Spicy Kimchi Noodle Soup
This Spicy Kimchi Noodle Soup is a deliciously bold and comforting dish that warms my soul on chilly days. The combination of spicy kimchi and slurpy noodles...
I have a soft spot for spicy kimchi noodle soup; it’s like a hug in a bowl!
Growing up, I always loved the vibrant flavors of Korean cuisine, and this vegan version lets me enjoy those flavors while staying true to my plant-based lifestyle.
One little tip I’ve learned is to let the kimchi marinate for a bit before using it—trust me, the flavor gets even better!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The kimchi is the star here; just make sure to choose a brand that's vegan-friendly. If you want to amp up the protein, you could add some edamame or chickpeas. For a gluten-free version, opt for rice noodles or quinoa noodles—both work beautifully!
Tips & Notes
- •I love to add a splash of rice vinegar for an extra zing just before serving.
- •If you're feeling a bit adventurous, toss in some sliced mushrooms for an earthy flavor!
Recipe Variations
- •Sometimes, I’ll swap out the tofu for tempeh for a nuttier flavor and extra protein.
- •You can also throw in some seasonal veggies like bok choy or zucchini—whatever you have on hand!
Storage & Freezing
This soup keeps well in the fridge for up to 3 days. Just make sure to store the noodles separately if you have leftovers; they tend to soak up the broth!
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! Just store the soup and noodles separately to keep everything fresh. Reheat when you're ready to enjoy.
What if I can't find vegan kimchi?
No worries! You can make your own with napa cabbage, radishes, garlic, ginger, and chili flakes, or just add some fermented veggies for that tangy kick.
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This Spicy Kimchi Noodle Soup is a deliciously bold and comforting dish that warms my soul on chilly days. The combination of spicy kimchi and slurpy noodles...
Ingredients
Instructions
- 1
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant.
- 2
Pour in the vegetable broth and soy sauce, bringing it to a gentle simmer.
- 3
Add the kimchi and chili paste, stirring to combine. Let it simmer for about 5 minutes to allow the flavors to meld.
- 4
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot, then drain and set aside.
- 5
Gently fold in the cubed tofu and spinach into the soup. Cook for another 5 minutes until the spinach wilts and the tofu is warmed through.
- 6
Finally, add the lime juice and stir. Taste and adjust seasoning if needed.
- 7
To serve, place a generous portion of cooked noodles in a bowl and ladle the spicy kimchi soup over them. Top with fresh green onions.
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