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 kimchi soup is no exception, it 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!
Let’s make it clear now: this soup takes just 10 minutes of preparation and about 40 minutes of cooking. Plus it’s super easy!
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, coconut sugar, soy sauce, and chili flakes for extra spiciness.
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 topped with fresh cilantro and green onions!
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
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!
Yield: 2 1x
Print Recipe
Pin RecipeIngredients
- 1 tbsp (15ml) oil
- 1/2 onion, finely diced
- 2 cloves of garlic, minced
- 1-inch ginger, grated
- 1/2 cup (about 100g) kimchi, roughly chopped
- 3 cups (700ml) of water
- 2 tbsp (30ml) soy sauce
- 3 tbsp (36g) coconut sugar
- 1 tsp Korean chili flakes
- 3/4 tsp salt
- 1 cup (75g) mixed mushrooms, diced
- 1 pak choy, cut in half (or your favorite greens)
- 1 block (250g) tofu, diced
- 3.5 ounces (100g) dry noodles (can use gluten-free noodles)
- 1/4 cup cilantro, green onions for topping
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.
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.
★★★★★
You were fast Trina 🙂
Thanks for your feedback and rating!
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.
You’re welcome Anna! 🙂
Wonder flavor. Very satisfying without being heavy. Also perfect soup for not feeling quite well.days.
★★★★★
Thanks Linda! 🙂
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.
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.