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)

A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup 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! 😉

A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup

Kimchi Soup Ingredients

Serve over noodles or rice if you like – see notes.

A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup

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.

A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup

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!

A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup

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:


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shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor! #kimchisoup #easykimchisoup #vegankimchisoup #plantbased #cleaneating #eatclean #vegansoup #koreansoup

Kimchi Soup with Mushrooms, Silken Tofu and Kale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: soup, vegan,
  • Method: stove-top
  • Cuisine: Korean


A non-traditional version of Kimchi Soup with Shiitake Mushrooms, Silken Tofu and Kale that is vegan and gluten-free adaptable. Spicy, hot and sour, serve over rice, noodles or on its own, with a drizzle of sesame oil. (See notes.)


Units Scale
  • 2 tablespoons olive oil
  • 1 onion, diced (a red one is nice)
  • 8 ounces shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni)
  • 46 fat garlic cloves, rough chopped
  • 1 tablespoon ginger, paste or finely minced
  • 2 cups kimchi, drained, chopped
  • 5 cups water or veggie broth
  • 1 tablespoon miso paste (or soy sauce, or GF liquid aminos)
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar (or lemon)
  • 1 tablespoon chili paste (sambal oelek)
  • 12 teaspoons agave, honey, maple (optional)- or use sugar or alternative sweetener
  • 1 12 ounce package silken tofu, cut into small, 1/2-inch cubes (see notes on tofu)
  • 12 large handfuls chopped greens- kale, bok choy, etc.
  • generous drizzle of toasted sesame oilimperative!
  • garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress

Serve over noodles or rice if you like – see notes.


In a dutch oven, on the stove, heat oil over medium heat and saute onion 4-5 minutes, stirring, then add mushrooms and cook until tender, about 5 more minutes, seasoning them with a pinch of salt. Add garlic and ginger and continue cooking and stirring 2-3 minutes until the garlic is fragrant.

Add the chopped kimchi, water and miso paste.

Bring to a simmer and stir until the miso dissolves. Add salt, vinegar, honey, chili paste, stirring until combined and simmering. Add tofu gently, then kale and gently bring to a simmer again, stirring, being careful not to break up the delicate tofu. I like to use a wood spoon for this- no sharp edges. 😉 Let this simmer for 5 minutes.

Serve in bowls and for extra heartiness, you could serve over rice, or rice noodles.

Drizzle with a little toasted sesame oil ( 1-2 tablespoons) which adds a delicious earthiness and richness. To me, this really makes the soup, so if you don’t have it, don’t make it.

Sprinkle with sesame seeds and nori seaweed strips. ( cut thin strips with scissors)

The nori strips add a ton of flavor too.


Kimchi: Every kimchi tastes slightly different. Make sure the kimchi tastes good to you, to start with. Some kimchi is spicier than others. Some kimchi is sourer than others. Some kimchi has fish sauce in it -which is not vegan- but will help with depth of flavor. Taste the soup as you season it. You may need less vinegar, or more salt, for example. You may need to add another splash of soy sauce for depth. For my batch, the honey really helped balance things out, and the sesame oil, made all the difference.

Rice Noodles: I cooked my rice noodles right in the kimchi soup pot. If you do this, make sure to not use too much!  Four ounces of dry rice noodles is probably plenty. They will swell, a whole lot! You can also cook them separately and pour soup over top, especially if saving the soup for lunches or other meals.

Tofu: You can use silken tofu here (dropped right into to the soup like you would Miso soup) or for more texture/flavor this baked tofu, or crispy tofu, or the tofu from this Seoul Bowl (Vegan Bibimbap!).


  • Serving Size:
  • Calories: 279
  • Sugar: 9 g
  • Sodium: 764.1 mg
  • Fat: 17.3 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 21.9 g
  • Fiber: 5.5 g
  • Protein: 14.6 g
  • Cholesterol: 0 mg

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  1. Two of my favorite things in the kitchen, mushrooms and anything fermented. This soup was fantastic!. I added a few dashes of porcini mushroom powder to bring out mushroom flavor. I thought the kimchi would get lost in the other ingredients, but it was still there, right up front!
    Thanks. Delicious!

