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Kimchi Stew with Chicken and Tofu


With its intense but balanced flavors, this warming chicken and kimchi soup is perfect for when you're feeling under the weather.

  • Servings: 4

Source: Martha Stewart Living, November 2007


  • 3 3/4 cups homemade or low-sodium store-bought chicken stock
  • 2 1/2 cups water
  • 2 bone-in, skinless chicken thighs, excess fat trimmed
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced anchovy fillets
  • 1/4 teaspoon coarse salt
  • 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved
  • 16 ounces silken tofu
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally


  1. Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.

  2. Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.

  3. Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Add scallions. Divide soup among bowls.

Reviews Add a comment

  • MS11100267
    23 DEC, 2011
    This soup was good, but oh boy spicy. Also I read somewhere that this is always served with rice. I served with brown basmati rice and/or quinoa. It really balances out the flavors to serve it this way. I felt like it needed a little more chicken, but not sure. The tofu is nice because it contrasts nicely with the spicy heat of the stew. It definitely makes more than 4 servings, I would say at least 6.