Spicy Tofu, Mushroom and Kimchi Soup

I’m feeling a little under the weather today, so I decided it is a perfect day to make this soup. I made the vegetable broth with lemongrass to give it a medicinal boost. Lemongrass has many health benefits, but today I’m mostly interested in how it helps heal colds. I highly recommend incorporating kimchi in your diet. It has many health benefits, including digestive aid and immunity boosting, two assets I can really use today.



  • 6 cups vegetable broth (I make my own but store bought works too)
  • 1 package extra firm tofu, drained, pressed and cubed
  • 3 cups mushrooms of choice, I used shitake and baby bella, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 jar kimchi
  • 1 tbsp soy sauce
  • 1 tbsp Red Pepper, Nice Tasty(Korean Red Pepper Powder)
  • black pepper to taste
  • Splash sesame oil


  1. Heat the sesame oil in a soup pot. Add the onion and garlic and let them cook until they are soft.
  2. Add the carrots and mushrooms. Let cook for a few minutes so the mushrooms release their juices.
  3. Add the soy sauce, black pepper and Red Pepper, Nice Tasty, make sure to stir it around real good.
  4. Wait a few minutes then add the vegetable broth, tofu and kimchi. Let simmer for at least an hour.
  5. Enjoy!

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