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  • Jeeca Jeeca
  • - October 13, 2020
  • - 11:06 am

Kimchi and Dumpling Noodle Soup

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Here’s a warm and hearty bowl of Kimchi Dumpling Noodle Soup!


Inspired by ramen, these noodles in a really flavourful and umami kimchi broth with mushrooms, homemade veggie dumplings, and veggies!

WHAT YOU’LL NEED FOR THE BROTH:

  • sesame oil 
  • vegan kimchi
  • vegetable broth or water
  • minced garlic
  • dried shiitake mushrooms or fresh mushrooms, sliced
  • soy sauce
  • miso paste
  • gochujang
  • Salt to taste

This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles most especially on cool, rainy days when you want something warm and comforting.

I used my own homemade vegan kimchi, which has been fermenting for over 3 weeks so in terms of flavour it was perfect to be cooked down for a broth!

You can find my homemade vegan kimchi recipe here.

THE DUMPLINGS

I added in some of my homemade frozen dumplings.

You can see below how I make my dumplings from scratch:

THE NOODLES

For the noodles, I used instant ramen noodles (that didn’t come with sauce packets) but you can opt to use any other noodles of your choice!

See the photo below (bottom right) for the instant ramen noodles I used.

There are from the brand Koka and I purchase them in packs of 5. They’re made of wheat so if you’d like a gluten-free alternative, I highly recommend these brown rice ramen noodles!

You can also find a similar wheat ramen noodle alternative here. (affiliate link)

But you can of course opt to use other noodles of your choice! Though of course they’ll no longer be ramen noodles.

I made these noodles and enjoyed them with some kimchi pancakes on the side for a perfectly comforting meal–with lots of kimchi, of course!

You’ll find the recipe for this bowl of Kimchi Noodles Soup with Dumplings down below!

The recipe below makes 1 serving, but you can of course double the recipe. Enjoy!

You can also check out my other vegan noodle recipes:

  • Kimchi Noodle Stir-Fry
  • Thai Drunken Noodles (Pad Kee Mao)
  • Easy Spicy Miso Noodles
  • Ginger and Scallion Noodles
  • Chili Garlic Oil Noodles
  • Mie Goreng (Indonesian Fried Noodles)
  • Tantanmen (Vegan Ramen)
  • Yaki Udon
  • Chinese-Style Bolognese

Are you looking for more delicious, vegan recipes? 

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!


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If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

Kimchi Noodle Soup with Dumplings

5 from 12 votes
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Korean
Servings 1
Calories 555 kcal

Ingredients
  

Soup Base

  • 1 tbsp sesame oil 
  • 3/4 cup vegan kimchi homemade kimchi recipe here
  • 3 1/2 cups vegetable broth or water
  • 1 tsp minced garlic
  • 3 dried shiitake mushrooms or fresh mushrooms, sliced
  • 3 tbsp soy sauce or to taste
  • 1 tbsp miso paste
  • 1 tsp gochujang adjust according to desired heat
  • Salt to taste

Noodle Soup

  • 1 dry instant ramen noodle cake , wheat noodles, or other noodles of choice
  • Handful of enoki mushrooms or other mushrooms optional
  • Bokchoy or other greens
  • 5 frozen vegan dumplings homemade dumplings recipe here, feel free to add more or less dumplings!

To Serve

  • Toasted sesame seeds and black sesame seeds for topping
  • Sliced green onions for topping
  • Vegan kimchi For topping

Instructions
 

  • If using dried shiitake mushrooms, rehydrate them overnight or soak in a bowl boiling hot water then cover for 5 minutes. Slice the rehydrated mushrooms into small 1/2-inch thick pieces. Don’t discard the mushroom water! You can mix that in the soup base later on.
  • Heat a medium sized pot over medium. Add in the sesame oil. Sauté the vegan kimchi for 2 minutes. Add in the vegetable broth or water. Add in the garlic, mushrooms, soy sauce, miso paste, gochujang, and salt, to taste.
  • Cover the pot and leave to boil over medium heat, around 5 minutes. Once the soup boils, add in the enoki mushrooms or other mushrooms (if using), bokchoy or other leafy greens, and dumplings.
  • Cook the veggies and potstickers for a few minutes until cooked through. The dumplings will float once cooked. You can remove the veggies and dumplings from the pot to avoid from overcooking and place then place them in a bowl while you cook the noodles.
  • Place the noodles in the soup and cook until still very chewy to avoid overcooking, usually 2-3 minutes less than package instructions, since it’ll continue to cook in the hot soup later.
  • Once the noodles are still very chewy, turn off the heat. Transfer the soup and noodles into a bowl with the veggies and dumplings.
  • Top with some sesame seeds and green onions, if desired. Enjoy your bowl immediately, while still hot! You can also enjoy this with more kimchi on the side.

NUTRITIONAL INFO

Serving: 1serving | Calories: 555kcal | Carbohydrates: 67g | Protein: 16g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 8367mg | Potassium: 352mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1785IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 14 Comments

  1. Susan 18 Oct 2021 Reply

    5 stars
    Soo delicious and simple to make. I really loved this, the weather is getting colder and this was a perfect meal to warm us up and so filling too. I’ve ran out of ramen noodles so I used a pack of udon noodles. Will definitely be making this lots. Thanks

    1. Jeeca 22 Oct 2021 Reply

      Thanks susan! Happy you liked it! Stay safe and keep warm! ❤️

  2. Selina 3 Nov 2021 Reply

    This looks amazing!
    I was just wondering how much noodles to put in?? I can’t find how much in the recipe.
    Thank you ❤️

    1. Jeeca 4 Nov 2021 Reply

      Hi Selina, I put 1 serving of instant ramen (I like to call these “bricks”) ◡̈ It’s stated in the recipe but feel free to use other noodles of choice!

  3. Lisa 10 Jan 2022 Reply

    Did you use white miso paste?

    1. Jeeca 12 Jan 2022 Reply

      Yes 🙂

  4. phillip 20 Mar 2022 Reply

    Scaling up to 4 servings. 14 cups of water? Seems like a lot.

    1. Jeeca 22 Mar 2022 Reply

      You can double the recipe and just 4x the noodles, adding a bit more water can help if you want more soup. ◡̈

  5. Bronwen 28 Mar 2022 Reply

    Hi there , can’t wait to make this ! Is it freezer safe ?

    1. Jeeca 29 Mar 2022 Reply

      You can make the broth ahead and freeze that but I would recommend to add the noodles and dumplings in when ready to eat. ◡̈

  6. Hunter 19 Aug 2022 Reply

    I will soon try this !! So glad I found this website. I am sharing!! Hope to get your book, also 🍽️👩‍🍳 I will share my results, wish me luck!! 😃 Thank you for this!!

    1. Jeeca 19 Aug 2022 Reply

      Thanks, Hunter! Hope it goes well and you enjoy it! ◡̈

  7. JC Farrell 9 Dec 2022 Reply

    Family thoroughly enjoyed this recipe. Substituted baby bok choy for the Kim chee and omitted the guajuchong (family has an aversion to spicy hot). Plan to make again in the near future

    1. Jeeca 10 Dec 2022 Reply

      Thanks JC ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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