  2. Wonderful, complex flavor! We love kimchi, mushrooms and tofu :), and this was a new, exciting recipe to try. Yes, adding the toasted sesame oil makes a delightful difference. Thanks so much for letting us try something completely new – we loved it <3.

  3. Another 5-start recipe! I’ve made several other versions of kimchi soup, but this is by far the best! i used the marinade from the Seoul Bowl recipe to make baked tofu to top off the soup (though a hard-boiled egg is nice, too if one isn’t vegan). It is a satisfyingly hearty and complex meal.

    Thanks so much for creating and sharing the delicious and healthier recipes.


    PS: And deep bows for the poetry.

    1. Thanks so much Ingrid- I’m so happy you like this one. I added the Seoul Bowl Tofu to the recipe notes- such a great idea! Thanks!

  4. Dear Sylvia! We are a plant based vegetarian / vegan household! I found your site around a year ago and its my go to cooking site! I share it with everyone! I have made many of your delicious recipes and each one more delicious then the last! Love all the variety of foods from around the globe! This Kimchi soup is fantastic! Its my second time making it! I made the kimchi using your recipe and last week made the kimchi burritos! Please keep adding more veg/ vegan delicacies!!! Thank You for sharing all these wonderful recipes!!!

    1. I think so but miso is slightly sweeter and mellower. I’d add gradually, then taste, and maybe add a pinch of sugar or honey.

  5. Another big winner Sylvia!

    So much depth of flavour in a soup so simple & quick to make.
    Will make this again & again.
    Thanks a million!

  6. So delicious and easy to make! We had this for dinner last night, and I can’t stop thinking about it. We served ours over rice, but I’m excited to try the leftovers with noodles instead. Tons of flavor, super simple, don’t forget the sesame oil!

  7. I have made this so many times now! I love it! I have made it with all the options for miso as well as different kinds of miso. I have also used cubed firm tofu and sometimes skip it entirely, especially if I am using bone broth. It’s good just with water, though!! It can handle a large bunch of kale if you are so inclined 🙂 oh, and if your kimchi is spicy, you might want to taste before adding the sambal oelek. Kimchi varies wildly on spice level!

  8. Wow! This was amazing! I didn’t have tofu and added snap peas and celery. Definitely will make a million times over, thanks! 👌

  9. So excited to make this, I’ve got a lot of yummy kimichi I’d like to use in a greater amount, so this sounds perfect! Any chance you know if this freezes well (sans noodles of course)?

    1. I don’t see why not? But haven’t personally tried it. Please let us know if you do freeze- thanks Dee

  10. One of my favorite Korean dishes is pork and tofu stew with kimchi. Since I am now vegetarian I have been searching for a replacement. This did it and more. Thank you for this recipe. I followed it as measured and thought it could use more miso (or soy). Otherwise it was amazing. Served it with ramen noodles cooked separately.

  11. I made this with the kimchi I made from your kimchi recipe (which is fab). I loved this soup- very satisfying and flavourful. The sesame really is wonderful in it. A new favourite!

  12. I havn’t made this soup yet but will for sure as soon as I make the KIMCHI! The recipes for both look great!
    Just in realtion to MISO… It’s worth noting that DASHI Miso is Miso with fish sauce in it, and SHIRO Miso is Vegan : )

  13. This is the most amazing dish that I have ever created! I love to create dishes either following recipes or not. This is wonderful. The flavors are so complex and deep. Love

  14. I am so excited to make this recipe – it sounds amazing. I’m just wondering if you used dried or fresh shitake mushrooms and if it makes a difference. I’m going to use dried and not that familiar with using them. Do i just soak for a while then use as if fresh? Any tips? Thanks Sylvia. Your website is AMAZING!

    1. Yes, cover the dry mushrooms with boiling water and soak for at least 20 minutes or until tender. Add to the soup!

  15. This soup is soooo good! I love it ❤️ Just as I love all your other recipes. Thank you for sharing!

  16. Somehow, I only just discovered your website today. I’m so glad I did! I’m one of the 3 people that will make this. In fact, I’m adding the ingredients missing from my pantry to the shopping list. Do you have a preferred type of miso paste? (I have a couple different kinds in my refrigerator right now…)

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