Vegan Kimchi Noodle Soup

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

1. 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.

2. 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.
3. Add the seasonings. Add the sugar, salt, and Gochugaru. Pour in the soy sauce and the water.

2. Let simmer

1. 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.
2. 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.

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

Vegan Pho

Vegan Bún Bò Huế

15-Minute Vegan Ramen

Tempeh Khao Soi

⭐️ 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.