Vegan Kimchi Noodle Soup (30 Min | 1 Pot)
Make this Vegan Kimchi Noodle Soup when you need something delicious, comforting and easy! The umami broth and kick of spice will warm you up when the weather is chilly. You won't be able to stop slurping!
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
*Japanese pressed tofu is firmer than soft tofu, but softer than firm tofu. You can substitute it with the tofu of your choice.
Tried this recipe?Let us know how it was!