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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.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Dietary: Vegan
Description

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.

Ingredients
  • 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. 1

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

  2. 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. 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. 4
     Carefully spoon in your Silken Tofu. Don’t over-stir; you want big, soft “clouds” of tofu floating in the spicy broth.
  5. 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. 6
    Optional: Top with some spring onion greens.
Read it online: https://alanhood.co.uk/recipes/kimchi-soft-tofu-sundubu-style-stew/