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!
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!
📘 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.
🥣 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!
- 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.
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!
Let me know in the comments if your try this recipe!
Vegan Kimchi Noodle Soup
- 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
- 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.