Make this Vegan Kimchi Noodle Soup when you need something delicious, comforting and easy! The umami broth and kick of spice warms you up when the weather is chilly. You won’t be able to stop slurping.
On a cool evening, nothing speaks more comfort than a bowl of warm soup! If you love kimchi and spicy food, this dish is perfect for you. It’s so hearty and satisfying!
The base of the soup contains sesame oil, kimchi (and it’s juice), gochugaru/Korean red pepper powder, mushrooms (I used shimeji but you can use shiitake too) and vegetable stock. I also like my kimchi noodle soup on the spicier side, but you can adjust the levels of gochugaru to your spice level.
Is kimchi vegan?
Yes and no. Some commercial brands of kimchi may contain fish sauce or shrimp paste, so you’ll need to check the ingredient list.
I buy my kimchi from Tiny Kitchen. They’re a small home business in Johor that sells homemade kimchi. They have both normal and vegetarian kimchi (which is also vegan), that doesn’t contain any vinegar, preservatives or artificial colouring. Their vegetarian kimchi is SO GOOD.
How to make umami vegan kimchi noodle soup
- Instead of regular oil, cook with sesame oil instead. This gives the soup a wonderful aroma!
- Use vegetable stock to cook the broth. This lends a lot of depth to the soup, without having to let it boil for very long.
- Though this is a 30 minute recipe, the longer you let it simmer, the more flavourful the broth will become! If you have the flexibility of time, I highly recommend cooking the soup in advance.
- Add in the bok choy (or whatever leafy vegetable you have) a minute or two before serving, so that it still retains some crunch. No limp vegetables please!
- If you can, use gochugaru/Korean red pepper powder instead of regular chili flakes because it does make a difference.
If you like this recipe, here are more comforting dishes I know you’ll love!
- Green Pea Potato Masala (Vegan | Gluten-Free)
- Spicy Vegan Tofu Curry (Gluten-Free)
- Spicy Eggplant with Minced Tofu (Vegan | Gluten-Free | 1 Pan | 30 Min)
- Vegan Sweet and Sour Tofu
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Kimchi Noodle Soup (30 Min | 1 Pot)
Ingredients
- 1 tbsp sesame oil
- ½ yellow onion chopped
- 2 garlic cloves minced
- 1 stalk scallions diced, white and green parts separated
- 70g shimeji mushrooms
- ½ cup (100g) vegan kimchi
- 1 tbsp kimchi juice
- 1 tsp soy sauce
- 1 tbsp gochugaru/korean chili flakes
- 2 cups vegetable stock sub for water
- 150 g Japanese pressed tofu* gently cut into cubes
- 2 heads bok choy cut in half lengthwise
- ½ tsp sugar more to taste
- ½ tsp salt more to taste
- 2 packets instant noodles gluten-free if necessary
Instructions
- In a small pot over medium heat, sautee the onions, garlic and white scallion with sesame oil until fragrant. Stir in the mushrooms, kimchi, kimchi juice, soy sauce, gochugaru and cook for 2 minutes. Pour in the vegetable stock and let simmer for 10 minutes with the lid on.
- Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
- After 10 minutes, season the kimchi soup with sugar and salt to taste. Add in the chopped tofu and let simmer for another 5 minutes. Add in the bok choy 1 minute before serving.
- Serve straightaway with noodles and top with fresh scallions OR let the soup simmer longer for an even more flavourful broth. Enjoy!
Notes
