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

Description

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.)


Ingredients

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.


Instructions

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.


Notes

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!).

Nutrition

  • 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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Comments

  1. This is another FAH homerun recipe! Despite my not using fresh ginger or particularly high-quality kimchi, the soup is delicious! It’s also easy to adjust the level of heat for those who are spice sensitive and serve chili furikake and garlic chili sauce as condiments.

    Oh – I addes gochujang paste for sweetness instead of honey.

    Enjoy!






  2. I love kimchi and mushrooms so this was a terrific recipe for me to try and it was out of the world.
    If you like different foods you must try this one.






        1. I have not tried freezing this so not quite sure here how the textures would be after thawing?

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