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Home » Recipes » Asian-Inspired

Vegan Kimchi Noodle Soup

By: Thomas Published: 17 Nov, 21 Updated: 9 Dec, 21 51 Comments

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4.65 from 17 votes
Vegan Kimchi Noodle Soup

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!

Vegan Kimchi Noodle Soup
Jump to:
  • 📘 What is Kimchi?
  • 🥣 How to Make Kimchi Soup
  • 💬 FAQ
  • 📖 Recipe

Introducing Kimchi Noodle Soup!

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!

Vegan Kimchi Noodle Soup

📘 What is Kimchi?

Kimchi is a popular Korean fermented condiment prepared with Napa cabbage, green onions, chili powder, garlic, and ginger.

It is spicy and quite salty with a tangy flavor due to the fermentation process.

Vegan Kimchi Noodle Soup

🥣 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.
Vegan Kimchi Noodle Soup

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!

💬 FAQ

  • Is kimchi vegan? Unless it is stated "vegan" on the package, it is usually not as it contains fish sauce or shrimps.
  • Where can I find vegan kimchi? It is very easy to find vegan kimchi in Asian stores or you can buy kimchi online. It is often sold in jars, or in small packets in the refrigerated section. You can also make your own!
  • How long does this soup keep? This vegan kimchi soup will keep for up to 3 days in the refrigerator.
Vegan Kimchi Noodle Soup

While Bun Bo Hue probably stays my top #1 noodle soup, this kimchi soup comes very close. It's spicy just enough, a bit sweet, garlicky, rich, and on top of that, healthy!

For more noodle soup recipes, check out this Lemongrass Soup with Fermented Tofu Sauce, Tempeh Khao Soi, or this Five-Spice Tofu Noodle Soup!

Let me know in the comments if your try this recipe!

Vegan Kimchi Noodle Soup

📖 Recipe

Vegan Kimchi Noodle Soup

Vegan Kimchi Noodle Soup

Author: Thomas
A rich and flavorful noodle soup flavored with kimchi, ginger, and garlic. Served with mushrooms, tofu, pak choy, and finished with cilantro and green onions!
4.65 from 17 votes
Print Pin Review
Prep Time : 10 mins
Cook Time : 50 mins
Total Time : 1 hr
Servings 2 servings
Calories 449 kcal

Ingredients
 
 

  • 1 tablespoon oil
  • ½ onion finely diced
  • 2 cloves of garlic minced
  • 1- inch ginger grated
  • ½ cup kimchi roughly chopped
  • 3 cups water
  • 2 tablespoon soy sauce
  • 3 tablespoon coconut sugar
  • 1 teaspoon Korean chili flakes
  • ¾ teaspoon salt
  • 1 cup mixed mushrooms diced
  • 1 pak choy cut in half (or your favorite greens)
  • 1 block tofu (about 250g), diced
  • 3.5 ounces dry noodles (can use gluten-free noodles)
  • ¼ cup cilantro green onions for topping
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Instructions
 

  • Heat the oil in a medium saucepan over medium heat. Once hot, add the onions, garlic, and ginger, and sautée for about 5 minutes.
  • 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.
  • 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!
  • This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.

Nutrition

Serving: 1 serving (with noodles, tofu, and mushrooms) | Calories: 449 kcal | Carbohydrates: 69.9 g | Protein: 14.6 g | Fat: 12.6 g | Fiber: 3.1 g | Sugar: 21.4 g
Course : Soup
Cuisine : Vietnamese
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Reader Interactions

Comments

  1. Trina

    June 02, 2020 at 12:13 am

    5 stars
    Doubled this recipe. It is sooo goood! I used zucchini noodles for my portion, trouble with wheat and rice, used regular rice noodles for husband. This is a keeper!
    Thank you once again for lovely dinner.

    Reply
    • Thomas

      June 02, 2020 at 5:25 am

      You were fast Trina 🙂
      Thanks for your feedback and rating!

      Reply
  2. Anna

    June 02, 2020 at 10:11 am

    Omg this is an excellent idea, I make Kimchi but never thought of using it for a soup. Thank you Thomas for sharing this with us.

    Reply
    • Thomas

      June 05, 2020 at 1:52 am

      You're welcome Anna! 🙂

      Reply
  3. Linda Albert

    June 06, 2020 at 2:27 am

    5 stars
    Wonder flavor. Very satisfying without being heavy. Also perfect soup for not feeling quite well.days.

    Reply
    • Thomas

      June 07, 2020 at 11:30 am

      Thanks Linda! 🙂

      Reply
  4. v williams

    June 17, 2020 at 6:25 pm

    I've read that the probiotics are destroyed above 115 degrees fahrenheit. I suggest making the soup without the kimchi, letting it cool slightly when finished, then adding it right before serving. It works fine and is delicious.

