Vegan Kimchi Noodle Soup - Full of Plants (2024)

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⭐️ Why You Should Try This Recipe

• One pot and 10 minutes of prep time. The broth of this soup is made in one pot in just a few minutes. The rest consists of letting it simmer gently, leaving you enough time to cook the noodles and prepare the add-ins.
• Warming, filling, and so flavorful. If you are looking for a soup that will warm your soul from the inside, your quest ends here! It’s the perfect dish to enjoy for dinner during the colder days.
• Perfectly seasoned. With a harmonious blend of spiciness, tanginess, and saltiness, this soup packs bold flavors that rival even the best takeout options!
• The reviews speak for themselves. Andrea, a reader, said: “★★★★★ I have made this recipe about 10 times in the last month. It’s so delicious!! It’s got the perfect amount of spice but not too spicy. It’s my ideal cold-weather comfort food. Thank you!!”

📘 What is Kimchi?

Kimchi (김치) is a popular Korean fermented condiment made with Napa cabbage, green onions, chili powder, garlic, and ginger. It is spicy and quite salty with a tangy flavor due to the fermentation.

Kimchi is a staple in Korean cuisine. It is used in the preparation of many dishes such as stir-fries, savory pancakes, kimchi dumplings, and more.

🌶️ Ingredient Notes

Here are the ingredients you will need to prepare this kimchi soup:

• Kimchi – Use store-bought or homemade vegan kimchi. If using store-bought, ensure it is vegan kimchi. Unless it is stated as “vegan” on the package, it is usually not, as it contains fish sauce or shrimp.
• Shallots – You can use one shallot or half of an onion.
• Ginger – For optimal flavor, use fresh ginger. It brings a hint of fresh and citrusy flavor to the broth.
• Garlic
• Sugar – To balance the spiciness of the kimchi. I went with granulated sugar, but you can use coconut sugar or maple syrup if you want 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.

🥣 How to Make Kimchi Soup

Sauté the vegetables

1. Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the shallots, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.

2. Add the vegetables. Next, add the chopped kimchi, mushrooms, tofu (or your plant-based protein of choice), and sugar.
3. Add the seasonings. Add the sugar, salt, and Gochugaru. Pour in the soy sauce and the water.

Let simmer

1. 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.
2. 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.
3. Cook the noodles and serve. In another pot, cook the noodles according to the package instructions. Drain them and divide them between serving bowls. Pour the piping hot kimchi broth into each bowl and add mushrooms, tofu, and greens. You can then garnish with chopped green onions or cilantro for freshness!

📔 Tips

• Adjust the spiciness to taste. 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.
• Adjust the saltiness. 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.
• Garnish with more kimchi. 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!

💬 FAQ

This vegan kimchi noodle soup is SO comforting! It packs the perfect amount of spiciness with a hint of sweetness and tanginess. Plus, it’s super easy to prepare!

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