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Kimchi Noodle Soup

Kimchi Noodle Soup

Healthy and hearty, this kimchi noodle soup is a dream come true. We are making a super easy dish packed with veggies, flavour, nutrients and a whole lot of noodles. And who doesn't love noodles?

I love soups year-round and lately, soups with an Asian touch are my absolute favourite. For this one, I used a few of my favourite ingredients from different Asian cuisines, as well. The mix came out to be super tasty, filling, and hearty. 

Also, we are getting about 30g of protein per serving in just 514 calories! This is really good if you are after some vegan gains, or simply you're after a filling meal that's both nourishing and delicious. The recipe has everything from leafy greens, to a good portion of carbs, veggies, spices, healthy fats; everything you need in the same bowl!

Kimchi Noodle Soup ingredients

One of the many reasons I love this kimchi noodle soup is because of the kimchi. Not only it's a really easy way to add a ton of flavour to your dishes but it's also incredibly healthy. The best thing is that it is now available at most supermarkets.

If you go to the store you might find a few different types of kimchi. They are all made with fermented veggies but some have radish as the main ingredient, others cucumber, cabbage, etc. But they are all equally flavourful and good for your belly. 

The one we are using today is made from cabbage and is fermented with garlic, ginger, scallions, sesame seeds, Korean red chilli pepper flakes, and some other spices. Just make sure, if you are buying kimchi at the store you double-check the ingredients. Not all are vegan, some are made with fish sauce but you will definitely be able to find without. 

kimchi close up

You can also make your own at home. There are tons of recipes on the internet that are super easy to follow made with ingredients you can find at your local market. Whenever I make kimchi I make a good batch and add it to a ton of things. 

Since kimchi is fermented it will last for a while and it boasts a good amount of probiotics. They are live bacteria and yeast that lives in your gut and keeps it healthy and functioning as it should. This in turns helps your overall health from weight management to digestive health, immune system, among many more. 

Now, let's talk noodles! I used soba noodle, these are thin noodles made from buckwheat flour. What this means is that this recipe is also gluten-free. Nowadays, some store soba noodles are made with a bit of wheat flour as well, so it never hurts to keep an eye on the ingredients. 

This kimchi noodle soup is a perfect lunch and dinner option that will keep your belly full for a while. Be ready for the explosion of flavour you are about to experience and make sure you enjoy this soup while it is warm and steamy!

Kimchi Noodle Soup bowls

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy


  • 1 inch fresh ginger (minced)
  • 1 cup frozen spinach (unthaw)
  • 1 cup kimchi (thinly sliced)
  • 2 tbsps miso paste
  • ¼ cup nutritional yeast
  • 1 tablespoon olive oil
  • 2 medium scallion (thinly sliced)
  • 4 pieces shiitake mushrooms (sliced)
  • 6 oz soba noodles
  • 3 cups vegetable broth
  • 2 tsps yellow curry paste


  1. Cook the soba noodles according to the package instructions al dente for 2-4 minutes, immediately after cooking wash in cold/ice water and set aside.
  2. Heat up the oil in a pot and add the curry paste and ginger an stir fry until fragrant for about 3-5 minutes.
  3. Add the sliced scallion, keep some for garnish and stir fry with the spinach for about 1 minute.
  4. Add the rest of the soup ingredients, except the noodles and heat everything up properly.
  5. Add the cooked soba noodles to the soup just before serving, to avoid that they are getting soggy.
  6. Sprinkle with scallions, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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