Ingredients
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 1250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg