If you are craving something comforting, vibrant, and packed with delicious layers of flavor, then the Kimchi-Tofu Soup with Sesame & Egg Recipe is about to become your new favorite bowl of goodness. This soup is a perfect harmony of spicy kimchi, silky tofu, and the nutty warmth of sesame, all crowned with a perfectly cooked fried egg that makes every spoonful unforgettable. It’s a simple recipe that brings together humble ingredients to create a heartwarming dish that feels like a warm hug on a chilly day.

A bowl of spicy tofu soup with a sunny-side-up egg on top. The bowl is white with a speckled texture, filled with bright red broth that holds soft white tofu cubes and pieces of cooked kimchi with a mix of light brown and orange colors. The egg sits on the right side with a white cooked edge and a shiny golden yolk in the center, sprinkled with green onion slices and sesame seeds. The bowl rests on a white marbled surface with a gray cloth napkin on the left and a gold and white spoon to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Kimchi-Tofu Soup with Sesame & Egg Recipe plays a crucial role, from the aromatic garlic and ginger that lay the flavor foundation to the creamy tofu and vibrant kimchi that give this soup its soul. These simple ingredients come together beautifully to create a dish that is as colorful as it is delicious.

3 tablespoons neutral oil: Canola or avocado oil ensures a light, clean base for sautéing without overpowering the other flavors.
1 tablespoon garlic paste: Adds a deep, pungent aroma that wakes up your taste buds right from the start.
2 teaspoons ginger paste: Gives the soup a subtle zingy spice, balancing the tangy kimchi perfectly.
4 cups lower-sodium vegetable or no-chicken broth: A healthy, savory liquid base that lets the other ingredients shine.
2 cups kimchi, drained: The star ingredient, packed with bold, fermented flavors and a little spicy kick.
2 cups classic coleslaw mix: Adds body and texture to the soup, soaking up all those wonderful flavors.
1 (14 ounce) package extra-firm tofu, drained and cubed: Soft but sturdy, the tofu soaks up the soup’s essence while providing protein.
5 medium scallions, cut into 1-inch pieces: Fresh and crunchy bite to brighten every spoonful.
1 tablespoon reduced-sodium soy sauce: Adds savory depth and a touch of umami without overwhelming the dish.
4 large eggs: Fried to your liking, they add richness and a luscious texture that ties the soup together.
1 tablespoon toasted sesame oil: Infuses a warm, nutty fragrance that elevates the entire soup.
1 tablespoon toasted sesame seeds: Offers a delightful crunch and a final burst of flavor at the very end.

How to Make Kimchi-Tofu Soup with Sesame & Egg Recipe

Step 1: Sauté Garlic and Ginger

Start by heating 2 tablespoons of your neutral oil in a medium Dutch oven over medium heat. Add the garlic and ginger pastes and stir constantly for about one minute until their fragrant scents fill your kitchen. This brief but critical step unlocks the base aromatics that will carry throughout the soup.

Step 2: Build the Broth

Next, pour in 4 cups of your lower-sodium vegetable or no-chicken broth and bring it to a boil over high heat. Stir in the drained kimchi and the classic coleslaw mix, then reduce the heat to medium-low. Letting the broth simmer gently helps blend the spicy tang of kimchi with fresh crunch of cabbage perfectly.

Step 3: Add Tofu, Scallions, and Soy Sauce

Gently fold in the cubed tofu, scallions cut into 1-inch pieces, and tablespoon of soy sauce. Stir occasionally, warming the tofu through while the scallions soften just slightly. This step ensures every bite is bursting with tender, savory goodness.

Step 4: Fry the Eggs

While your soup simmers, heat the remaining 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. Crack the eggs one at a time, frying to your preferred doneness. For a silky runny yolk, cook 1 1/2 to 2 minutes, or longer if you prefer that yolk a little more set. These fried eggs are the luxurious crowning touch on this humble soup.

