If you’re craving a bold, comforting, and nourishing soup, this spicy gochujang vegetable soup with tofu and chickpeas delivers everything you want in one pot. It’s packed with vegetables, plant-based protein, warming spices, and a rich, savory broth that tastes like it simmered all day — even though it comes together easily.
This isn’t your average vegetable soup. The addition of gochujang, a Korean fermented chili paste, adds deep umami flavor and gentle heat, while sweet potatoes, potatoes, chickpeas, tofu, and orzo make it hearty enough to be a full meal.
Whether you’re vegan, plant-based, or just looking for a satisfying soup recipe, this one is cozy, filling, and unforgettable.
Other Soup To Try!
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- Black Bean Soup With Vegan Pimiento Cheese
- Roasted Broccoli Soup (Vegan, Creamy, Healthy, High-Flavor)
📌Why You’ll Love It
- One-pot and weeknight-friendly
- Vegan, dairy-free, and customizable
- High in fiber and plant-based protein
- Trend-forward thanks to gochujang
- Perfect for meal prep and leftovers
Jump to:
⭐ Key Ingredients
Carrots add natural sweetness that balances the spice of gochujang and enhances the overall flavor of vegetable soup.
Onion forms the aromatic base, creating savory depth when sautéed.
Sweet potato provides creaminess and subtle sweetness, making the soup hearty and comforting without dairy.
Potato adds structure and helps thicken the broth naturally as it cooks.
Bell pepper contributes mild sweetness, color, and fresh vegetable flavor.
Chickpeas add fiber and plant-based protein, turning this soup into a filling vegan meal.
Gochujang is the star ingredient, bringing heat, umami, and fermented richness that elevates the soup beyond traditional vegetable soup recipes.
Nutritional yeast enhances savory flavor while adding B vitamins and a cheesy note without dairy.
Orzo absorbs the flavorful broth and adds body, making the soup satisfying and stew-like.
Spinach adds freshness, nutrients, and color, wilting perfectly into the hot soup.
Tofu provides lean plant-based protein and absorbs the spicy broth beautifully.
🔥 How to Make Spicy Gochujang Vegetable Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic, carrots, and bell pepper, cooking until fragrant.
Step 2: Add Root Vegetables & Spices
Add sweet potato and potato cubes. Sprinkle in smoked paprika, cumin, chili flakes, salt, and pepper. Stir well to coat everything in spices.
Step 3: Stir in Gochujang
Whisk the gochujang with a small amount of warm broth to smooth it out, then add it to the pot. This ensures even distribution and prevents clumping.
Step 4: Simmer the Soup
Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer until potatoes are fork-tender.
Step 5: Add Protein & Orzo
Stir in chickpeas, tofu, nutritional yeast, and orzo. Simmer until the orzo is tender, stirring occasionally.
Step 6: Finish with Greens
Add fresh spinach and cook just until wilted. Taste and adjust seasoning as needed.
🔄 Variations & Flavor Upgrades
Chili Garlic Oil Gochujang Vegetable Soup
For extra heat and depth, drizzle chili garlic oil into the soup just before serving or stir it in during the final minutes of cooking. Chili garlic oil adds smoky spice and rich aroma, making this spicy vegetable soup even more bold and satisfying.
Creamy Gochujang Vegetable Soup
To create a creamier texture without dairy, stir in Jee Sauce chipotle almond sauce during the last 5 minutes of cooking. This plant-based sauce adds subtle smokiness, nuttiness, and richness, transforming the broth into a creamy vegan vegetable soup while keeping it dairy-free.
Spicy Creamy Gochujang Soup
For the ultimate comfort bowl, combine both chili garlic oil and chipotle almond sauce. The result is a spicy, creamy gochujang soup with layers of heat, umami, and smooth texture — perfect for cold nights or when you want a more indulgent vegan soup.
Mild & Kid-Friendly Version
Skip the chili garlic oil and reduce the gochujang to 1 tablespoon. You’ll still get rich flavor without too much heat, making this vegetable soup approachable for all palates.
Extra-Protein Version
Add additional tofu or stir in white beans along with the chickpeas to boost protein, making this a high-protein vegan soup ideal for meal prep.
