Kimchi Soup Recipe With Tofu and Bacon


Tofu, bacon, ginger, and kimchi combine for a comforting warm bowl of soup.

Photo: Jennifer Causey
Hands On Time:
15 mins
Total Time:
25 mins
4 servings

This quick and warming kimchi soup is just what the doctor ordered for a sick day in bed or a snow day on the couch—and comes together in just 25 minutes, thanks to a list of already flavorful ingredients. Bacon infuses the soup with smoky meatiness, and ginger adds a fiery punch. A hefty serving of kimchi adds a wallop of flavors—straight from the jar. Make sure to choose a brand whose taste you like since it will dominate the soup. Never used gochujang? It's a Korean fermented chili paste made with soybeans—think spicy miso. If you're sensitive to spice, taste the broth before stirring in the gochujang.


  • 4 ounces bacon, chopped (from 4 slices)

  • 1 yellow onion, thinly sliced

  • 2 tablespoons fresh ginger, finely chopped (from a 1-inch piece)

  • 2 cloves garlic, finely chopped

  • 16 ounces kimchi

  • 4 cups vegetable broth

  • 1 tablespoon gochujang or kimchi paste

  • 14 ounces silken tofu, torn into pieces

  • 4 teaspoons toasted sesame oil

  • 4 scallions, thinly sliced

  • Freshly ground black pepper


  1. Cook bacon in a large heavy-bottomed pot or Dutch oven over medium, stirring often, until golden and crisp, about 5 minutes. Add onion and cook, stirring often, until softened, about 3 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in kimchi and vegetable broth and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, about 10 minutes. Stir in gochujang.

  2. Divide tofu among bowls and ladle soup over top. Drizzle each bowl with 1 teaspoon sesame oil and top with scallions and several grinds of black pepper.

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