Here’s a warm, soulful bowl of kimchi and dumpling noodle soup that starts with a deeply savory broth. This one pot vegan version is my go to when I need something fast and filling on a chilly night. The broth gets its rich, tangy depth from well fermented homemade vegan kimchi. Mine had been aging for over three weeks, which is when the flavor really hits its umami packed stride. If you want that same punch, I highly recommend making your own homemade vegan kimchi. It makes all the difference.
We’ll build the broth with a handful of pantry friendly ingredients. A quick sauté in sesame oil wakes up the minced garlic and kimchi, then we pour in the liquid and seasonings. Dried shiitake mushrooms add a woodsy note, while miso paste and gochujang bring the savory, gently spicy backbone. Here’s everything that goes into it:
Sesame oil for that nutty aroma
3/4 cup vegan kimchi (the older and more sour, the better)
3 1/2 cups vegetable broth or water
Minced garlic
Dried shiitake mushrooms (or fresh mushrooms)
Soy sauce
Miso paste for savory depth
Gochujang for a gentle, warming heat
Salt to taste
The dumplings are what turn this soup into a full meal. I use homemade frozen dumplings stuffed with tofu and veggies, but you can reach for store bought Korean mandu (pork, beef, or tofu) or your favorite vegan potstickers. To keep them tender and not mushy, add the dumplings only during the last minute or two of simmering. They need just enough time to heat through and float to the surface. If you like a little extra texture, steam or pan fry them first, then drop them into the hot broth right before serving.
Quick tip: Simmer the kimchi in the broth for a few minutes before adding the dumplings. This releases all that fermented, spicy goodness into the liquid and makes every slurp count.
This recipe is wonderfully flexible. For a non vegan version, you can use a rich anchovy kelp stock or chicken broth instead of vegetable liquid. A drizzle of chili oil or toasted sesame oil at the end brightens everything up. I love garnishing with a shower of sliced green onions, toasted sesame seeds, and a few strips of nori for that authentic Korean comfort food feel.
Noodles are the coziest part of this bowl, and choosing the right type makes all the difference. I usually grab a pack of Koka instant ramen noodles (just the noodles, no sauce packet) because they cook in minutes and have that perfectly chewy bite. A 5 pack is affordable and keeps my pantry ready for any cold weather soup emergency.
If you’re avoiding wheat or need a gluten free option, brown rice ramen noodles are a fantastic swap. They hold their shape well and have a slightly nutty flavor that plays nicely with the spicy kimchi broth. The key rule with any noodle is to cook them separately. Boil them in a different pot until just al dente, drain, and add them to your bowl right before ladling the hot broth over top. This keeps the broth clear and prevents the noodles from turning into a soggy mess.
Noodle Type
Texture
Gluten Free?
Best For
Instant ramen (wheat)
Chewy and soft
No
Quick weeknight dinner
Udon
Thick and bouncy
No
Hearty, satisfying bowls
Brown rice ramen
Firm with nutty taste
Yes
Gluten free alternative
Soba (buckwheat)
Earthy and tender
Check label
Lighter, warm weather soups
This recipe makes one really generous serving, but it doubles effortlessly when you’re cooking for a crowd or want leftovers. I like to serve it with a side of kimchi pancakes, the crispy edges contrasting wonderfully with the steamy soup. If you’re a fan of noodle bowls, you might also enjoy my kimchi noodle stir fry (vegan) for another easy weeknight win.
For a richer, more substantial meal, tuck a soft boiled egg on top or add slices of pan seared tofu or pork belly. And if you have any leftover soup base, store it in the fridge for 3 to 4 days. Just remember to keep the noodles in a separate container so they don’t soak up all that delicious broth overnight.
If you’re curious to explore more traditional takes on this comforting dish, Maangchi’s easy kimchi dumpling soup recipe is a wonderful place to start, and My Korean Kitchen offers another lovely version with detailed steps.
Frequently Asked Questions
What is kimchi and dumpling noodle soup?
It is a Korean inspired comfort soup made with a spicy, tangy kimchi broth, chewy noodles, and filled dumplings. It is often prepared as a one pot meal and can be customized with vegetables, tofu, or protein of choice.
How do you make kimchi dumpling noodle soup from scratch?
Sauté aged kimchi with garlic and sesame oil, add broth or water, bring to a boil, then add noodles and dumplings. Simmer until the dumplings are cooked through and the noodles are tender. Garnish with green onions and sesame seeds.
Can I use frozen dumplings in kimchi noodle soup?
Yes, frozen dumplings work well. Add them directly to the simmering broth without thawing, and cook until they float and are heated through, about 5 to 7 minutes.
What type of noodles work best for kimchi dumpling soup?
Chewy noodles like udon, ramen, or thick wheat noodles hold up best. Rice noodles or soba can also be used for a lighter texture, but adjust cooking time accordingly.
Is kimchi and dumpling noodle soup vegan?
It can be vegan if you use vegetable broth, vegan kimchi, and plant based dumplings. Many store bought dumplings contain meat or shrimp, so check labels or use frozen vegan dumplings.
How do you keep dumplings from getting soggy in the soup?
Cook dumplings separately or add them to the soup only during the last few minutes of cooking. Avoid overcooking, and serve immediately so they stay plump and firm.
🍜 A warm, soulful bowl of spicy kimchi broth with chewy noodles and tender dumplings for the coziest comfort meal.
🥬 This quick one-pot vegan soup uses aged kimchi for deep umami flavor — ready in minutes on a chilly night.
Total Time:25 minutes
Yield:1 generous serving 1x
Ingredients
Scale
Sesame oil
3/4 cup vegan kimchi (aged and sour preferred)
3 1/2 cups vegetable broth or water
3 cloves garlic, minced
3–4 dried shiitake mushrooms (or fresh mushrooms)
1 tablespoon soy sauce
1 tablespoon miso paste
1 teaspoon gochujang
Salt to taste
6–8 frozen dumplings (Korean mandu or vegan potstickers)
1 serving noodles (instant ramen, udon, or brown rice ramen)
Sliced green onions, for garnish
Toasted sesame seeds, for garnish
Nori strips, for garnish (optional)
Instructions
1-Sauté aromatics: Heat sesame oil and sauté garlic and kimchi until fragrant, 1-2 minutes.
2-Build the broth: Add broth, soy sauce, miso, gochujang, and dried shiitake mushrooms.
3-Simmer the broth: Bring to a boil, then simmer a few minutes to infuse flavors.
4-Cook the noodles separately: Boil noodles until al dente, drain, and set aside.
5-Add the dumplings: Drop frozen dumplings into simmering broth until they float, 1-2 minutes.
6-Assemble the bowl: Place noodles in a bowl, ladle broth and dumplings over top.
7-Garnish and serve: Top with green onions, sesame seeds, nori, and serve immediately.
Last Step:
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Notes
💡 Use well-fermented, aged kimchi for deeper umami flavor — the older and more sour, the better.
💡 Cook noodles separately and add them just before serving to keep the broth clear and prevent soggy noodles.
💡 For extra texture, steam or pan-fry the dumplings first, then drop them into the hot broth right before serving.
