Vegan Kimchi Soup is a flavor-loaded, spicy, and comforting Korean dish that’s loaded with tangy kimchi, soft tofu, and savory broth. This plant-based version is just as satisfying as the traditional one, but with simple, wholesome ingredients that everyone can enjoy. Don’t forget a side of rice and you’ll be set!
Table of contents
What is Kimchi Soup / Kimchi Jjigae (김치찌개)
Kimchi Jjigae (김치찌개) is a traditional Korean soup made from fermented kimchi. Kimchi…is the star of the show!
It’s a deeply flavorful and hearty dish, with a spicy, tangy, and savory taste and while many versions have pork, meat, or seafood, this version has a plant-based twist.
This soup is commonly enjoyed in Korean households and is always a perfect go to for utilizing kimchi, especially over time, when it has an extra rich flavor.
Characteristics
- Kimchi: The base ingredient, usually napa cabbage kimchi, gives the soup its signature tangy, spicy flavor.
- Broth: Made with water or broth, often enhanced with ingredients like soy sauce, gochujang (Korean chili paste), and gochugaru (Korean chili flakes).
- Tofu and Vegetables: Commonly includes tofu, mushrooms, onions, and leafy vegetables like napa cabbage.
- Seasonings: Garlic, sesame oil, and sometimes sugar are used to balance the flavors.
Flavor Profile
- Spicy: Kimchi
- Tangy: Kimchi juice
- Savory: Plant Based broth and seasonings
Ingredients
- 1 cup vegan kimchi with the kimchi juice (Check the label to ensure it’s free from fish sauce) – separate the juice from the kimchi
- 1 block soft tofu, drained and sliced
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup napa cabbage – chopped
- 4 cups vegetable broth
- 1 teaspoon gochugaru (optional, for extra heat)
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 2 green onions, sliced (for garnish)
- enoki mushrooms (for garnish)
Equipment
- Korean Clay Pot or a Soup Pot
Instructions
- Prepare the ingredients: Slice the kimchi into smaller pieces and separate from the kimchi juice. Drain and press the tofu to remove excess water. Once it’s ready, slice the tofu and set aside.
- Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced onion, cooking until the onion becomes soft and translucent.
- Add kimchi and cabbage: Stir in the vegan kimchi. Sauté for another 3-4 minutes, allowing the vegetables to soften and absorb the flavors.
- Create the broth: Pour in the vegetable broth, kimchi juice, then add the gochugaru (if using), soy sauce, and sugar. Stir well to combine all the ingredients and bring the soup to a simmer.
- Simmer: Reduce the heat and let it simmer for about 10-15 minutes. This allows the flavors to come together.
- Adjust seasoning: Taste the soup and adjust with salt and pepper to taste.
- Add the tofu: Top the simmering soup with the soft tofu slices and simmer for 3 more minutes till the tofu is completely heated through.
- Serve: Garnish the vegan kimchi soup with scallions and enoki mushrooms. Serve with a side of rice and enjoy!
Notes
- Be sure to separate the kimchi from the juice so the leaves can be sauteéd before adding liquids to the soup recipe.
- If you like your soup extra spicy, feel free to add more gochugaru!
- This dish can be made ahead of time; the flavors will only get better the longer it sits.
Add-Ins and Variations
- Vegetables: Feel free to add a variety of seasonal vegetables such as mushrooms (shiitake or button), carrots, zucchini, or spinach for added nutrition and flavor.
- Proteins: Incorporate additional protein sources like tempeh or seitan for a heartier soup.
- Noodles: Add cooked rice noodles, ramen, or udon noodles to make it a more filling meal.
- Spices: Experiment with spices such as turmeric or ginger for extra health benefits and flavor.
- Garnishes: Top with sesame seeds, fresh herbs like cilantro or basil, or a drizzle of chili oil if you love extra spice in every way.
- Broth Variations: Use a mushroom broth for an earthy flavor or even a miso broth for an umami boost.
These variations allow you to customize the vegan kimchi soup to your taste while keeping it delicious and satisfying!
This vegan kimchi soup is a crowd-pleaser that combines the bold flavors of Korea with a plant-based twist. Presentation in a hot pot (Korean clay pot) gives even more elevation to an otherwise simple recipe. Be assured that if you love spicy and tangy, then vegan Kimchi soup is one to try…I love it as much as spicy silken tofu soup! I sometimes struggle to decide which one.
Vegan Kimchi Soup – Kimchi Jjigae (김치찌개)
Vegan Kimchi Soup is an easy flavor-loaded, spicy, and comforting Korean dish that’s loaded with tangy kimchi, soft tofu, and savory broth.
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Servings: servings
Calories: 290kcal
Equipment
Ingredients
- 1 cup vegan kimchi with the kimchi juice Check the label to ensure it’s free from fish sauce – separate the juice from the kimchi
- 1 block soft tofu drained and sliced
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 small onion thinly sliced
- 1 cup napa cabbage – chopped
- 4 cups vegetable broth
- 1 teaspoon gochugaru optional, for extra heat
- ½ teaspoon sugar
- ½ teaspoon soy sauce
- 2 green onions sliced (for garnish)
- enoki mushrooms for garnish
- salt and pepper to taste
Instructions
- Prepare the ingredients: Slice the kimchi into smaller pieces and separate from the kimchi juice. Drain and press the tofu to remove excess water. Once it’s ready, slice the tofu and set aside.1 cup vegan kimchi with the kimchi juice
- Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced onion, cooking until the onion becomes soft and translucent.1 tablespoon sesame oil, 2 cloves garlic, 1 small onion
- Add kimchi and cabbage: Stir in the vegan kimchi. Sauté for another 3-4 minutes, allowing the vegetables to soften and absorb the flavors.1 cup napa cabbage – chopped
- Create the broth: Pour in the vegetable broth, kimchi juice, then add the gochugaru (if using), soy sauce, and sugar. Stir well to combine all the ingredients and bring the soup to a simmer.4 cups vegetable broth, 1 teaspoon gochugaru, ½ teaspoon sugar, ½ teaspoon soy sauce
- Simmer: Reduce the heat and let it simmer for about 10-15 minutes. This allows the flavors to come together.
- Adjust seasoning: Taste the soup and adjust with salt and pepper to taste.salt and pepper
- Add the tofu: Top the simmering soup with the soft tofu slices and simmer for 3 more minutes till the tofu is completely heated through.1 block soft tofu
- Serve: Garnish the vegan kimchi soup with scallions and enoki mushrooms. Serve with a side of rice and enjoy!2 green onions, enoki mushrooms
Notes
- For a flavor burst you can add vegan bouillon, miso paste, or chili oil.
- Be sure to separate the kimchi from the kimchi juice when prepping the ingredients.
- Serve piping hot.
Nutrition
Nutrition Facts
Vegan Kimchi Soup – Kimchi Jjigae (김치찌개)
Amount per Serving
Calories
290
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
5
g
Sodium
1993
mg
87
%
Potassium
148
mg
4
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
19
g
38
%
Vitamin A
1419
IU
28
%
Vitamin C
7
mg
8
%
Calcium
278
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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