Kimchi Stew

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Soy
Dietary Gluten Free, Oil Free, Vegan
Meal type Soup


  • 8 cups vegetable broth or water
  • 1 1/2 cup kimchi
  • 14oz extra firm tofu, cubed
  • 8oz mushrooms, sliced (I used cremini since that is what I had, but shiitake would be better.)
  • 1 onion, thinly sliced
  • 1 daikon radish, peeled and sliced
  • 1/4 cup miso (I used yellow, but any variety is fine.)
  • 1/4 cup reduced sodium tamari or shoyu (soy sauce)


1. Combine all ingredients, except miso and soy sauce, in a stock pot and bring to a boil.
2. Meanwhile, whisk together miso and soy sauce.
3. Reduce heat and let soup simmer until the onions are soft and the daikon is cooked through.
4. Remove from heat and stir in the miso/soy sauce mixture.
5. Serve with steamed brown rice and enjoy!