Step 5: Serve and Garnish

Divide the steaming soup among four bowls, ladling plenty of tofu and kimchi-rich broth into each. Top every bowl with one fried egg, drizzle with toasted sesame oil, and sprinkle generously with toasted sesame seeds. Serve immediately for a soul-satisfying meal.

How to Serve Kimchi-Tofu Soup with Sesame & Egg Recipe

Kimchi-Tofu Soup with Sesame & Egg Recipe - Recipe Image

Garnishes

The best way to add a little extra magic is with a sprinkle of toasted sesame seeds and a light drizzle of toasted sesame oil. These garnishes provide a toasty aroma and subtle nutty crunch that brilliantly complements the soup’s spicy and tangy notes. You might also like to add a pinch of crushed red pepper flakes for an extra fiery kick or a handful of fresh cilantro for brightness.

Side Dishes

This Kimchi-Tofu Soup with Sesame & Egg Recipe shines on its own but can also pair beautifully with simple sides. A bowl of steamed jasmine rice or fluffy brown rice helps soak up all the flavorful broth, while a light cucumber salad provides a cool, crisp contrast. For an added crunch, try kimchi pancakes or some lightly toasted sesame crackers on the side.

Creative Ways to Present

Want to impress friends or family? Serve the soup in individual rustic bowls topped with edible flowers or microgreens for a pop of color. You could also offer a “build your own” egg topping station with options like sliced avocado, chili oil, or fresh herbs so everyone personalizes their bowl. The key is to keep it inviting and full of interactive fun.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh bowl, store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the fried eggs separate if possible since they soften quickly. When reheating, the kimchi broth remains delicious but the eggs are best freshly cooked for optimum texture.

Freezing

This soup freezes reasonably well without the eggs. Transfer the cooled soup base with tofu, kimchi, and scallions into a freezer-safe container, and freeze for up to 2 months. Defrost overnight in the fridge and reheat gently, then add freshly pan-fried eggs to maintain that lovely contrast.

Reheating

Reheat the soup on the stovetop over medium-low heat, stirring occasionally to warm everything evenly. Avoid boiling after reheating as it can toughen the tofu. Fry fresh eggs during this process or just before serving to ensure a luscious topping every time you enjoy this comforting soup.

FAQs

Can I use other types of kimchi in this recipe?

Absolutely! While classic napa cabbage kimchi is traditional, you can experiment with radish or cucumber kimchi for different flavors and textures. Just be mindful of saltiness and spice levels to adjust seasoning accordingly.

Is this recipe suitable for vegans?

This Kimchi-Tofu Soup with Sesame & Egg Recipe can be made vegan by simply omitting the fried egg topping or swapping it out for a tofu scramble or silken tofu dollop. The soup remains hearty and flavorful without the egg.

What can I use if I don’t have garlic or ginger paste?

Freshly minced garlic and ginger are excellent substitutes if you don’t have paste. Use about 1 to 2 cloves garlic and a thumb-sized piece of ginger minced finely for the same punch of flavor. Paste just saves time!

Can I make this soup spicier?

Definitely! Adding extra kimchi, a splash of chili garlic sauce, or a sprinkle of red chili flakes will crank up the heat nicely. Adjust spiciness based on your personal taste to keep it enjoyable.

What type of tofu works best in this soup?

Extra-firm tofu is the best choice because it holds its shape in the broth without breaking apart. Be sure to drain it well and cut into medium-sized cubes to soak up flavors while keeping bite-sized perfection.

Final Thoughts

There is something truly special about the Kimchi-Tofu Soup with Sesame & Egg Recipe—it’s an effortless way to enjoy Korean-inspired flavors in a cozy, nourishing bowl. Whether as a quick weeknight dinner or a weekend treat, this soup delivers layers of warmth, spice, and texture that never fail to impress. I can’t wait for you to make it and savor every spoonful just like I do. Your soup-loving soul will thank you for it!

Kimchi-Tofu Soup with Sesame & Egg Recipe