Chicken Kimchi Soup with Tofu – Easy Korean-Inspired Dinner

Warm up with this Chicken Kimchi Soup with Tofu, an easy Korean-inspired dinner filled with tender chicken, tangy kimchi, silky tofu, and a savory, gently spicy broth. This comforting kimchi chicken soup is simple enough for a weeknight meal and delicious served steaming hot with rice.

Hi there, food lover! 👋 Ready for a warm, comforting bowl with plenty of bold flavor? This Chicken Kimchi Soup with Tofu is inspired by the hearty, spicy soups enjoyed in Korean home cooking. It combines juicy chicken, well-fermented kimchi, soft tofu, and a deeply savory broth in one cozy pot.

Kimchi brings much of the character to this dish. As it simmers, its tangy, spicy flavor mellows slightly and seasons the broth beautifully. The chicken adds richness and makes the soup satisfying enough for dinner, while tender tofu absorbs all those wonderful flavors without making the meal feel too heavy.

One of the nicest things about this recipe is its simplicity. You don’t need complicated techniques or a long list of specialty ingredients. Once everything is prepared, the soup comes together in about 35 minutes. Serve it bubbling hot with a bowl of freshly cooked short-grain rice, and you have a comforting meal perfect for chilly evenings, busy weekdays, or whenever you’re craving something savory and warming.

So grab your soup pot and let’s make a delicious Korean-inspired dinner!

🥬 Chicken Kimchi Soup Ingredients:

The ingredients in this chicken kimchi tofu soup work together to create a savory broth with spicy, tangy, and slightly sweet notes. For the best flavor, use well-fermented kimchi with plenty of its flavorful juice. You can adjust the amount of gochugaru depending on how spicy you like your soup.

For the chicken and soup base:

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cups (300 g) well-fermented napa cabbage kimchi, roughly chopped
• ½ cup kimchi juice, preferably from the kimchi jar
• 14 oz (400 g) soft or medium-firm tofu, drained and cut into large cubes
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger
• 4 cups (950 ml) chicken broth or anchovy-kelp broth
• 1 tablespoon neutral cooking oil
• 1 tablespoon Korean red pepper flakes (gochugaru), or to taste
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar, optional, depending on the sourness of the kimchi

For finishing and serving:

• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 fresh chili pepper, thinly sliced, optional
• Cooked short-grain white rice, for serving
• Extra kimchi, for serving, optional

The kimchi is the heart of this recipe. Older, well-fermented kimchi is especially good for soup because its stronger sourness becomes wonderfully rounded as it cooks.

Chicken thighs are another good choice because they remain tender and juicy during simmering. Chicken breast can also be used, but take care not to overcook it.

For tofu, soft or medium-firm tofu gives the soup a delicate texture. If you prefer tofu that holds its shape more firmly, use firm tofu instead.

🍲 Chicken Kimchi Soup Directions:

Step 1: Prepare the ingredients.
Cut the chicken thighs into bite-size pieces. Roughly chop the kimchi, reserving about ½ cup of its juice. Slice the onion, mince the garlic, grate the ginger, and cut the drained tofu into generous cubes.

Keeping the tofu pieces fairly large helps prevent them from breaking apart while the soup simmers.

Step 2: Sauté the chicken.
Place a medium soup pot or Dutch oven over medium-high heat. Add the neutral cooking oil and allow it to warm.

Add the chicken pieces and cook for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be completely cooked at this stage. You’re simply giving the outside a little color and creating a flavorful foundation for the soup.

Step 3: Cook the aromatics.
Add the sliced onion, minced garlic, and grated ginger to the chicken.

Cook for about 2 minutes, stirring frequently, until the onion begins to soften and the garlic smells fragrant. Keep the heat moderate so the garlic doesn’t burn.

Step 4: Add the kimchi.
Stir the chopped kimchi into the pot. Cook the kimchi with the chicken and aromatics for approximately 3 to 4 minutes.

This brief sauté is worth the extra few minutes. Heating the kimchi before adding the broth helps deepen its flavor and gives the finished soup a richer taste.

Step 5: Season the soup.
Sprinkle in the gochugaru and stir for about 30 seconds.

Add the soy sauce, reserved kimchi juice, and optional sugar. The sugar isn’t meant to make the soup sweet. Instead, a small amount can balance particularly sour, mature kimchi.

Step 6: Add the broth.
Pour in the chicken broth or anchovy-kelp broth and stir gently to combine.

