There is nothing quite as comforting and soul-soothing as a bowl packed full of flavors, textures, and warmth, and that’s exactly what you get with this Kimchi and Dumpling Noodle Soup Recipe. Combining the spicy tang of kimchi, the tender chew of dumplings, and the satisfying slurp of noodles in a flavorful broth, this dish is an absolute showstopper for any time you need a hearty meal that feels like a warm hug. Whether it’s a chilly evening or you’re just craving layers of Korean-inspired goodness, this soup delivers every time with its vibrant color and perfectly balanced taste.
Ingredients You’ll Need
To make this Kimchi and Dumpling Noodle Soup Recipe, you only need a handful of simple, well-chosen ingredients that come together to create an explosion of flavor. Each component plays a key role: from the rich umami broth to the fresh, crunchy greens and the spicy kick of gochujang, every bite is a delight.
- Sesame Oil: Adds a nutty aroma and richness that makes the soup feel extra comforting.
- Vegan Kimchi: The star ingredient, bringing fermented tanginess and spice.
- Vegetable Broth: The flavorful base that ties everything together—choose a rich one for best results.
- Minced Garlic: Fresh garlic amps up the savory depth with its delightful punch.
- Dried Shiitake Mushrooms: When rehydrated, they introduce earthy warmth to the broth.
- Soy Sauce: Brings salty umami and balances the spiciness; tamari works if you prefer gluten-free.
- Miso Paste: Adds creamy, fermented notes that enrich the broth beautifully.
- Gochujang: Korean chili paste that delivers the perfect spicy-sweet heat.
- Dry Instant Ramen Noodles: Perfect for soaking up the broth and offering springy texture.
- Enoki Mushrooms (Optional): Light and delicate, these mushrooms add texture and visual appeal.
- Bok Choy: Fresh and crisp, it provides a lovely contrast and bursts of green color.
- Frozen Vegan Dumplings: Tender pockets of flavor that elevate the heartiness of the soup.
- Toasted Sesame Seeds: Garnish with a nutty crunch that rounds out the flavor profile.
- Green Onions: Freshly chopped for a bright, crisp finish and inviting aroma.
How to Make Kimchi and Dumpling Noodle Soup Recipe
Step 1: Rehydrate and Prep the Mushrooms
To get started, rehydrate the dried shiitake mushrooms. You can soak them overnight for a soft, full texture or speed things up by placing them in boiling water for about five minutes. Once tender, slice them thinly and save the soaking water—it’s packed with earthy flavor that enhances the broth beautifully.
Step 2: Sauté the Kimchi
Heat a splash of sesame oil in your pot over medium heat. Add the vegan kimchi and sauté for about two minutes until it releases its irresistible aroma. This step intensifies the kimchi’s flavor and lays a savory foundation for the soup.
Step 3: Build the Flavorful Broth
Pour in the vegetable broth, then stir in minced garlic, sliced shiitake mushrooms, soy sauce, miso paste, gochujang, and a pinch of salt. Stir everything together and bring it to a gentle boil. This broth is the heart of the Kimchi and Dumpling Noodle Soup Recipe, so take your time to meld these flavors for a deep, rich base.
Step 4: Add Vegetables and Dumplings
Once your broth is boiling, toss in the optional enoki mushrooms, fresh bok choy, and frozen vegan dumplings. Let them simmer until the dumplings float to the surface—this only takes a few minutes and means they’re perfectly cooked and ready to devour.
Step 5: Cook the Noodles Separately
Carefully remove the vegetables and dumplings with a slotted spoon and set aside. Now, add your dry instant ramen noodles to the broth and cook according to the package instructions, but reduce the cooking time by two to three minutes so the noodles don’t get too soft once combined with everything else.
Step 6: Bring It All Together
When the noodles are just right, return the dumplings and vegetables to the pot. Give everything a gentle stir to mix the layers of flavor and heat through evenly. Your Kimchi and Dumpling Noodle Soup Recipe is now ready to serve hot and steaming!
How to Serve Kimchi and Dumpling Noodle Soup Recipe
Garnishes
Garnishing your bowl is essential for that wow factor. Sprinkle toasted sesame seeds over the top for a subtle crunch and nutty aroma. Add a generous handful of freshly chopped green onions for their vibrant color and mild onion flavor, which perfectly brightens the richness of the soup.
Side Dishes
This soup pairs wonderfully with simple sides like steamed rice or kimchi pancakes to echo the Korean flavors. A light cucumber salad with a tangy dressing adds a refreshing contrast to the warm, spicy broth and rounds out the meal beautifully.
Creative Ways to Present
For a fun twist, serve your Kimchi and Dumpling Noodle Soup Recipe in wide, shallow bowls to showcase all the colorful ingredients. Layer the noodles first, gently ladle over the broth, and artfully arrange dumplings and greens on top. You can even set small bowls of chili oil or sesame chili for guests to customize their spice level!
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in the fridge for up to three days. Keep the broth and solids together in an airtight container. Just be mindful that the noodles soak up liquid over time, so you might want to add a splash of vegetable broth or water when reheating.
Freezing
Freezing this soup is possible but best done without the noodles, as they can get mushy when thawed. Freeze the broth, mushrooms, kimchi, and dumplings in a sealed container for up to two months. When ready to eat, thaw gently and cook fresh noodles to toss in at serving.
