimchi broth can make a naturally salty fermented dish overly seasoned.
Nutrition Context
- The estimate includes firm tofu, the fermented cabbage stew, both oils, and one quarter of the dry rice per person.
- Kimchi and soy sauce are significant sodium sources even when reduced-sodium soy sauce is used; jar labels differ considerably.
FAQ
Is any kimchi suitable?
No. Choose a vegan product without seafood ingredients for this labeled plant-based recipe.
Can I replace kimchi with cabbage?
That makes a different soup. Fermentation supplies the sour flavor that defines this stew.
What is gochugaru?
It is Korean chile flakes. Heat varies, so begin with a smaller amount if your product is strong.
Does the tofu need pressing?
Drain firm tofu well; a long pressing step is unnecessary because it heats directly in broth.
Can I serve the rice in the stew?
Yes at the table, but keep rice separate for storage so it does not absorb the broth overnight.
What sides pair best with this dish?
Good pairings include Cucumber sesame salad; Steamed bok choy; Simply sauteed bean sprouts. Choose one or two based on how substantial you want the meal to be.