Super flavorful instant kimchi noodle soup is rich and fragrant - this ten minute recipe is a big bowl of comfort to blanket you in warm nourishment. Lift noodles!
recipe originally published February 9, 2018
Instant Kimchi Noodle Soup
My craving for kimchi has been constant lately - and I have been eating it every day. At least once a day. My other near constant craving for noodles was strong a few weeks ago, and this soup did it up right. Ten minute recipes during a busy week? This instant soup is exactly that!
That noodle craving didn't really go away, and I made a second batch of this soup almost immediately after we finished the first, because we both loved it so much!
(Yes! Jason is the other part of the we - he ate and enjoyed kimchi! Success!)
A warm fragrant bowl of my favorite things: tofu cubes, shiitake mushrooms, wakame and kimchi and noodles, oh my!
Rich warm mushroom broth for all of this to bob around in...
This Instant Kimchi Noodle Soup is my other favorite recipe from Real Food, Really Fast - the book I recently reviewed from Hannah Kaminsky.
(If you missed it - see her Rich Black Forest Skillet Crisp recipe here. Incredibly tasty.)
Make Your Own Easy Kimchi
My mom makes her own kimchi and sauerkraut all the time. I really should, since I eat it every dang day. I have made rejuvelac before, and cultured cheeses quite often. Years ago I successfully kept a sourdough starter for quite a while.
...and Dad, Jason and I used to make beer and wine. A lot. I miss our Science Sundays.
Those things aside, though - I typically leave most other fermenting to the experts. Like my mom. She makes great kimchi.
Kimchi is traditionally fermented over the course of several days, if not weeks, but you can whip up a satisfying quick-fix imitation with a bit of ingenuity and a few basic kitchen staples.
- Roughly chop a head of Napa cabbage and plunge it into boiling water for 5–6 minutes, until tender, then quickly rinse under cold water.
- Toss it into a large bowl with:
- 2 tablespoons chile paste or sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 3 or 4 chopped scallions
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Mix it all aggressively with your hands to further break down and soften the cabbage.
- Feel free to add in extra vegetables like sliced radishes, carrots, or cucumbers.
- Since this is not an actual pickle, it will only keep in the fridge for 1–2 weeks in an airtight container.
Like many penniless, voracious college students, instant ramen saw me through many late night study sessions back in the day. When the fridge was empty and the pantry otherwise bare, I could always count on a packet or two of freeze-dried noodles to see me through the lean times.
They still hold a special place in my heart—the mere thought of those chewy wheat strands swimming in a salty sea of vegetable broth sends my head spinning with hunger—but I’d like to think that my palate has evolved quite a bit since then.
Now my approach is a good deal spicier, fresher, and undoubtedly healthier. No longer shackled to those quick-cooking fried noodle bricks, I’ve found that buckwheat soba takes only a minute or two longer to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl.
seriously - super flavorful.
This Instant Kimchi Noodle Soup recipe is reprinted from Real Food, Really Fast copyright © 2018 by Hannah Kaminsky. Recipe shared with permission from Hannah Kaminsky and Skyhorse Publishing.
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Super Flavorful Instant Kimchi Noodle Soup
Super Flavorful Instant Kimchi Noodle Soup - rich and fragrant, this is a big bowl of comfort to blanket you in warm nourishment. Lift noodles!
- 4 ounces dry soba noodles (gluten free buckwheat ramen)
- 2 cups drained vegan kimchi,* plus ½ cup brine
- 4 scallions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon instant wakame flakes
- ½ cup sliced crimini or button mushrooms
- 1 small zucchini, halved and thinly sliced
- ¾ pound firm tofu, diced
- 6 cups mushroom or vegetable broth
- Bring a large saucepan of water to a boil over high heat. Add the soba noodles and cook until just tender, about 3–4 minutes. Drain and immediately rinse with cold water to prevent them from getting mushy. Set aside.
- Meanwhile, pile the kimchi, all the vegetables, soy sauce, instant wakame flakes, and tofu into a large pot along with the broth. Cover and set over high heat on the stove. Bring to a boil, reduce heat to keep the liquid at a lively simmer, and cook just until the vegetables are tender and the tofu has absorbed the flavorful stock.
- Divide the noodles evenly between 4 or 6 bowls, depending on how many mouths you have to feed (or how hungry you are.) Ladle the soup on top and serve right away. The soup itself can be made in advance and kept in the fridge for up to three days as long as the noodles are kept separate. Buckwheat isn’t as resilient as plain wheat and will quickly become gummy as it sits in the broth.
*Make Your Own Easy Kimchi
- Kimchi is traditionally fermented over the course of several days, if not weeks, but you can whip up a satisfying quick-fix imitation with a bit of ingenuity and a few basic kitchen staples.
- Roughly chop a head of Napa cabbage and plunge it into boiling water for 5–6 minutes, until tender, then quickly rinse under cold water. Toss it into a large bowl with 2 tablespoons chile paste or sriracha, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 or 4 chopped scallions, and 1 teaspoon each garlic powder and ginger powder.
- Mix it all aggressively with your hands to further break down and soften the cabbage. Feel free to add in extra vegetables like sliced radishes, carrots, or cucumbers to liven up the mix, too. Since this is not an actual pickle, it will only keep in the fridge for 1–2 weeks in an airtight container.
dairy, egg, oil, and gluten free, vegan
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Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 77mgCarbohydrates: 17gFiber: 6gSugar: 5gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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I have been making my own vegan kimchi for a year now and it’s surprisingly easy! I do just a 3-4 day ferment at room temp so there’s not a long waiting time.
This is going to be dinner tomorrow! Perfect for our chilly spring weather
There's a lot of flavor in that bowl! It looks delicious.
Kimchi is not my thing, but I love ramen. The buckwheat noodles look great.
K. C. (@gfreefoodie) says
This would satisfy my craving for ramen! I make my own kimchi from time to time, too.
Madison Haycock says
This looks so good! I haven't had a soup like this in so long, but after reading this now I'm craving it!
Kaila (The Wanderlust Celiac) says
I've never had buckwheat soba noodles, but I'm going to be on the lookout for them now! I love meals that are quick to make, and this one looks so flavorful.
Alisa Fleming says
I saw that ramen and have been wanting to try it. Ramen is total childhood comfort food for me, it always looks so good.
Erica D. says
I love making my own noodle soups! I'd love to find this brand and try it out, right now I'm only doing rice ramen.
I just started to eat buckwheat so I need a soba noodle recipe! This sounds perfect for a cold and grey afternoon!
Can I just carry you around in my pocket next time I host a book event? You sell this thing better than I do! Seriously, if I didn't already have a case of twenty right now, I'd be tempted to run out for a new copy. 😉
Thank you so much for such a mouth-watering, enticing review!