There’s nothing more comforting than a steaming bowl of noodles in a rich, flavorful broth—and this Kimchi Noodle Soup with Dumplings is just that. Inspired by classic ramen, this dish features a deeply savory kimchi-based broth, tender mushrooms, bouncy noodles, and plump veggie dumplings. It’s the ultimate one-pot meal for cozy, rainy days or whenever you’re craving something warm and nourishing.
Why You’ll Love This Recipe
- Quick & Easy: Just 20 minutes from start to finish.
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Customizable: Use your favorite noodles, dumplings, and greens.
- Vegan-Friendly: 100% plant-based with options for gluten-free.
Ingredients You’ll Need
For the Broth:
- 1 tbsp sesame oil
- ¾ cup vegan kimchi (I used my 3-week fermented homemade version)
- 3½ cups vegetable broth or water
- 1 tsp minced garlic
- 3 dried shiitake mushrooms (or fresh, sliced)
- 3 tbsp soy sauce (or to taste)
- 1 tbsp miso paste
- 1 tsp gochujang (adjust for spice level)
- Salt, to taste
For the Soup:
- 1 ramen noodle cake (I used Koka wheat noodles—gluten-free options work too!)
- Handful of enoki mushrooms (or other mushrooms, optional)
- A few leaves of bok choy (or any greens)
- 5 vegan dumplings (frozen homemade ones, or store-bought)
For Serving:
- Toasted white and black sesame seeds
- Sliced green onions
- Extra vegan kimchi, for topping
Step-by-Step Instructions
1. Rehydrate Mushrooms (if using dried)
Soak dried shiitake mushrooms in hot water for 5 minutes (or overnight if prepping ahead). Slice into bite-sized pieces. Tip: Save the soaking liquid—it’s great for added umami in your broth!
2. Sauté the Kimchi
In a medium pot, heat sesame oil over medium heat. Add vegan kimchi and sauté for 2 minutes to release its aroma and deepen the flavor.
3. Build the Broth
Pour in the broth or water. Add garlic, mushrooms, soy sauce, miso paste, gochujang, and a pinch of salt. Stir well and bring to a boil. Let simmer for about 5 minutes.
4. Add Veggies & Dumplings
Toss in the enoki mushrooms (if using), bok choy, and dumplings. Cook until veggies are tender and dumplings float—about 4–5 minutes. Remove the dumplings and veggies and set aside to avoid overcooking.
5. Cook the Noodles
Add the ramen noodles to the broth and cook until just tender (a couple minutes less than package instructions—they’ll continue to soften in the hot broth). Turn off the heat.
6. Serve & Enjoy
Transfer the noodles and broth into a bowl. Add back the dumplings and vegetables. Garnish with sesame seeds, green onions, and extra kimchi if you like. Eat hot and slurp it all up!
Pro Tips & Variations
- Make it spicier: Add more gochujang or a drizzle of chili oil.
- Gluten-free option: Use rice-based ramen or soba noodles.
- Add protein: Toss in tofu cubes or edamame.
- Meal prep: Make a big batch of broth and freeze for later!
Pair It With:
This noodle soup pairs perfectly with crispy kimchi pancakes for the ultimate Korean-inspired comfort meal.
More Vegan Noodle Recipes You’ll Love:
- Kimchi Noodle Stir-Fry
- Thai Drunken Noodles (Pad Kee Mao)
- Spicy Miso Noodles
- Chili Garlic Oil Noodles
- Vegan Tantanmen Ramen
- Yaki Udon
- Ginger Scallion Noodles
Want More Recipes Like This?
Grab a copy of my cookbook, Vegan Asian, for plant-based versions of classic dishes from all across Asia—flavor-packed, nostalgic, and made simple for home cooks.
Or subscribe to my mailing list for the latest recipes straight to your inbox!
If You Make This Recipe…
Tag me on Instagram or Facebook and use the hashtag #thefoodietakesflight—I’d love to see your creations!