Vegan Kimchi Noodle Soup - Full of Plants

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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!

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By: Thomas Published: 17 Nov, 21 Updated: 9 Dec, 2155 Comments
Jump to RecipePrint4.67 from 18 votesThis 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!
Jump to:📘 What is Kimchi?
🥣 How to Make Kimchi Soup
💬 FAQ
📖 Recipe
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 SoupFirst, 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 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!💬 FAQIs kimchi vegan? Unless it is stated as “vegan” on the package, it is usually not as it contains fish sauce or shrimp.
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!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!📖 RecipeVegan Kimchi Noodle SoupAuthor: ThomasA rich and flavorful noodle soup flavored with kimchi, ginger, and garlic. Served with mushrooms, tofu, pak choy, and finished with cilantro and green onions!4.67 from 18 votes Print PinPrep Time : 10 minsCook Time : 50 minsTotal Time : 1 hrServings 2 servingsCalories 449 kcal▢ 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
▢ 1 and ½ tablespoon sugar
▢ ½ 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, 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.

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 Course : Soup Cuisine : Vietnamese DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplantsfree ebook!Download your 100-pages ebookSubscribe to receive your free ebook “The Art of Vegan Cheese Making”!
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