From minh!'s kitchen in Vietnam. 
15-Minute Kimchi Tofu Soup (Fridge-Clean-Out Style)
I first learned about this kimchi tofu soup from a Korean friend back in college. The dish is called kimchi jjigae. I still remember watching her cook it and learning right by her side. That first bite was so delicious, I’ve never forgotten it!
She used Spam (a type of canned meat) in her version, but since I know Spam isn’t the healthiest, I haven’t used it in a long time. Today, I had some fresh Chinese sausage left in the fridge, so I used that instead. I call this a fridge-clean-out soup because I also had some tofu and a tomato that needed to be used up. Thanks to my friend @hoangngoc374, I got the idea to add leek to the soup too. It turned out delicious and nutritious! Plus, it’s super easy—start to finish, including washing the cutting board and knife, it only takes 15 minutes.
This dish was originally made to use up kimchi that’s gotten too sour (kind of like how we make sour mustard green soup in Vietnam when the greens are too sour). So, if you have some extra-sour kimchi after the holidays, rinse it a bit to reduce the sourness, then make this soup for a tasty change of pace. It’s guaranteed to be delicious!
15-Minute Kimchi Tofu Soup (Fridge-Clean-Out Style)
I first learned about this kimchi tofu soup from a Korean friend back in college. The dish is called kimchi jjigae. I still remember watching her cook it and learning right by her side. That first bite was so delicious, I’ve never forgotten it!
She used Spam (a type of canned meat) in her version, but since I know Spam isn’t the healthiest, I haven’t used it in a long time. Today, I had some fresh Chinese sausage left in the fridge, so I used that instead. I call this a fridge-clean-out soup because I also had some tofu and a tomato that needed to be used up. Thanks to my friend @hoangngoc374, I got the idea to add leek to the soup too. It turned out delicious and nutritious! Plus, it’s super easy—start to finish, including washing the cutting board and knife, it only takes 15 minutes.
This dish was originally made to use up kimchi that’s gotten too sour (kind of like how we make sour mustard green soup in Vietnam when the greens are too sour). So, if you have some extra-sour kimchi after the holidays, rinse it a bit to reduce the sourness, then make this soup for a tasty change of pace. It’s guaranteed to be delicious!
Open in Cookpad AppSteps
- 1
Gather all the ingredients on the counter so you don’t forget anything. (I still forgot to grab the tomato for the photo!)
- 2
Peel and chop the onion. Add the onion, olive oil, and sliced Chinese sausage to a pot. Sauté over medium heat (about 250°F/120°C) for 3-4 minutes, until the onion is slightly golden.
- 3
While the onion cooks, chop the tomato. Once the onion is golden, add the tomato to the pot. Sauté for 2-3 minutes until the tomato softens, then add the water.
- 4
Bring to a boil. While waiting for the water to boil, cut the tofu into small pieces.
- 5
Open the kimchi jar and add half (about 1 cup or 250 grams) to the pot.
- 6
Add the tofu. While the tofu and kimchi simmer, slice the leek.
- 7
Add the leek to the boiling soup, gently press it down so it’s submerged. Crack in 2 eggs and cook for about 2 more minutes, then turn off the heat. Don’t stir so the eggs stay whole. Enjoy!
- 8
One important tip: Don’t season the soup at the beginning, since the ingredients already add plenty of flavor. Wait until everything is cooked, then taste and adjust if needed. I found it didn’t need anything extra. Feel free to swap in any other ingredients you have—kimchi is great for cleaning out the fridge!
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