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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Kimchi Noodle Soup with Dumplings
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
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This Post Has 14 Comments
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
Thanks susan! Happy you liked it! Stay safe and keep warm! ❤️
This looks amazing!
I was just wondering how much noodles to put in?? I can’t find how much in the recipe.
Thank you ❤️
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!
Did you use white miso paste?
Yes 🙂
Scaling up to 4 servings. 14 cups of water? Seems like a lot.
You can double the recipe and just 4x the noodles, adding a bit more water can help if you want more soup. ◡̈
Hi there , can’t wait to make this ! Is it freezer safe ?
You can make the broth ahead and freeze that but I would recommend to add the noodles and dumplings in when ready to eat. ◡̈
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!!
Thanks, Hunter! Hope it goes well and you enjoy it! ◡̈
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
Thanks JC ◡̈