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This vegan kimchi noodle soup is infused with a wonderful blend of spiciness, sweetness, and richness. The broth is flavored with kimchi, ginger, and garlic, and paired with tender tofu, mushrooms, and greens. It’s a delicious and warming soup that will leave you craving for a second round!
Having traveled many times through Asia, I’m a huge fan of noodle soups. My top favorites usually combine sweet and sour flavors, like Bún Thái or Tom Yum.
During a recent trip, I discovered another soup with a similar flavor profile inspired by Korean cuisine: a rich broth infused with plenty of kimchi and served with mushrooms, greens, and chewy wheat noodles. After taking a sip, I instantly knew I had to come up with my own version to share with you all!
My kimchi soup is comfort at its best. Each spoonful packs irresistibly rich flavors – sweet, spicy, savory, and loaded with umami. On top of that, the chewy noodles, meaty mushrooms, and crisp greens add an extra layer of texture. If you are like me and love any sweet and sour dish, I promise you will be ADDICTED to this soup!
⭐️ Why You Should Try It
Warming, filling, and so flavorful.
If you are looking for a soup that will warm your soul from the inside, your quest ends here! It’s one of our favorite dishes to enjoy for dinner during the colder days.
Just a sip of this soup will transport you to a small Korean village. Picture this: you are sitting in a cabin in the mountains, it’s pouring rain outside, and you are enjoying a piping hot broth infused with salty and tangy kimchi. While all of this is in my imagination, it perfectly resumes the coziness of this soup.
With a harmonious blend of spiciness, tanginess, and saltiness, this soup packs bold flavors that rival even the best takeout options!
One pot and 10 minutes of prep time.
The broth of this soup is made in one pot in just a few minutes. The rest consists of letting the broth simmer gently for about 40 minutes (the secret to getting a rich flavor), leaving you enough time to cook the noodles and prepare the add-ins.
Loved by readers.
The reviews speak for themselves. Andrea, a reader, said: “★★★★★ 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!!”
🌶️ Ingredient Notes
Here are the ingredients you will need to prepare this noodle soup:
Kimchi
The star ingredient of this recipe! It’s responsible for the spiciness, tanginess, and flavor of the broth.
Recommendations: I have tried this soup with both store-bought and homemade kimchi, and I can assure you that if you have time to make your own, homemade kimchi yields a much superior flavor. If using store-bought, ensure it is vegan. Unless it is stated as “vegan” on the package, it is usually not, as it contains fish sauce or shrimp. For brand recommendations, I like the vegan kimchi from Bibigo. Be careful, as they have vegan and non-vegan versions. I have also tried the brand Wang, but I didn’t really like it.
What is kimchi: Kimchi (김치) is a popular Korean fermented condiment made with Napa cabbage, green onions, chili powder, garlic, and ginger. It is spicy and quite salty with a tangy flavor due to the fermentation. Kimchi is a staple in Korean cuisine. It is used in the preparation of many dishes such as stir-fries, savory pancakes, kimchi dumplings, and more.
Shallots, garlic, and ginger
To give the soup a greater depth of flavor, I rely on a combination of three aromatics. First, shallots and garlic bring a sharp and pungent aroma. Note that you can replace the shallot with half of an onion.
Then, fresh ginger brings a citrusy flavor to the broth. For optimal flavor, use very fresh ginger – it should have smooth skin and be firm. Do not substitute ground ginger for fresh ginger, it won’t work in this recipe.
Mushrooms
Mushrooms are added toward the beginning of cooking the broth to create earthier notes. I went with cremini mushrooms but white button, shiitakes, portobello, or even Shimeji mushrooms will also work.
Sugar
To balance the spiciness of the kimchi and to make the broth sweet/salty/sour. I went with granulated sugar, but you can use coconut sugar or maple syrup if you want to keep it refined sugar-free.
Soy sauce
For saltiness and plenty of umami. I went with regular soy sauce, so if you are using low-sodium soy sauce, you might have to add a bit more salt.
Gluten-free option: Replace the soy sauce with tamari or coconut aminos.
Chili flakes
To add extra spiciness, I like to add a pinch of gochugaru, also called Korean chili flakes. You can omit it if you don’t want the soup to be too spicy.
Substitute: Use red pepper flakes or add a teaspoon of your favorite chili sauce.
🥣 How to Make It
1. Sauté the vegetables
- Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the shallots, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.
- Add the vegetables. Next, add the chopped kimchi, mushrooms, and your plant-based protein of choice, if using. Sauté for 2-3 minutes, stirring regularly until the mushrooms are cooked.
- Add the seasonings. Add the sugar, salt, and Gochugaru. Pour in the soy sauce and the water.
2. Let simmer
- Cover and simmer. Bring the broth to a simmer. Once simmering, cover the pot with the lid and let it simmer over low-medium heat for 35-40 minutes.
- Taste and adjust the seasonings. Taste the broth to see if it’s salty enough. At this point, you can adjust the saltiness, spiciness, or sweetness to your liking. Remember that it’s best if the broth is slightly over salted as the noodles will absorb some of the saltiness.
🥬 How to Serve It
Once the broth is cooked, it’s time to serve! Here is what I like to include in my soup:
Noodles
Obviously, for a noodle soup, you will need…noodles! I generally use my homemade ramen noodles (a must-try recipe if you haven’t already), but any long and thin noodles will work. Feel free to use spaghetti, soba, or even fettuccine.
A quick tip: Do not cook the noodles directly in the broth, they will suck it up, and you will end up with less broth. Instead, bring a large pot of water to a boil and boil the noodles until al dente. Then, drain them and transfer them to serving bowls before pouring the kimchi broth over them.
Plant-based protein
To make the soup heartier, I like to include either vegan sausages or vegan chicken that I thinly slice. You can also add fried tofu or tofu puffs! Add your protein of choice toward the beginning of cooking so it has time to absorb the flavors of the broth.
Greens
Incorporate greens such as pak choi, water spinach (Morning Glory), bean sprouts, or baby spinach to give your noodle soup a pop of color and extra nutrients. I advise adding them toward the end of cooking to keep their crispy texture.
A few personal favorites are lettuce, chopped cilantro, and a sprinkle of chopped green onions!
📔 Tips
Adjust the seasonings.
Depending on the brand of kimchi used, the spiciness of the broth can differ. Give it a taste after simmering, and add more Gochugaru if needed. On the other hand, if the soup is too spicy to your liking, you can dilute it with more water and adjust the saltiness accordingly.
Just like the spiciness, the broth’s saltiness will differ depending on the kimchi. Start with 1/2 teaspoon of salt and add more if needed at the end of cooking. You can also add a pinch of glutamate or mushroom seasoning to round up the flavors.
Go heavy on the toppings.
Do not hesitate to add many toppings to make the soup more exciting! A few examples: Add a drizzle of toasted sesame oil for a delicate nuttiness, chopped aromatic herbs for freshness, or edamame or corn for some crunch.
For kimchi lovers, top your bowl of soup with more kimchi just before serving for extra texture and flavor!
Double the recipe.
This recipe serves two large bowls, so I highly recommend doubling it if you want leftovers. The broth tastes even better the next day!
❄️ Storing and Freezing
- To store: This vegan kimchi soup can be stored for up to 3 days in the refrigerator.
- To freeze: You can freeze the broth for up to 2 months. Once cooled, transfer it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat the soup in a saucepan over medium-high heat for a few minutes or until it is simmering.
💬 FAQ
I do not recommend it, as the kimchi must be simmered with the other ingredients in order to infuse the broth.
It is very easy to find vegan kimchi in Asian stores or buy kimchi online. It is often sold in jars or in small packets in the refrigerated section.
This vegan kimchi noodle soup is SO comforting! It packs the perfect amount of spiciness with a hint of sweetness and tanginess. Plus, it’s super easy to prepare!
🍜 More Noodle Soup Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in October 2020 and was updated in September 2023 with new photos and process shots.
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Vegan Kimchi Noodle Soup
Ingredients
- 1 tbsp (15 ml) oil
- 1 shallot or 1/2 onion, finely diced
- 2 cloves of garlic minced
- 1 inch ginger grated
- 1/2 cup (100 g) kimchi roughly chopped
- 1 cup (75 g) cremini mushrooms diced or sliced
- 1 cup sliced plant-based protein of your choice such as fried tofu, vegan chicken, seitan, etc
- 1 and 1/2 tbsp (18 g) sugar
- 3/4 tsp salt
- 1/2 tsp Gochugaru (Korean chili flakes)
- 2 tbsp (30 ml) soy sauce
- 3 cups (700 ml) water
- 1 pak choy sliced in half (or your favorite greens)
- 3.5 ounces (100 g) dry noodles (can use gluten-free noodles)
- 1/4 cup cilantro, green onions for topping
Instructions
- Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the shallots, garlic, ginger, and sauté for 2-3 minutes.
- Add the vegetables. Next, add the chopped kimchi, mushrooms, and your plant-based protein of choice, if using. Sauté for 2-3 minutes, stirring regularly until the mushrooms are cooked.
- Add the seasonings. Add the sugar, salt, and Gochugaru. Pour in the soy sauce and the water.
- Cover and simmer. Bring the broth to a simmer. Once simmering, cover the pot with the lid and let it simmer for 35-40 minutes.
- Taste and adjust the seasonings. Taste the broth to see if it’s salty enough. At this point, you can adjust the saltiness, spiciness, or sweetness to your liking. Remember that it’s best if the broth is slightly over salted as the noodles will absorb some of the saltiness.
- Add the greens. If you want to add pak choi or other greens, add them toward the end of cooking and simmer for another 3-5 minutes. This will prevent the vegetables from overcooking.
- Cook the noodles. In another pot, cook the noodles according to the package instructions. Drain them and divide them between two serving bowls.
- Assemble. Pour the piping hot kimchi broth into each bowl and add some mushrooms, kimchi, plant-based protein, and greens. You can then garnish with chopped green onions or cilantro for freshness!
- This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.
Notes
Adjust the seasonings.
Depending on the brand of kimchi used, the spiciness of the broth can differ. Give it a taste after simmering, and add more Gochugaru if needed. On the other hand, if the soup is too spicy to your liking, you can dilute it with more water and adjust the saltiness accordingly. Just like the spiciness, the broth’s saltiness will differ depending on the kimchi. Start with 1/2 teaspoon of salt and add more if needed at the end of cooking. You can also add a pinch of glutamate or mushroom seasoning to round up the flavors.Go heavy on the toppings.
Do not hesitate to add many toppings to make the soup more exciting! A few examples: Add a drizzle of toasted sesame oil for a delicate nuttiness, chopped aromatic herbs for freshness, or edamame or corn for some crunch. For kimchi lovers, top your bowl of soup with more kimchi just before serving for extra texture and flavor!Double the recipe.
This recipe serves two large bowls, so I highly recommend doubling it if you want leftovers. The broth tastes even better the next day!Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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