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When the craving for something spicy, hearty, and soul-soothing hits, this Kimchi Noodle Soup with Dumplings is exactly what you need. Packed with umami-rich flavors from fermented kimchi, earthy mushrooms, and punchy spices, this dish is a winter essential—but honestly, I could eat it year-round! Inspired by bold Korean flavors, this one-pot wonder is quick to prepare and hits all the right notes of comfort and satisfaction.
I first fell in love with kimchi soup while visiting Seoul, where every meal felt like an event. The combination of noodles and dumplings (mandu) simmered in a flavorful broth brought a whole new meaning to comfort food. Today’s recipe is my go-to when I want something warming but easy to whip up in just about 20 minutes.
Why You’ll Love This Kimchi Noodle Soup with Dumplings
- Quick & Easy: Ready in just 20 minutes with minimal prep.
- Flavor-Packed: Deep, umami flavor from kimchi, mushrooms, and miso.
- One-Pot Wonder: Fewer dishes, maximum comfort.
- Customizable: Easily made vegan or adjusted to your spice tolerance.
Ingredients
Soup Base
- 1 tbsp sesame oil
- ¾ cup vegan kimchi (check out my homemade kimchi recipe)
- 3½ 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 based on desired heat)
- Salt, to taste
Noodle Soup
- 1 dry instant ramen noodle cake (or noodles of choice)
- Handful of enoki mushrooms (or other mushrooms, optional)
- Bok choy or other greens
- 5 frozen vegan dumplings (feel free to add more!)
To Serve
- Toasted sesame seeds and black sesame seeds
- Sliced green onions
- Extra vegan kimchi
Instructions
Step 1: Prep the Mushrooms
If you’re using dried shiitake mushrooms, soak them overnight or place them in a bowl of boiling water, cover, and let sit for 5 minutes. Slice into ½-inch thick pieces. Save the soaking liquid—it’s pure umami gold and can be added to the soup base.
Step 2: Build the Flavor
- Heat a medium pot over medium heat.
- Add sesame oil and sauté the vegan kimchi for about 2 minutes until fragrant.
- Pour in the vegetable broth (or water + mushroom soaking liquid).
- Add garlic, mushrooms, soy sauce, miso paste, gochujang, and salt to taste.
- Cover and let it come to a boil (about 5 minutes).
Step 3: Add Dumplings & Veggies
- Once the soup is boiling, add enoki mushrooms (if using), bok choy, and frozen dumplings.
- Let them cook until the dumplings float and the greens are tender. This usually takes just a few minutes.
- Remove the veggies and dumplings from the pot once cooked to prevent overcooking. Set aside in your serving bowl.
Step 4: Cook the Noodles
- Add your ramen or noodles of choice to the boiling soup. Cook for 2-3 minutes less than package instructions to keep them pleasantly chewy.
- Once ready, turn off the heat.
Step 5: Assemble & Serve
- Transfer the noodles and soup into your serving bowl with the veggies and dumplings.
- Top with sesame seeds, green onions, and extra kimchi if desired.
- Serve hot and enjoy immediately!
Pro Tips
- Spice Level: Add more gochujang if you love heat, or tone it down for a milder broth.
- Protein Boost: Add tofu cubes or tempeh for extra protein.
- Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce.
Storage & Reheating
- Store: Best enjoyed fresh, but you can store leftovers (separately if possible) in the fridge for up to 2 days.
- Reheat: Gently warm on the stove, adding a splash of broth or water to loosen the soup.
More Cozy Recipes to Try
- Vegan Miso Ramen
- Spicy Korean Tofu Stew
- Homemade Vegetable Dumplings
- Thai Coconut Curry Noodle Soup
Final Thoughts
This Kimchi Noodle Soup with Dumplings is everything you could ask for in a bowl—spicy, savory, and utterly comforting. It’s the perfect recipe for busy weeknights or when you’re in need of a flavor-packed pick-me-up. Plus, it’s highly customizable, so feel free to make it your own!
📖 Recipe
Kimchi Noodle Soup with Dumplings
Ingredients
Soup Base:
- 1 tbsp sesame oil
- ¾ cup vegan kimchi check out my homemade kimchi recipe
- 3½ 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 based on desired heat
- Salt to taste
Noodle Soup:
- 1 dry instant ramen noodle cake or noodles of choice
- Handful of enoki mushrooms or other mushrooms, optional
- Bok choy or other greens
- 5 frozen vegan dumplings feel free to add more!
To Serve:
- Toasted sesame seeds and black sesame seeds
- Sliced green onions
- Extra vegan kimchi
Instructions
Step 1: Prep the Mushrooms
- If you’re using dried shiitake mushrooms, soak them overnight or place them in a bowl of boiling water, cover, and let sit for 5 minutes. Slice into ½-inch thick pieces. Save the soaking liquid—it’s pure umami gold and can be added to the soup base.
Step 2: Build the Flavor
- Heat a medium pot over medium heat.
- Add sesame oil and sauté the vegan kimchi for about 2 minutes until fragrant.
- Pour in the vegetable broth (or water + mushroom soaking liquid).
- Add garlic, mushrooms, soy sauce, miso paste, gochujang, and salt to taste.
- Cover and let it come to a boil (about 5 minutes).
Step 3: Add Dumplings & Veggies
- Once the soup is boiling, add enoki mushrooms (if using), bok choy, and frozen dumplings.
- Let them cook until the dumplings float and the greens are tender. This usually takes just a few minutes.
- Remove the veggies and dumplings from the pot once cooked to prevent overcooking. Set aside in your serving bowl.
Step 4: Cook the Noodles
- Add your ramen or noodles of choice to the boiling soup. Cook for 2-3 minutes less than package instructions to keep them pleasantly chewy.
- Once ready, turn off the heat.
Step 5: Assemble & Serve
- Transfer the noodles and soup into your serving bowl with the veggies and dumplings.
- Top with sesame seeds, green onions, and extra kimchi if desired.
- Serve hot and enjoy immediately!
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