    Reply
    • Thomas

      June 18, 2020 at 4:52 am

      If you want to keep the probiotics, feel free to do so!
      I found out that simmering the kimchi brings more flavor to the soup, but of course, it destroys some nutrients.

      Reply
      • Lynne

        April 10, 2022 at 11:34 pm

        Likewise, don't add the garlic that soon. Garlic becomes bitter if sauteed this way. I generally wait to add the garlic until there is liquid in something. I'd do the same with the kimchi.

        Reply
        • Thomas

          April 11, 2022 at 2:42 am

          You can do both ways, personally I don't think it adds any bitterness here.

          Reply
  5. ROO

    September 08, 2020 at 2:35 am

    Hi
    This is my first time i will taste kimchi. I made a mistake by putting tofu marinated in liquid smoke and soya sauce into the soup. The smell of liquid smoke is very strong... i wish I didn't ruin this meal for me. So I'm preparing the soup to have for lunch tomorrow.. i hope it tastes good tomorrow.
    How did you get your soups to be red in color?
    Mine doesn't have a specific color.
    I'll leave a rating after I try the proper recipe

    Reply
    • Thomas

      September 13, 2020 at 8:29 am

      Hi Roo,
      You have to be careful with liquid smoke, it's very powerful. The red color of the soup comes from the kimchi and the Korean chili flakes 🙂

      Reply
  6. Mark

    October 16, 2020 at 9:34 pm

    4 stars
    The taste was lovely, although I think I would have liked it a little hotter. The only thing I felt I would change in future is the cooking time - the simmering left the bok choi and kimchi a bit too soft for my liking - I would have preferred a bit more crunch in the texture.

    Reply
    • Thomas

      October 17, 2020 at 12:15 pm

      Well, spiciness really depends on everyone's taste, feel free to add more chili 🙂
      Thanks for your feedback!

      Reply
  7. Tamara Sheedy

    October 18, 2020 at 1:34 am

    4 stars
    Just made this tonight. Vegan version for me and then put some in a seperate pot for DH without tofu and added shrimp. Found the kimchi I used not to be as strong as other brands but it did the job. Will make again.

    Reply
    • Thomas

      October 22, 2020 at 1:51 pm

      Thanks for your review Tamara!

      Reply
  8. Alexandra

    October 30, 2020 at 12:22 pm

    5 stars
    I barely leave comments on anything on the internet. But god damn, had to do it now as I've never had a meal so full of different tastes, my tummy is still smiling 🙂 Thank you so much for this amazing recipe!

    Reply
    • Thomas

      November 03, 2020 at 3:40 pm

      Thanks so much for your great feedback Alexandra! 🙂

      Reply
  9. Andrea LeSchack

    December 02, 2020 at 4:10 pm

    5 stars
    I have made this recipe about 10 times in the last month. It's so delicious!! It's got the perfect amount of spice, but not too spicy. It's my ideal cold weather comfort food. Thank you!!

    Reply
    • Thomas

      December 04, 2020 at 4:35 pm

      Wow! Thank you so much for your feedback Andrea! You've made it more than I did 🙂

      Reply
  10. Michelle

    December 24, 2020 at 2:19 am

    4 stars
    Will make again delicious

    Reply
    • Thomas

      December 27, 2020 at 10:02 am

      Thanks Michelle!

      Reply
  11. Lisa

    January 02, 2021 at 10:19 pm

    5 stars
    Made this tonight and it was DELICIOUS!

    Reply
    • Thomas

      January 05, 2021 at 1:22 pm

      Great! Thanks for your rating Lisa!

      Reply
  12. Vegan gal

    January 23, 2021 at 10:26 pm

    This is amazing! I actually just made your Okara tempeh so I had a bunch of fresh soy milk on hand. I did 2 cups soy milk and 1 water for the broth and it was great!
    Also, I only had purple kale and portobello mushrooms and, again, they were fab.

    Reply
    • Thomas

      January 24, 2021 at 3:21 pm

      That's awesome! Thanks so much for your feedback 🙂

      Reply
  13. Diana

    February 01, 2021 at 1:22 am

    Great recipe love kimchi tofu soup reminds me of my childhood!

    Reply
    • Thomas

      February 01, 2021 at 1:21 pm

      Thanks Diana!

      Reply
  14. Kat

    March 01, 2021 at 12:08 am

    Excited to make this recipe tomorrow! Just wondering why the cuisine is Vietnamese when Kimchi is Korean?

    Reply
    • Thomas

      March 04, 2021 at 1:55 pm

      Vietnamese cuisine also makes use of ingredients from other Asian countries 🙂

      Reply
  15. Jessica Smith

    May 11, 2021 at 5:42 pm

    5 stars
    Loved this recipe. Super flavoursome. I added loads of veg and crispy tofu & mint and corriander at the end. Thank you.