Bring everything to a gentle boil, then reduce the heat to medium-low. Partially cover the pot and simmer for approximately 12 to 15 minutes.

During this time, the chicken will finish cooking and the kimchi will soften, releasing even more flavor into the broth.

Step 7: Add the tofu.
Carefully arrange the tofu cubes in the soup.

Instead of stirring vigorously, gently move the ingredients around with a spoon so the tofu remains intact.

Simmer uncovered for another 5 to 7 minutes. The tofu doesn’t require much cooking; it simply needs enough time to become hot and absorb some of the flavorful broth.

Step 8: Finish with sesame oil.
Turn the heat to low and drizzle in the toasted sesame oil.

Taste the broth before adding additional seasoning. Kimchi and soy sauce can both contain plenty of salt, so you may find that no extra salt is necessary.

For a spicier soup, sprinkle in additional gochugaru. If the broth tastes too intense, add a small splash of water or unsalted broth.

Step 9: Garnish and serve.
Ladle the hot Chicken Kimchi Soup with Tofu into deep bowls.

Scatter sliced green onions and toasted sesame seeds over each serving. Add sliced fresh chili if you enjoy an extra kick. 🌶️

Serve immediately with warm short-grain rice on the side. A spoonful of rice dipped into the savory kimchi broth makes this simple dinner especially satisfying.

📝 Chicken Kimchi Soup Notes:

Choose mature kimchi for deeper flavor. Fresh kimchi is crisp and delicious, but well-fermented kimchi generally works better in cooked dishes. Its tanginess adds complexity to the soup and mellows beautifully during simmering.

Don’t throw away the kimchi juice. That flavorful liquid contains seasoning and fermented flavor, making it one of the easiest ways to strengthen the broth without adding many additional ingredients.

Adjust the spice level. Korean gochugaru can range from mild to quite spicy. Start with less if you’re sensitive to heat, then add more after tasting the broth.

For a milder version, use about 1 teaspoon of gochugaru. For a bolder soup, increase it gradually to 1½ or 2 tablespoons according to your preference.

Handle the tofu gently. Once the tofu goes into the pot, avoid vigorous stirring. Large cubes and gentle simmering will help keep it from crumbling.

Try a traditional-style broth. Chicken broth is convenient for a quick dinner, while a simple anchovy and dried kelp broth gives the soup another layer of Korean-inspired savory flavor.

Serve it with rice. Steamed short-grain rice is a natural companion because it balances the tangy, spicy broth. You can serve rice in a separate bowl or spoon a little directly into your soup.

Make it more substantial. Mushrooms, zucchini, or additional tofu can be added if you’d like a larger meal. Add firmer vegetables before the tofu so they have enough time to become tender.

Storing leftovers: Allow leftover soup to cool before transferring it to an airtight container. Refrigerate promptly and enjoy within 3 to 4 days.

Reheat the soup gently on the stovetop until thoroughly hot. The kimchi flavor may become even more developed after resting overnight.

Freezing: The chicken and broth can be frozen, although tofu may develop a different, more porous texture after freezing and thawing. For the nicest tofu texture, freeze the soup without tofu and add fresh tofu when reheating.

🥣 Chicken Kimchi Soup Nutritional Information:

This Chicken Kimchi Soup with Tofu offers a satisfying combination of protein from chicken and tofu, along with vegetables from kimchi and onion. Because kimchi, soy sauce, and prepared broth can all contribute significant sodium, the exact sodium content will vary considerably according to the brands and quantities used.

For a lighter-sodium version, choose low-sodium chicken broth and soy sauce. You can then adjust the final seasoning after the soup has simmered.

Approximate nutrition per serving, excluding rice:

• Calories: 320 kcal
• Protein: 31 g
• Carbohydrates: 11 g
• Fat: 17 g
• Saturated Fat: 4 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: approximately 1,000 mg

Nutritional values are estimates and will vary depending on the kimchi, broth, tofu, chicken, and other ingredients used.

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 35 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: Approximately 320 kcal | 🍽️ Servings: 4

For a traditional stew with pork, see our kimchi jjigae recipe with pork and tofu. Have more kimchi to use? Make this easy kimchi fried rice next.

#ChickenKimchiSoup #KimchiSoup #KoreanInspiredFood #TofuSoup #ChickenSoup #EasyDinner #ComfortFood #KoreanInspiredRecipe #SpicySoup #KimchiLovers

Bon appétit and happy cooking! 👩‍🍳🍽️