If you’ve ever dipped into the world of Korean cuisine, you know kimchi isn’t just a side dish-it’s a powerhouse of flavor, culture, and nutrition. That tangy, spicy, fermented cabbage has made its way into kitchens worldwide, not just as a condiment but as the star of many dishes. One such dish is kimchi soup, or kimchi jjigae, a comforting, hearty soup that warms the soul.
But here’s the thing-traditional kimchi jjigae often contains fish sauce or anchovy broth, which can make it a no-go for vegans. Fear not! We’re about to dive into a vegan version that’s just as rich, tangy, and satisfying. This recipe is perfect for chilly nights, busy weekdays, or whenever you need a bowl of something that hugs you from the inside out.
By the end of this, you’ll not only have a delicious soup recipe but also an understanding of why each ingredient matters and how to tweak it to suit your taste buds perfectly.
Vegan Kimchi Soup Recipe
This vegan kimchi soup is:
- Spicy, tangy, and umami-rich
- Packed with vegetables and plant-based protein
- Simple enough for weeknight cooking but impressive enough for guests
- Perfect for batch cooking and freezing for later
It’s a harmonious blend of fermented goodness, savory depth, and cozy warmth.
Ingredients Needed
To make a vibrant and flavorful vegan kimchi soup, you’ll need:
For The Soup Base
- 2 cups vegan kimchi (store-bought or homemade, ensure no fish sauce)
- 4 cups vegetable broth (or water with a dash of soy sauce for depth)
- 1 tablespoon sesame oil
- 2 teaspoons ginger, freshly grated
- 2-3 garlic cloves, minced
- 1-2 tablespoons gochugaru (Korean red pepper flakes, adjust to spice preference)
Vegetables & Tofu
- 1 medium onion, thinly sliced
- 1 cup mushrooms (shiitake, oyster, or button), sliced
- 1 cup zucchini, sliced into half-moons
- 1 block firm tofu, cubed
- 2-3 green onions, chopped
- Optional: baby spinach, bok choy, or napa cabbage for extra greens
Seasoning & Garnish
- 2 tablespoons soy sauce or tamari
- 1 teaspoon miso paste (for added depth)
- Sesame seeds for garnish
- Fresh chili slices (optional, for extra heat)
Cooking Instructions
Making vegan kimchi soup is surprisingly straightforward. Here’s a step-by-step approach:
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Prepare The Aromatics
- Heat sesame oil in a medium pot over medium heat.
- Add garlic and ginger, sauté until fragrant (about 1 minute).
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Cook The Vegetables
- Add onions and mushrooms. Sauté until slightly softened, around 3-4 minutes.
- Stir in zucchini and cook another 2 minutes.
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Add The Kimchi
- Chop kimchi into bite-sized pieces and add to the pot.
- Cook for 2-3 minutes, letting the kimchi flavors release.
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Build The Broth
- Pour in the vegetable broth and soy sauce.
- Stir in gochugaru and miso paste.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
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Add Tofu And Greens
- Gently fold in cubed tofu and any additional greens.
- Simmer for another 5 minutes, just until heated through.
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Finish And Serve
- Taste and adjust seasoning with salt or more soy sauce if needed.
- Garnish with chopped green onions, sesame seeds, and optional chili slices.
- Serve hot with steamed rice or enjoy it as a standalone soup.
Ingredient Insights
Each ingredient in this soup isn’t just there for flavor-it plays a vital role:
- Kimchi: Provides the signature tang, spice, and probiotic benefits. Make sure to use vegan kimchi for a truly plant-based version.
- Gochugaru: This Korean red pepper flake adds smoky heat. Adjust according to your spice tolerance.
- Tofu: A plant-based protein that absorbs the broth flavors beautifully. Firm or extra-firm works best.
- Miso paste: Adds umami depth without overpowering the soup. Use white or yellow miso for subtlety.
- Sesame oil: A little goes a long way to impart a nutty aroma and richness.
