This quick and easy kimchi noodle soup can be made with just a few ingredients, It’s spicy, tasty, and delicious from Korean cuisine.

Kimchi Noodle Soup Recipe

Kimchi Noodle Soup Recipe

Vegan Kimchi Noodle Soup are healthy and tasty, very quick to make and one of my favourite foods to eat. Kimchi is a Korean cuisine that is spicy and full of flavour and made with fresh vegetables.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Lunch, Main Course
Cuisine Korean
Servings 3
Calories 425 kcal


  • Knife
  • Knife
  • Spatula or stirring spoon
  • Spatula or stirring spoon
  • Medium stock pot


  • 1 tbsp Coconut or sesame oil
  • 1 Red onion peeled, sliced
  • 4 Cloves garlic peeled, thinly sliced
  • 1 inch Ginger root peeled, thinly sliced
  • 4 Mushrooms thinly sliced
  • 1 Carrot grated or sliced
  • 200 grams Bean sprouts
  • 200 grams Vegan kimchi see notes
  • 2 tbsp Miso paste
  • 750 ml Vegetable broth see notes
  • 50 grams Pad thai rice noodles dry
  • 4-5 Ppring onions roughly chopped


  • Prep your veggies and get the equipment ready.
  • Heat the oil in a frying pan or wok. Add onion, garlic, ginger, carrot and mushrooms. Cook everything together on high heat for about 5-7 minutes and transfer into the stock pot.
  • Add bean sprouts, kimchi, miso paste and veggie broth. Bring to simmer and let everything cook together for about 15 minutes
  • Next, add the rice noodles and keep cooking until the noodles are soft.
  • Finally, add spring onions and serve your soup!


Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi.
Alternatively, you can make vegan kimchi at home.


Calories: 425kcal
Keyword Healthy, Kimchi, Noodle, Noodles, Soup, Tasty, Vegan
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