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
Scale
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
