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Korean Tofu Soup with Steamed White Rice and Vegetable Egg Rolls

Prep time: ~10 min | Cook time: ~25 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 2 tbsp olive oil
  • 1 whole yellow onion
  • 3 clove garlic
  • 2 tsp fresh ginger
  • 1/2 cup kimchi
  • 1 tsp red chili flakes
  • 1 tbsp soy sauce
  • 1/2 cup kimchi juice
  • 2 cup vegetable broth
  • 1 lb soft tofu
  • 2 stalk green onion
  • 2 cup short-grain white rice (Side: Steamed White Rice)
  • 2 1/2 cup water (for rice)
  • 6 piece frozen vegetable egg roll (Side: Vegetable Egg Rolls)

Tips & Substitutions

  • Add shrimp or sliced chicken breast for extra protein.
  • Use mushrooms or bok choy instead of kimchi for a milder flavor.
  • Start rice and egg rolls first so everything finishes together.
  • Add a drizzle of sesame oil or gochugaru paste for authentic flavor.

Instructions

  1. Prep: Rinse 2 cups short-grain white rice until water runs clear. Cube 1 lb soft tofu, slice 2 green onion, dice 1 yellow onion, mince 3 garlic cloves, and mince 2 tsp fresh ginger.
  2. Side: Steamed White Rice – Cook rinsed rice with 2 1/2 cups water in a rice cooker or covered pot until tender, about 15–20 minutes.
  3. Side: Vegetable Egg Rolls – Preheat oven to 400°F. Arrange 6 frozen vegetable egg roll on a baking sheet and bake 15 minutes, flipping halfway, until crisp.
  4. Make soup: In a large pot, heat 1 tbsp olive oil over medium. Add diced yellow onion, minced garlic, and minced ginger and sauté 2–3 minutes until softened.
  5. Add 1/2 cup kimchi, 1 tsp red chili flakes, 1 tbsp soy sauce, and 1/2 cup kimchi juice. Cook 2 minutes to combine flavors.
  6. Pour in 2 cups vegetable broth, bring to a simmer, and cook 8–10 minutes.
  7. Gently stir in cubed soft tofu and sliced green onion. Simmer 2 minutes more to warm through.
  8. Serve hot: Ladle soup into bowls and serve with steamed rice and crispy vegetable egg rolls on the side.