Kimchi & Tuna Soup

Kimchi & Tuna Soup

Kimchi & Tuna Soup is a quick and flavourful Korean-inspired dish combining the tangy, spicy kick of kimchi with the rich umami of canned tuna. This comforting soup is an excellent choice for those seeking a quick, nutritious, and satisfying meal.

 

The fermented kimchi adds a robust spiciness and slight sourness, which pairs perfectly with the savoury, protein-rich tuna. The soup is versatile and can be enhanced with tofu, vegetables, or other ingredients to suit your taste.

 

Ideal for busy weeknights, it’s a one-pot dish that delivers a burst of bold flavours with minimal effort, making it a favourite for lovers of Korean cuisine. Enjoy it with a side of steamed rice for a complete and wholesome meal.

 

Servings: 4 | Cooking time: 25 minutes

 

Ingredients

 

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

1 packet enoki mushroom

1 handful kuchai, cut into long strips

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and enoki mushrooms. Cook for another 5-6 minutes.

 

5. Add kuchai and cook for another 3-4 minutes.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot with steamed rice.

Download the recipe card for kimchi & tuna soup