Kimchi & Soft Tofu Vegan Sundubu Style Stew

This Vegan Kimchi & Soft Tofu “Sundubu” Style Stew is the ultimate proof that “healthy” doesn’t have to mean “bland”. Warm, spicy, and incredibly restorative, this plant-based powerhouse transforms simple pantry staples into a vibrant, hydrating masterpiece in just 25 minutes. Whether you’re a long-time vegan or just looking for an exciting way to boost your gut health, this dish delivers deep umami flavour and “soft cloud” tofu textures that feel like a warm hug in an earthenware bowl.

We’re focusing on functional ingredients here – harnessing the probiotic power of kimchi and the high water content of the broth to keep you hydrated and satisfied. It’s a healthy dish ideal for a weight loss diet whilst still feeling ‘full’, designed to be low-calorie and high-heat, helping you stay on track with your health journey without ever feeling like you’re missing out. Plus, with a few clever tweaks to manage sodium, it’s a heart-healthy choice that doesn’t compromise on that signature Korean spice.

Kimchi & Soft Tofu Vegan Sundubu Style Stew

Craving a spicy, plant-based comfort meal? This Vegan Kimchi & Soft Tofu (Sundubu) stew is gut-healthy, hydrating, and ready in 25 minutes. Perfect for a healthy lifestyle.

Author: Alan Hood Cuisine: Korean Courses: Mains

Print Recipe

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 2 Dietary:

V Vegan

Ingredients

Servings

• 1 Cup 1 cup Vegan Kimchi (chopped) + a splash of the Kimchi juice from the jar.
• 1 Pack SIlken Tofu (Not firm tofu - this requires the soft silky kind)
• 1 Courgette, sliced into "half moons"
• 1 Brown Onion, sliced
• 1 Clove Minced Garlic
• ¹⁄₂ Can Straw mushrooms
• 1 Tbsp Fried Enoki Mushrooms (From a jar)
• 500 ml Vegetable stock
• 1 Tbsp Gochujang (Or any garlic chili paste)
• 1 Spring onion stalk, sliced (Optional for garnish)

Method

1. In a deep pot, dry-fry the onions and courgette for 3–4 minutes until they soften slightly.

2. Add the garlic and the chopped Kimchi. Stir-fry for 2 minutes. The smell will be incredible—this “toasts” the fermentation and brings out the sweetness.
3. Pour in the vegetable stock, the Kimchi juice, and the chili paste. Bring to a boil, then turn down to a simmer for 5–8 minutes.
4.  Carefully spoon in your Silken Tofu. Don’t over-stir; you want big, soft “clouds” of tofu floating in the spicy broth.
5. Place the straw mushrooms and enoki mushrooms on top in the final 2 minutes. They only need to “steam” in the heat of the soup to stay snappy.
6. Optional: Top with some spring onion greens.