Description
This comforting and flavorful Kimchi and Dumpling Noodle Soup combines savory vegan kimchi, rehydrated shiitake mushrooms, and tender dumplings in a rich, spicy broth. Enhanced with miso paste, gochujang, and fresh vegetables like bok choy and enoki mushrooms, this vegan noodle soup delivers a satisfying meal with layers of umami and heat. Perfect for warming up on a chilly day, it’s a delicious and nourishing dish that merges Korean and Japanese flavors effortlessly.
Ingredients
Scale
Main Ingredients
- 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)
- 2 cakes Dry Instant Ramen Noodle (Can replace with udon or rice noodles)
- 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 tablespoons Toasted Sesame Seeds
- 1 bunch Green Onions (Chopped for garnish)
- 1 cup Vegan Kimchi (For serving)
Instructions
- Preparation: Begin by rehydrating the dried shiitake mushrooms overnight or by placing them in boiling water for 5 minutes to soften. Once rehydrated, slice the mushrooms and reserve the soaking water to add extra flavor to your broth.
- Sauté Kimchi: Heat sesame oil in a pot over medium heat. Add the vegan kimchi and sauté for about 2 minutes until fragrant, releasing its tangy aroma to form the soup base.
- Build the Broth: Pour in the vegetable broth followed by minced garlic, sliced shiitake mushrooms, soy sauce, miso paste, gochujang, and a pinch of salt. Stir well to combine all ingredients and bring the mixture to a gentle boil to meld the flavors.
- Add Vegetables and Dumplings: Once boiling, add the enoki mushrooms, bok choy, and frozen vegan dumplings. Let the soup simmer until the dumplings float to the surface, which takes just a few minutes, indicating they are cooked through.
- Cook Noodles Separately: Carefully remove the vegetables and dumplings with a slotted spoon to a separate bowl. Add the dry ramen noodles into the broth and cook according to the package instructions, but reduce the time by 2-3 minutes to prevent overcooking.
- Combine and Serve: When noodles are al dente, return the cooked dumplings and vegetables to the pot. Stir to combine everything evenly. Serve the soup hot, garnished generously with toasted sesame seeds and chopped green onions for added texture and flavor. Add extra vegan kimchi on the side if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari and make sure the ramen noodles are gluten-free.
- Adjust gochujang quantity depending on your preferred spice level.
- Rehydrating shiitake mushrooms overnight increases their depth of flavor, but quick soaking in boiling water is a faster alternative.
- Feel free to substitute bok choy with spinach, kale, or any leafy green available.
- Using the reserved shiitake soaking water in the broth enriches the soup’s umami taste.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