Reheating
When reheating, warm the soup slowly over medium heat, stirring occasionally to redistribute the flavors. If it has thickened or the noodles absorbed too much broth, add a splash of hot water or vegetable stock to loosen it up. Garnish again with fresh green onions for that fresh burst of flavor.
FAQs
Can I use fresh mushrooms instead of dried shiitake mushrooms?
Absolutely! Fresh shiitake or other mushrooms like cremini or button mushrooms can work well; just sauté them a bit before adding to the broth to bring out their flavors.
Is this Kimchi and Dumpling Noodle Soup Recipe vegan?
Yes, it’s designed to be vegan-friendly by using plant-based kimchi, vegetable broth, and vegan dumplings, making it perfect for those following a plant-based diet.
What can I substitute for gochujang if I can’t find it?
If gochujang is hard to find, mix a little miso paste with chili flakes or sriracha to approximate the sweet-spicy flavor, though gochujang has a unique depth that’s worth trying to track down.
Can I make this soup gluten-free?
Definitely! Use tamari instead of regular soy sauce and swap the instant ramen noodles for gluten-free rice noodles or gluten-free udon to keep it safe and delicious.
How spicy is this soup?
The heat level depends on the amount of gochujang you add. Start with less if you prefer mild and add more to taste. The kimchi itself usually adds a nice, gentle heat as well.
Final Thoughts
This Kimchi and Dumpling Noodle Soup Recipe is a glorious blend of spicy, salty, umami, and fresh—everything you want in a soup that warms the heart and delights the palate. It’s easy to make yet packed with flavors that will quickly make it a favorite in your meal rotation. Give it a try and enjoy the comforting, vibrant taste that makes every spoonful feel like a celebration.
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Kimchi and Dumpling Noodle Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Kimchi and Dumpling Noodle Soup is a comforting and flavorful dish perfect for warming up on chilly days. Packed with vibrant kimchi, tender shiitake and enoki mushrooms, fresh bok choy, and savory vegan dumplings, this noodle soup offers a harmonious blend of spice, umami, and satisfying textures. The broth is enriched with miso paste, gochujang, and soy sauce, creating a deeply flavorful base that pairs wonderfully with chewy ramen noodles. Easy to prepare in about 40 minutes, it’s an ideal meal for a quick yet nourishing dinner that caters to vegan and gluten-free preferences (when using tamari).
Ingredients
Soup Base
- 2 tablespoons Sesame Oil (Can substitute with any neutral oil)
- 1 cup Vegan Kimchi (Ensure it’s homemade or store-bought)
- 4 cups Vegetable Broth (For a richer taste, stick with vegetable broth)
- 4 cloves Minced Garlic (Use fresh garlic for the best flavor)
- 1 cup Dried Shiitake Mushrooms (Rehydrate before use)
- 2 tablespoons Soy Sauce (Adjust to taste or use tamari for gluten-free)
- 2 tablespoons Miso Paste (White or yellow miso works best)
- 1 tablespoon Gochujang (Adjust according to desired spiciness)
- Pinch of Salt
Add-ins
- 1 cup Enoki Mushrooms (Optional, substitute with any mushroom variety)
- 2 cups Bok Choy (Any leafy greens can be used)
- 10 pieces Frozen Vegan Dumplings (Adjust the quantity based on preference)
- 2 cakes Dry Instant Ramen Noodle (Can replace with udon or rice noodles)
Garnish
- 2 tablespoons Toasted Sesame Seeds
- 1 bunch Green Onions (Chopped for garnish)
- 1 cup Vegan Kimchi (For serving)
Instructions
- Rehydrate Mushrooms: Begin by soaking the dried shiitake mushrooms overnight in water or, for a quicker method, immerse them in boiling water for 5 minutes until soft. Once rehydrated, slice the mushrooms and reserve the soaking water for added flavor.
- Sauté Kimchi: Heat a drizzle of sesame oil in a pot over medium heat. Add the vegan kimchi and sauté for about 2 minutes until fragrant, releasing its signature tangy aroma.
- Prepare Broth: Pour in the vegetable broth along with the minced garlic, sliced shiitake mushrooms, soy sauce, miso paste, gochujang, and a pinch of salt. Stir to combine all the ingredients evenly and bring the mixture to a gentle boil.
- Add Vegetables and Dumplings: Once boiling, add the enoki mushrooms, bok choy, and frozen vegan dumplings to the pot. Let everything simmer until the dumplings rise to the surface, which should take just a few minutes, signaling they are cooked.
- Cook Noodles: Carefully remove the vegetables and dumplings from the broth with a slotted spoon and set them aside. Add the dry instant ramen noodles to the boiling broth and cook according to package instructions but reduce the time by 2 to 3 minutes to keep the noodles slightly firm.
- Combine and Serve: When the noodles are ready, return the cooked vegetables and dumplings to the pot. Mix gently to combine all ingredients. Serve the soup hot, topped with toasted sesame seeds, chopped green onions, and a side of vegan kimchi for extra flavor and crunch.
Notes
- Rehydrate dried shiitake mushrooms in advance for best results; the soaking water adds extra umami to the broth.
- Adjust the amount of gochujang to control the spice level according to your preference.
- For a gluten-free version, use tamari instead of soy sauce and substitute ramen noodles with rice noodles.
- Frozen vegan dumplings quantity is flexible; add more or less according to your appetite.
- Leftover broth can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes (plus soaking time for mushrooms)
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean-inspired
