This kimchi soup has a rich and flavorful broth (think spicy, sweet, and rich), chewy noodles, tofu, mushrooms, and greens. The broth is flavored with kimchi, ginger, and garlic. It is so delicious you will ask for a second round!
Noodle soups are definitely one of my favorite dishes, it’s not only healthy and flavorful, but it also makes a complete meal.
This soup takes just 10 minutes of preparation and about 40 minutes of cooking. Plus it’s super easy!
📘 What is Kimchi?
Kimchi is a popular Korean fermented condiment prepared with Napa cabbage, green onions, chili powder, garlic, and ginger.
Kimchi is a traditional Korean dish whose components can vary but usually include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi although carrots, radish, cucumber, and scallions are also frequently used, too. There are hundreds of kimchi recipes that vary depending on the region and season in which they are produced, and it’s very easy to make it a vegan dish by keeping all the ingredients plant-based.
🥣 How to Make Kimchi Soup
First, we sautéed our aromatics: onion, garlic, and ginger. Next, we add kimchi (make sure to use vegan kimchi, as some may contain fish sauce), water and the other ingredients:
Coconut sugar: To balance with the spiciness of the kimchi. You can use coconut sugar or maple syrup, to keep it refined sugar-free.
Soy sauce: For saltiness and a deeper flavor.
Chili flakes: for extra spiciness, I used gochugaru, also called Korean chili flakes. Omit if you don’t want the soup too spicy.
Then for the add-ins, I went with mushrooms, tofu for protein, and pak choy. This soup is versatile so feel free to use any greens you have on hand. I’m thinking vegan chick’n would also make a delicious addition.
Let the soup simmer for about 40 minutes and serve piping hot with your favorite noodles. For freshness, top with chopped cilantro and green onions!
Vegan Kimchi Noodle Soup
INGREDIENTS
US Customary
Metric
1x
2x
3x
â–¢1 tablespoon oil
▢½ onion finely diced
â–¢2 cloves of garlic minced
â–¢1- inch ginger grated
▢½ cup kimchi roughly chopped
â–¢3 cups water
â–¢2 tablespoon soy sauce
â–¢3 tablespoon coconut sugar
â–¢1 teaspoon Korean chili flakes
▢¾ teaspoon salt
â–¢1 cup mixed mushrooms diced
â–¢1 pak choy cut in half (or your favorite greens)
â–¢1 block tofu (about 250g), diced
â–¢3.5 ounces dry noodles (can use gluten-free noodles)
▢¼ cup cilantro green onions for topping
INSTRUCTIONS
1.Heat the oil in a medium saucepan over medium heat. Once hot, add the onions, garlic, and ginger, and sautée for about 5 minutes.
2.Next, add the kimchi, water, soy sauce, coconut sugar, chili flakes, salt, diced mushrooms, pak choy (or other greens), and tofu. Bring to a boil and lower to a simmer. Simmer covered for about 40 minutes.
3.Remove from heat and set aside. Cook the noodles according to the package instructions. Drain and divide the noodles into two bowls. Pour in the kimchi soup with some tofu, mushrooms, and kimchi. Garnish with chopped cilantro and green onions, and serve hot! For extra flavor, feel free to add a squeeze of lime!
4.This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.