❄️ Storage & Meal Prep Tips
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze without orzo for best texture (add fresh pasta when reheating)
❓ Frequently Asked Questions
What is gochujang and how does it enhance soup?
Gochujang is a fermented Korean red chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It adds bold umami flavor, subtle sweetness, vibrant color, and gentle heat to soups and stews.
Is this gochujang vegetable soup vegan?
Yes — this recipe uses plant-based ingredients like tofu, chickpeas, vegetables, and vegetable broth, making it fully vegan and dairy-free when you use vegan gochujang and vegetable stock. (Always check labels, as some fermented pastes may include non-vegan ingredients.)
How spicy is gochujang vegetable soup, and can I adjust the heat?
Gochujang has a deep, spicy kick that’s spicy but not overpowering. You can adjust the spice level by starting with less gochujang or skipping chili garlic oil — ramping it up gradually until it suits your heat tolerance.
How much gochujang should I use in soup?
Start with 1–2 tablespoons of gochujang per 4–6 cups of broth, then taste and adjust. Too much paste can overwhelm the soup, so starting mild and building flavor gives better control over spiciness.
Can gochujang be the base for soup without broth?
No — gochujang on its own is very thick and concentrated. It works best blended into broth (such as vegetable, chicken, or beef broth) to create a balanced, flavorful soup base.
Can this soup be made ahead of time or stored?
Absolutely — this soup tastes even better the next day as the flavors meld. Store it in the fridge up to 4 days, and for longer storage, freeze portions (best without pasta so the texture stays fresh).
Is gochujang gluten-free?
Not always — some brands include barley or wheat in the fermentation process. If you need gluten-free, choose a certified gluten-free gochujang paste.
Can I make this soup gluten-free?
Yes! Substitute orzo with rice, quinoa, or gluten-free pasta to keep the soup gluten-free while maintaining hearty texture.
❤️ Final Thoughts
This spicy gochujang vegetable soup with tofu and chickpeas is the kind of recipe that earns a permanent spot in your rotation. It’s cozy, nourishing, and boldly flavored — proof that vegan soups can be just as satisfying as any traditional comfort food.
If you love hearty vegetable soups, Korean-inspired flavors, and easy one-pot meals, this recipe is one you’ll come back to again and again. If you are making this, tag @makepurethyheart! and we'll share it to the world!
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Spicy Gochujang Vegetable Soup with Tofu and Chickpeas (Hearty One-Pot Meal)
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots sliced
- 1 bell pepper diced
- 1 medium sweet potato peeled and cubed
- 1 medium potato peeled and cubed
Protein & Grains
- 1 can chickpeas drained and rinsed
- 7 oz firm tofu cubed
- ¾ cup orzo pasta
Flavor Boosters
- 2 –3 tablespoons gochujang adjust to taste
- 2 tablespoons nutritional yeast
- 3 cloves garlic minced
- Herbs Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes optional
- Salt and black pepper to taste
Greens & Finishing Touches
- 2 cups fresh spinach
- 6 –7 cups vegetable broth
- Fresh herbs parsley, cilantro, or green onions
Instructions
Step 1: Build the Flavor Base
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in garlic, carrots, and bell pepper, cooking until fragrant.
Step 2: Add the Vegetables
- Add the sweet potato and potato cubes. Stir well to coat them in the aromatics and spices. Sprinkle in smoked paprika, cumin, chili flakes, salt, and pepper.
Step 3: Gochujang Magic
- Whisk the gochujang with a splash of warm broth until smooth, then add it to the pot. This step prevents clumping and ensures the soup develops a deep, even heat.
Step 4: Simmer
- Pour in the vegetable broth and bring everything to a gentle boil. Reduce heat and simmer for 20 minutes, or until the potatoes are fork-tender.
Step 5: Add Protein & Pasta
- Stir in chickpeas, tofu cubes, nutritional yeast, and orzo. Simmer for another 8–10 minutes, stirring occasionally so the orzo doesn’t stick.
Step 6: Finish with Greens
- Fold in fresh spinach and cook just until wilted. Taste and adjust seasoning as needed.
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