    Reply
    • Thomas

      May 12, 2021 at 11:25 am

      Thanks so much for the feedback Jessica! 😉

      Reply
  16. Steph

    May 15, 2021 at 11:41 pm

    Hi! What kind of mixed mushrooms do you suggest?

    Reply
    • Thomas

      May 16, 2021 at 5:28 am

      Hi Steph,
      I usually use a mix of cremini, fresh shiitakes, and enoki.

      Reply
  17. Karen

    August 05, 2021 at 12:13 am

    3 stars
    I thought this was quite bland. I added garlic powder, even though I used a lot of fresh garlic. I added, onion powder, sriracha, more soy sauce and some rice wine vinegar. This made the broth more intense.
    I also did not add the tofu to the pot. It would have just fallen apart if boiled, then simmered for 40 minutes. I put it in the bottom of my bowl, and it was fine.
    I’d make this again, but it certainly needs help.

    Reply
    • Thomas

      August 05, 2021 at 7:29 am

      Sorry to hear that Karen, this soup should definitely not taste bland!
      I would recommend trying another brand of kimchi, and/or increasing the salt, which can have a bit impact on the flavor.

      Regarding the tofu, if using fried or extra-firm tofu, it will not fall apart when boiling.

      Reply
  18. Grace

    August 23, 2021 at 10:37 am

    4 stars
    Amazing broth 10 out of 10!! I did reduce the cooking time for the broth with the veggies by 20 minutes and I still found the greens were really overcooked. I recommend adding greens in the last 5 to 10 minutes of cooking. If using enoki mushrooms then also add in the last 5 minutes as they will become to overcooked. Overall I highly recommend this recipe with a few minor adjustments

    Reply
    • Thomas

      August 25, 2021 at 6:50 am

      Thanks for your feedback Grace 🙂

      Reply
  19. Kyung Sook Chang

    October 12, 2021 at 3:23 am

    5 stars
    Thomas,you must be Vietnamese.

    Reply
    • Thomas

      October 14, 2021 at 9:44 am

      I'm not 🙂

      Reply
  20. Devorah

    January 21, 2022 at 12:35 am

    5 stars
    My husband loves this. We use a vegan kimchee and it is delicious. It has made it into our regular rotation.

    Reply
    • Thomas

      January 21, 2022 at 1:04 pm

      So glad you like this soup Devorah!
      Thanks for your feedback and rating 🙂

      Reply
  21. Lisa

    February 09, 2022 at 6:52 pm

    5 stars
    Hello from Nashville, TN!! This was AMAZING, having some leftovers now which reminded me that I needed to rate this recipe!! I followed everything except I used vegetable broth in lieu of water. Would not change a thing!! Using great Kimchi, like you said, is a MUST.

    Reply
    • Thomas

      February 11, 2022 at 1:43 pm

      Hello Lisa! 🙂 Thanks for your feedback, I really appreciate it ^^
      I'm glad you enjoyed this soup!

      Reply
  22. Tirk

    April 21, 2022 at 1:21 am

    5 stars
    This is my first time eating Kimchi noodle soup so I have nothing to compare it to, but this was so delicious!

    My bowl ended up coming out nothing like yours. Very milky and cloudy like a miso soup. I wonder if my tofu broke down too much during the simmer. It also wasn't as flavorful as I was expecting (perhaps my kimchi was weak? I was using Nasoya Vegan Kimchi) but this wasn't a bad thing. This is still a hearty and heart warming soup and I think this will be my go to for cold/sick days.

    I'm definitely gonna try to punch it up next time. More spice, adding in extra kimchi at the end (to preserve probiotics as one user suggested) And adding in my tofu and greens a little more towards the end of the simmer.

    Thank you so much for this recipe!

    Reply
    • Thomas

      April 22, 2022 at 9:17 am

      Glad you liked the recipe Tirk!
      Yes, could be the tofu that made your soup cloudy. I am not familiar with this brand, but yes, depending on how salty/spicy the kimchi is, you might have to adjust a little bit the seasonings.

      Thanks for your feedback and rating 😉

      Reply
  23. may the future be vegan

    September 15, 2022 at 2:18 am

    5 stars
    My 8yr old son has fallen in love with this vegan food recipe blog. It's his new, go to place, to find a fantastic variety of vegan recipes to try. Thanks for all the time and effort you've put into this. 🙂

    Reply
    • Thomas

      September 19, 2022 at 6:25 am

      I'm happy to hear your son loves the blog 😉 Thanks for your feedback!

      Reply
  24. Tommy

    December 09, 2022 at 3:01 am

    5 stars
    Ginger and garlic are always good for your health.

    Reply
    • Thomas

      December 09, 2022 at 3:13 am

      True, both have many benefits!

      Reply

Trackbacks

  1. 50+ Amazing Vegan Soup Recipes (Healthy & Easy) | The Green Loot says:
    October 12, 2020 at 10:48 am

    […] 25. Kimchi Noodle Soup […]

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