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Kimchi jjigae

Just like most soups, this Kimchi Tofu soup recipe is very versatile and can be adapted to fit both your flavour preferences and your nutritional needs.  If you prefer a subtler spiciness, substitute some of the kimchi and kimchi juice by adding in other vegetables (like napa cabbage, bok choy, or even zucchini) and more broth during the boiling step.  To add in more protein, you can use more tofu, add in canned tuna, or any sliced meat.  Kimchi  is also  made through fermentation, which produces probiotics that can be beneficial for your health.  




  • Author: Annie Tsang
  • Yield: 2 servings 1x


  • 2 tsp cooking oil
  • 2 cups kimchi, cut into bite sizes if needed
  • 1/2 large onion, sliced
  • 1/2 block of medium soft tofu
  • 4 green onions, cut into 2 inch long pieces
  • 1/2 cup kimchi juice
  • 3 cups Korean ultimate stock, chicken stock, beef stock or vegetable stock
  • 1/2 to 2 tsp fish sauce (depending on how salty your kimchi is and if you are using homemade or store bought stock)
  • 9 to 10 oz canned tuna in oil or water (optional)


  1. Heat a pot over medium high heat; add oil and kimchi. Sauté the kimchi for 4 to 5 minutes, or until it’s softened. Stir occasionally.
  2. Push the kimchi to a side and place onion, tofu and green onions. Pour kimchi juice and stock. Increase heat to high and bring it boil then cover, reduce heat to medium and simmer for 15 to 20 minutes.
  3. Add tuna and simmer for an additional 5 minutes. Serve with warm cooked rice and any Korean side dishes that you like and enjoy!


  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 1640mg
  • Fat: 13g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 4.3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 43g
  • Cholesterol: 15mg

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