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Vegan Kimchi Noodle Soup

Vegan Kimchi Noodle Soup

Full of Plants
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!
4.5 from 12 votes
Prep Time 10 mins
Cook Time 50 mins
Course Soup
Cuisine Vietnamese
Servings 2


  • 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


  • 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.
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