Vegan Kimchi Noodle Soup
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.
Ingredients
- 1 tbsp oil
- 1 shallot or 1/2 onion, finely diced
- 2 cloves of garlic minced
- 1 inch ginger grated
- 1/2 cup kimchi roughly chopped
- 1 cup 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 sugar
- 3/4 tsp salt
- 1/2 tsp Gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 3 cups water
- 1 pak choy sliced in half (or your favorite greens)
- 3.5 ounces 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
Serving: 1 serving (with noodles, tofu, and mushrooms) | Calories: 449 kcal | Carbohydrates: 69.9 g | Protein: 14.6 g | Fat: 12.6 g | Fiber: 3.1 g | Sugar: 21.4 g