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
Ingredients
- 1 tbsp oil
- 1/2 onion finely diced
- 2 cloves of garlic minced
- 1- inch ginger grated
- 1/2 cup kimchi roughly chopped
- 3 cups water
- 2 tbsp soy sauce
- 3 tbsp coconut sugar
- 1 tsp Korean chili flakes
- 3/4 tsp 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)
- 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.
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
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 🙂
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.
Well, spiciness really depends on everyone’s taste, feel free to add more chili 🙂
Thanks for your feedback!
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.
Thanks for your review Tamara!
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!
Thanks so much for your great feedback Alexandra! 🙂
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!!
Wow! Thank you so much for your feedback Andrea! You’ve made it more than I did 🙂
Will make again delicious
Thanks Michelle!
Made this tonight and it was DELICIOUS!
Great! Thanks for your rating Lisa!
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.
That’s awesome! Thanks so much for your feedback 🙂