A simple easy recipe for Kimchi Soup with Shiitake Mushrooms, Tofu and Greens that is vegan and gluten-free adaptable and can be made in 30 minutes. This very untraditional version of the Korean classic is vegan, yet spicy and flavorful! Serve it over noodles or rice with a drizzle of toasted sesame oil. (See notes)
I was never addicted to one thing, I was addicted to filling a void within myself with other things other than my own love. ~Yung Pueblo
Let’s just start with, if you don’t like kimchi, you probably won’t like Kimchi Soup. 😉 If you don’t like mushrooms, you won’t like this Kimchi Soup either. And if you don’t like tofu, don’t even think about it!
In my guestimations, I probably just talked 80 percent of you out of making Kimchi Soup but to those still considering it, know that is deeply flavorful, spicy, slightly sour (in a good way) and absolutely not to be made without the toasted sesame oil. To the few of you still reading, I’m so excited for you to try this!!!
I think it is delicious! 😉
Kimchi Soup Ingredients
- olive oil
- onion, garlic and ginger
- shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni)
- miso paste (or soy sauce, or GF liquid aminos)
- vinegar (or lemon)
- chili paste ( sambal oelek)
- sugar, honey ( or alt sweetener)
- silken tofu, or crispy tofu or baked tofu
- greens- kale, bok choy, etc
- toasted sesame oil – imperative!
- garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress
Serve over noodles or rice if you like – see notes.
How to serve Kimchi Soup
I love Kimchi Soup poured over a bowl of rice noodles or brown rice, but feel free to serve it just on its own.
It’s a good soup for frigid days, or when you have a cold and want something to warm you to the core.
Like the description says, this version of Kimchi Soup is not traditional. Most include some form of pork, typically pork belly, but we left this out here.
But it does have amazing flavor!
The secret to Kimchi Soup is getting the broth to have enough depth and richness to balance out the spicy heat and sour flavors.
Once you get the balance right, it’s tasty!
And this version is healthy, vegan and low in calories! The addition of fresh kale bumps up the nutrition factor significantly.
Let me know what you think below!
Have a great weekend. xoxo
More Kimchi Recipe you may like:
- Kimchi Burritos
- Kimchi Noodles
- Kimchi Fried Rice
- How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe