So you’re cold, hungry, and trying to convince yourself that instant noodles count as self-care? Trust me, I’ve been there. When the weather feels rude and your energy level is somewhere between “low battery” and “please recharge,” you need something warm, comforting, and easy enough to make without stressing.
That’s where this Easy Korean Winter Soup steps in. It’s basically a warm blanket in a bowl—simple ingredients, cozy flavors, and just enough spice to wake your soul from hibernation. You don’t need chef-level skills, hours of simmering, or half the spices in the universe. If you can stir, you can make this. Let’s warm you up.
Why This Recipe is Awesome
It’s Extremely Easy
No complicated steps. No weird techniques. No “wait three hours while your broth develops character.” This is straightforward comfort food.
It’s Quick Enough for Weeknights
You’ll be eating in about 30 minutes, which is ideal on winter nights when you want dinner fast—not a project.
It’s Extra Cozy
Korean soups are known for being warm, soothing, and full of gentle heat. This one brings that perfect balance of broth, veggies, spice, and comfort.
It Uses Everyday Ingredients
No hunting for rare ingredients or taking a field trip across town. You can find almost everything in a regular grocery store—or sitting in your fridge waiting for something exciting to happen.
It’s Good for You (Without Trying)
Lots of veggies. A flavorful broth. A touch of spice. Low calories. Basically everything your winter self needs but doesn’t usually ask for.
It’s Very Customizable
More spice? More veggies? More noodles? Add tofu? Add chicken? Add ALL OF IT? Go for it. This soup doesn’t judge.
Ingredients You’ll Need
Everything here is simple, but together they make magic:
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1 tablespoon sesame oil
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1 small onion, sliced
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2 garlic cloves, minced
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1 small zucchini, chopped
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1 potato, diced
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1 cup mushrooms (shiitake or any kind you like)
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4 cups vegetable or chicken broth
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1 tablespoon gochujang (Korean chili paste)
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1 teaspoon soy sauce
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Salt and pepper
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Green onions, sliced
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Tofu cubes (optional)
These basic ingredients transform into a warm, hearty, flavorful winter soup that feels like comfort food without the heaviness.
Step-by-Step Instructions
1. Heat the Sesame Oil
Start by warming sesame oil in a pot over medium heat. The smell instantly tells you you’re about to make something delicious—it’s nutty, fragrant, and so satisfying.
2. Add Onion and Garlic
Add the sliced onion and minced garlic. Cook until they soften and smell amazing. This is your soup’s flavor foundation, and it’s worth giving it a minute to shine.
3. Add the Vegetables
Add zucchini, potatoes, and mushrooms. Stir everything together so the veggies get coated with that onion-garlic goodness. You don’t need to cook them completely—just soften them a little.
4. Pour in the Broth
Add your broth of choice. Then stir in the gochujang and soy sauce. Watch as the broth turns into a warm red color that looks (and smells) like pure comfort.
5. Simmer to Perfection
Bring the soup to a gentle simmer. Let it cook for 15–20 minutes or until the potatoes are tender. This simmering time lets the flavors blend and deepen without demanding much effort from you.
6. Add Tofu and Green Onions
Add tofu cubes if you’re using them—they soak up the broth and make the soup even heartier. Toss in sliced green onions for freshness.
7. Taste and Adjust
Give it one last taste. Add more salt, pepper, or gochujang depending on your mood. If winter has been rude, maybe add a little extra spice for emotional support.
8. Serve Hot
Pour into your favorite bowl, wrap yourself in a blanket, and enjoy the perfect winter comfort meal.
Common Mistakes to Avoid
Adding Too Much Gochujang
It’s spicy, powerful, and can take your soup from “cozy warmth” to “I regret everything.” Start with a small amount and build from there.
Skipping the Sesame Oil
This soup simply isn’t the same without sesame oil. It brings that signature Korean flavor.
Not Simmering Long Enough
Rushing means your broth won’t taste as deep or cozy. Give it at least 15 minutes to do its thing.
Forgetting to Rinse Tofu
Rinse tofu under cold water to remove its packaging liquid. It tastes cleaner and blends better with the soup.
Overcrowding the Pot
More veggies isn’t always better. Too many and your broth disappears, turning soup into an accidental stew.
Alternatives & Substitutions
Need More Protein?
Add chicken, beef, pork, shrimp, or double the tofu. Just cook the meat before adding broth.
Want a Richer Broth?
Add miso paste, fish sauce, or a slice of fresh ginger. These add instant depth.
No Gochujang?
Use a small amount of chili paste or sriracha. Just start small.
Want a Noodle Version?
Add udon, ramen, glass noodles, or rice noodles. Boom—instant Korean noodle soup.
Gluten-Free Option
Swap soy sauce for tamari.
No Mushrooms?
Use spinach, cabbage, carrots, kale, or bean sprouts.
Easy Korean Winter Soup
Equipment
- Medium pot
- Wooden spoon
- Cutting board
- Knife
- Ladle
- Small bowl (for mixing gochujang if needed)
Ingredients
- 1 tablespoon sesame oil
- 1 onion sliced
- 2 garlic cloves minced
- 1 zucchini chopped
- 1 potato diced
- 1 cup mushrooms any kind
- 4 cups vegetable or chicken broth
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Green onions sliced
- Tofu cubes optional
Instructions
- Heat sesame oil in a pot over medium heat.
- Add sliced onion and garlic. Cook until soft and fragrant.
- Add zucchini, potato, and mushrooms. Stir for 2–3 minutes.
- Add broth, gochujang, and soy sauce. Stir well to combine.
- Simmer for 15–20 minutes, or until potatoes are tender.
- Add tofu cubes and green onions. Stir gently.
- Taste and adjust seasoning. Serve hot.
Notes
Nutritional Facts (Approx. per serving)
Calories: 120–160 Protein: 5–7g Carbohydrates: 18–22g Fat: 4–6g Fiber: ~3g Sodium: varies based on broth and soy sauceFAQ on Easy Korean Winter Soup Recipe
Is this soup spicy?
Only a little. Adjust the gochujang to make it mild or fiery.
Can I freeze it?
Yes, but freeze without tofu. Tofu texture gets weird and sponge-like when frozen.
How long do leftovers keep?
About 3–4 days in the fridge. The flavors get even better.
Can I make it vegan?
Yes—use vegetable broth and avoid fish sauce if adding.
Can I use beef broth instead of chicken?
Absolutely. It makes the soup deeper and richer.
Can I double the recipe?
Yes! It’s perfect for meal prep or sharing.
Does it work as a main dish?
Yes—add noodles or tofu and it becomes a full meal.
Final Thoughts on Korean Winter Soup Recipes
This Easy Korean Winter Soup is everything a winter recipe should be: warm, simple, delicious, and comforting enough to make even the coldest nights feel bearable. It’s easy to make, adaptable to whatever ingredients you have, and tasty enough to become a regular part of your winter rotation.
Whether you’re eating it on a snowy evening, a lazy weekend, or a day when you need an edible hug, this soup always delivers. Warm up, relax, and enjoy every cozy spoonful.