Kimchi Potato Soup recipe - ingredients, nutrition and when to eat it
This homestyle soup combines spicy kimchi with fluffy potatoes and tender tofu. It is satisfying with rice, making it a great choice for a busy evening or a…
This homestyle soup combines spicy kimchi with fluffy potatoes and tender tofu. It is satisfying with rice, making it a great choice for a busy evening or a hearty lunch.
Soups & stews · 25 minutes to cook
Nutrition (per 685g serving): 225.1 kcal · protein 15.3g · carbohydrate 33.2g · fat 4.5g · sodium 872.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into pieces about 1.5 cm wide, as smaller pieces can break apart easily.
Tips: Stir-frying the kimchi for 2–3 minutes first adds depth, but you can also simmer it directly in the broth for a lighter flavor.
Tips: Add the tofu at the end and avoid stirring it too much so it keeps its shape.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Napa cabbage kimchi — 70 g
- Potato — 120 g
- Tofu — 80 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp