If you’re craving something warm, bold, and deeply comforting, this Kimchi Noodle Soup with Dumplings is exactly what you need. Inspired by Korean ramen, this one-pot vegan noodle soup features a rich and umami-packed kimchi broth, tender dumplings, chewy noodles, mushrooms, and your favorite veggies—all ready in about 20 minutes.
Whether you’re curled up on a rainy day or need a cozy weeknight dinner, this quick and hearty bowl hits all the right notes.
Why You’ll Love This Recipe
- Flavor-packed: Spicy, tangy, savory, and full of umami from miso, gochujang, and fermented kimchi.
- One pot, easy cleanup: Everything cooks in one pot for minimal effort and maximum comfort.
- Customizable: Use your favorite mushrooms, greens, dumplings, and noodles.
- Vegan & satisfying: Completely plant-based and totally filling.
Ingredients You’ll Need
For the Broth:
- Sesame oil – Adds nutty depth and aroma.
- Vegan kimchi – Homemade or store-bought, fermented for at least 2–3 weeks for bold flavor.
- Vegetable broth or water – Use broth for more flavor.
- Minced garlic – Fresh is best for that aromatic kick.
- Dried or fresh mushrooms – Shiitake or enoki work well. Soak dried mushrooms if using.
- Soy sauce – For saltiness and umami.
- Miso paste – Adds depth and richness.
- Gochujang – Korean chili paste for heat and a hint of sweetness.
- Salt, to taste
For the Soup:
- Noodles – I use wheat-based instant ramen noodles without the flavor packets. You can also use brown rice ramen or any noodles of your choice.
- Greens – Bok choy, spinach, or your favorite leafy veggies.
- Frozen vegan dumplings – Homemade or store-bought. Add as many as you like!
- Optional mushrooms – More mushrooms = more umami.
To Serve:
- Toasted sesame seeds
- Sliced green onions
- Extra vegan kimchi
Cooking Tips
- Rehydrate dried mushrooms by soaking them in hot water for 5–10 minutes. Don’t throw out the soaking liquid—it adds depth to the broth!
- Cook noodles slightly under their package instructions so they don’t get mushy in the hot soup.
- Make it gluten-free by using gluten-free soy sauce (tamari), miso, and brown rice ramen.
- Meal prep tip: You can make a big batch of the broth and freeze it for later use!
How to Make Kimchi Noodle Soup with Dumplings
Step-by-Step Instructions
- Prep mushrooms
If using dried shiitake, soak them in hot water for 5–10 minutes. Slice and set aside, and reserve the soaking liquid. - Sauté the kimchi
In a medium pot, heat sesame oil over medium. Add the kimchi and sauté for 2 minutes to release its flavor. - Build the broth
Pour in the vegetable broth or water (plus mushroom soaking liquid, if using). Add garlic, mushrooms, soy sauce, miso paste, gochujang, and a pinch of salt. Cover and bring to a boil over medium heat—about 5 minutes. - Cook veggies and dumplings
Once the broth is boiling, add your greens, additional mushrooms, and frozen dumplings. Cook until dumplings float and greens are tender. You can remove them and set aside to prevent overcooking. - Add noodles
Drop in your noodles and cook until chewy—about 2–3 minutes less than package instructions. Turn off the heat. - Assemble and serve
Add dumplings and greens back into the bowl. Pour over the hot soup and noodles. Garnish with green onions, sesame seeds, and extra kimchi if desired. Enjoy immediately while hot!
Serving Suggestions
Serve with:
- Extra kimchi on the side
- Kimchi pancakes for a full Korean-inspired meal
- Chili oil or chili crisp for more heat
Recipe Card
Kimchi Noodle Soup with Dumplings
🌟 4.89 from 17 votes
🕒 Prep Time: 5 mins | Cook Time: 15 mins | Total: 20 mins
🍽 Servings: 1 | 🔥 Calories: 555 kcal
Ingredients
For the broth
- 1 tbsp sesame oil
- ¾ cup vegan kimchi
- 3½ cups vegetable broth or water
- 1 tsp minced garlic
- 3 dried shiitake mushrooms (or fresh), sliced
- 3 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp gochujang (adjust to heat preference)
- Salt to taste
For the noodle soup
- 1 block instant ramen noodles (or other noodles)
- Handful of enoki mushrooms (optional)
- Bok choy or other leafy greens
- 5 frozen vegan dumplings
To serve
- Toasted sesame seeds
- Sliced green onions
- More vegan kimchi
Instructions
- Rehydrate mushrooms if using dried, slice, and reserve liquid.
- In a pot, sauté kimchi in sesame oil for 2 mins.
- Add broth, garlic, mushrooms, soy sauce, miso, gochujang, and salt. Boil for 5 mins.
- Add greens and dumplings. Cook until dumplings float. Remove and set aside.
- Add noodles, cook until al dente. Turn off heat.
- Assemble bowl with noodles, broth, dumplings, and veggies. Garnish and serve hot.