Kimchi noodle soup

Kimchi noodle soup

Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 236 kcal
, Fat: 4 g
, Carbohydrate: 41 g
, Protein: 8 g

I've always been a fan of fermented foods such as sauerkraut, kimchi, kombucha and the like. So, when I came upon a recipe for kimchi soup, I knew that I had to give it a go. This soup offers the perfect balance of sweet, sour and umami flavours with a subtle spiciness that makes it a truly fascinating dish. As it's super quick to make, it's ideal as an evening meal during the week.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp sunflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 cm ginger, finely grated
100 g kimchi, approx. 1 dl kimchi juice retained
1 tbsp soy sauce
1 tsp chilli flakes
6 dl water
6 mixed mushrooms, halved if necessary
3 tbsp cane sugar
250 g silken tofu, cut into cubes
1 spring onion incl. green part, cut into rings

Rice noodles

125 g rice noodles
water, boiling
½ bunch coriander, torn into pieces
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How it's done

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Heat the oil in a pan. Briefly sauté the onion, garlic and ginger. Add the kimchi, kimchi juice, soy sauce and chilli flakes, simmer for approx. 2 mins. Pour in the water, bring to the boil, reduce the heat, simmer (uncovered) for approx. 10 mins. Add the mushrooms, simmer for approx. 5 mins. Stir in the sugar, add the tofu and spring onion, simmer for approx. 1 min.

Rice noodles

Pour the boiling water over the rice noodles, leave to soak for approx. 10 mins. Drain the rice noodles, serve with the soup. Garnish with the coriander.


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