Vegan Kimchi Soup, Ready in 20 Minutes!

Looking for a quick, delicious, and healthy meal? Look no further than our vegan kimchi soup, ready in just 20 minutes! This Korean-inspired dish combines the tangy flavor of kimchi with the comforting warmth of a hearty soup. Perfect for any weeknight dinner, this recipe is versatile and easily customizable to suit your taste preferences.

How to Make Vegan Kimchi Soup

To start, gather all your broth ingredients. In a large sauté pan or any large pan with deep sides, combine your broth, water, chopped kimchi, kimchi juice, gochujang, soy sauce, rice vinegar, minced ginger, and minced garlic. Cover the pan and bring the mixture to a gentle boil over medium heat.

Once your broth reaches a gentle boil, it’s time to add your dumplings, udon noodles, and chosen vegetables in the order of their required cooking times. Follow the instructions on the udon and dumplings packaging for precise boiling times. Leafy greens like spinach or kale only take 2-4 minutes, while corn can take 3-5 minutes. Mushrooms will vary between 2-8 minutes depending on their thickness. Firmer vegetables, such as broccoli and leeks, need about 8-10 minutes. Sliced carrots will be ready in 4-5 minutes, and matchstick-cut veggies will cook quickly, in about 2 minutes. If you’re adding pre-cooked proteins like tofu or tempeh, add them in the last 3-5 minutes of cooking to heat through.

Divide the soup into two bowls. Serve your vegan kimchi soup with sliced green onion, toasted sesame seeds, and sesame oil.

Customize Your Soup!

One of the best things about this vegan kimchi soup is how customizable it is. Choose your favorite add-ins to make it your own.

Noodles:

For the noodles, a serving of udon works wonderfully, but feel free to use your preferred type.

Dumplings:

Any type of dumpling works well here, pick one with your favorite filling. Organic food stores or Asian markets should have a few plant-based options.

Vegetables and Mushrooms:

When it comes to vegetables, the sky’s the limit! Leafy greens like spinach or baby bok choy cook quickly and add a burst of color and nutrition. Firmer veggies such as broccoli or carrots bring a delightful crunch. You can also toss in some mushrooms, corn, leeks, or whatever your heart desires!

Protein:

If you like a bit more protein in your vegan kimchi soup, pre-cooked tofu, tempeh, plant crumbles, or seitan make excellent additions.

How to Adjust the Spice Level

Everyone has their own tolerance for spice, and this soup can easily be adjusted to meet your needs. If you prefer a milder flavor, simply remove the gochujang and reduce the amount of kimchi. Replace the heat with an additional tablespoon of soy sauce for a, deeper, savory taste. On the other hand, if you enjoy a spicy kick, add more gochujang to the broth to increase the heat.

Join the Conversation

We hope you enjoy making and savoring this vegan kimchi soup as much as we do! After you’ve tried it, we’d love to hear your thoughts. Please leave a review and let us know how you customized your soup. Your feedback helps us create better recipes for you. Happy cooking!

Vegan Kimchi Soup

Recipe by Dakota OvdanCourse: Lunch, DinnerCuisine: Korean InspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Total time

20

minutes

Looking for a quick, delicious, and healthy meal? Look no further than our Vegan Kimchi Soup, ready in just 20 minutes! Perfect for any weeknight dinner, this recipe is versatile and easily customizable to suit your taste preferences.

Ingredients

• Broth

• 4 cups low-sodium broth

• 1 cup water

• 1/2 cup plant-based kimchi, chopped

• 2 tbsp kimchi juice

• 1 tbsp gochujang

• 1 tbsp light soy sauce

• 1 tbsp rice vinegar

• 1 tbsp minced ginger

• 1 garlic clove, minced

• Add-Ins:

• 1 serving of Udon

• 2 servings of dumplings

• Veggies of choice

• Pre-cooked protein of choice

• Toppings:

• green onion

• sesame oil

• toasted sesame seeds

Directions

• Place all broth ingredients in a 12-inch saute pan or a large pan with deep sides. Cover and bring to a gentle boil over medium to medium-high heat.
• Add in dumplings, udon, veggies, and pre-cooked protein in order of longest cooking to shortest. The time required to boil dumplings and udon will depend on instructions on the package. Leafy greens take 2-4 minutes, corn 3-5 minutes, mushrooms 2-8 minutes depending on thickness, firmer vegetables such as broccoli and leeks 8-10 minutes, sliced carrots 4-5 minutes, and veggies cut into matchsticks two minutes. Pre-cooked protein can be added in the last 3-5 minutes.
• Serve with sliced green onion, toasted sesame seeds, and sesame oil.