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Tofu & Tempeh

Korean Kimchi Hot Pot and Tofu Soup

Korean Kimchi Hot Pot and Tofu Soup

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

Thanks to Sarah Lin for this South Korean recipe. 


2 cups of water
Half a block of soft tofu cut to cubes
About 2 tablespoons of vegan kimchi - this can be purchased in supermarket or Asian supermarket
A bit of salt
White pepper
A pinch of sugar
Chopped spring onion for garnish or coriander
Bean sprouts (optional)

  1. Bring to boil, cook it for a few minutes until everything at desired consistency.
  2. Some people like bean sprouts in there so can add that too!