Expert Tips
To elevate your vegan kimchi soup:
- Taste as you go: Kimchi can vary in saltiness and spice, so adjust broth and seasonings accordingly.
- Fermentation matters: Older kimchi gives a stronger, tangier flavor. If your kimchi is mild, cook it a little longer to deepen the taste.
- Layer flavors: Sautéing aromatics first adds a richer depth than just boiling everything together.
- Customize protein: Tempeh, seitan, or edamame can replace tofu for variety.
- Batch cooking: Soup flavors develop even more after a day in the fridge. Freeze in portions for easy meals later.
Recipe Variations
For a little creativity and personal flair:
- Mushroom overload: Use a mix of shiitake, enoki, and maitake mushrooms for a deeply savory soup.
- Spicy deluxe: Add fresh chili paste (gochujang) or extra gochugaru for a fiery punch.
- Noodle soup: Toss in udon or ramen noodles just before serving for a hearty twist.
- Creamy comfort: Stir in a splash of coconut milk for a mellow, creamy version.
- Seaweed touch: Add dried wakame or nori strips for a subtle ocean flavor.
Final Words
Vegan kimchi soup is more than just a meal-it’s a celebration of flavor, culture, and wholesome nourishment. It’s easy to make, endlessly adaptable, and leaves your kitchen smelling like a cozy Korean street food stall.
The beauty of this soup lies in its versatility-you can tweak spice levels, vegetables, or proteins to match your mood and pantry. Plus, it’s a fantastic way to introduce friends and family to the wonders of plant-based Korean cuisine.
FAQs
What Ingredients Do I Need To Make Vegan Kimchi Soup?
To make vegan kimchi soup, you will need vegan kimchi, tofu (preferably firm), vegetable broth, garlic, ginger, soy sauce or tamari, gochugaru (Korean chili flakes), sesame oil, green onions, and optionally, mushrooms or other vegetables like zucchini or spinach.
Can I Use Store-bought Kimchi For Vegan Kimchi Soup?
Yes, you can use store-bought kimchi, but make sure it’s vegan. Some kimchi contains fish sauce or shrimp paste, so look for a vegan-friendly version or make your own.
How Do I Make The Broth For Vegan Kimchi Soup?
For the broth, combine vegetable broth with soy sauce, garlic, ginger, and gochugaru (Korean chili flakes). Simmer this mixture to infuse the flavors before adding the kimchi and tofu.
What Is The Best Type Of Tofu To Use In Vegan Kimchi Soup?
Firm tofu works best for kimchi soup because it holds its shape and absorbs the flavors of the broth. You can press the tofu beforehand to remove excess moisture for better texture.
How Spicy Is Vegan Kimchi Soup?
The spiciness of vegan kimchi soup depends on the type and amount of kimchi used, as well as the additional gochugaru or chili paste. If you prefer a milder soup, you can adjust the spice level by using less gochugaru or opting for a less spicy kimchi.
Can I Make Vegan Kimchi Soup Without Gochugaru (Korean Chili Flakes)?
Yes, if you don’t have gochugaru, you can substitute with other chili flakes, sriracha, or even cayenne pepper. However, gochugaru adds a unique, smoky flavor that’s characteristic of Korean dishes.
Is Vegan Kimchi Soup Gluten-free?
Vegan kimchi soup can be gluten-free if you use tamari instead of soy sauce, as tamari is typically gluten-free. Make sure the kimchi and other ingredients are also free from gluten.
How Long Does It Take To Make Vegan Kimchi Soup?
Making vegan kimchi soup typically takes around 30 to 45 minutes, including prep time and simmering the broth. It’s a relatively quick dish to prepare.
Can I Add Vegetables To My Vegan Kimchi Soup?
Yes, you can add vegetables such as mushrooms, zucchini, carrots, or spinach to enhance the flavor and texture of the soup. Add them to the soup as it simmers for a delicious, hearty meal.
Can Vegan Kimchi Soup Be Stored And Reheated?
Yes, vegan kimchi soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, but note that the tofu may absorb more liquid over time.