Kimchi Turmeric Tofu Soup

Kimchi Turmeric Tofu Soup

Kimchi Turmeric Tofu Soup 11 People saved this recipe.

Korean inspired soup with mild spice. *This recipe was recreated and inspired by contest winner, Luzviminda.

Servings: 4

intermediate Mains Sunrise Medium Firm Tofu (454g)

  • 20 min prep
  • 10 min cook
  • 4 people


  • 1 pkg Sunrise Medium Firm Tofu (454g) cubed
  • 2 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 2 cloves garlic, minced
  • 2 tsp. ginger, grated
  • 2 tsp. Korean red pepper flakes
  • 1 tbsp. turmeric powder
  • 2 tbsp. kimchi powder
  • 2 tbsp. sesame oil
  • 900mL carton of No Salt added, vegetable broth
  • 2 cups water
  • ½ tsp. sea salt
  • 2 blocks glass noodles
  • 2 baby bok choy, quartered lengthwise
  • 3 radishes, thinly sliced
  • 1 lime, juiced
  • 2 scallions, thinly sliced


  1. In a medium size mixing bowl make a marinade with the fish sauce, soy sauce, rice vinegar, garlic and ginger. Cut tofu into cubes and add to marinade, refrigerate for a minimum of 20min.
  2. In a large pot, bring the vegetable broth and 2 cups of water to a simmer over medium heat. Add in sea salt.
  3. In a small mixing bowl add the red pepper flakes, in another bowl add the turmeric. Drain marinade from tofu into the broth. Divide tofu in half; place each half in the bowls of spices. Toss to coat.
  4. In a non-stick frying pan, heat 1 tbsp. of sesame oil over medium heat. Fry the red pepper tofu for 5-7min, or until golden brown. Remove from pan and fry the turmeric tofu until golden brown.
  5. Add the noodles to the pot, continue to simmer for 3min, add in the bok choy and radishes, remove from heat.
  6. Serve soup with fresh lime juice and scallions.

Calories: 190Fat: 12gSaturated Fat: 2g+ Trans: 0gCholesterol: 0mgSodium: 1270mgCarbohydrate: 8gFiber: 3gSugar: 3gProtein: 13gVitamin A: 70%Vitamin C: 40%Calcium: 25%Iron: 20%

As per one serving size (540g)