Kimchi Noodle Soup

Name: Kimchi Noodle Soup
Cuisine: American
Ingredients: ½ bunch mustard greens; ½ cup dried shiitake mushrooms; 2 cups (16 ounces/473 ml) just-boiled water; 1½ cups (225 g) Quick Kimchi or store-bought kimchi, chopped finely; 1½ cups (225 g) Quick Kimchi or store-bought kimchi, chopped finely; 2 tablespoons minced fresh ginger; 4 cloves garlic, minced; 1 bunch scallions or ramps, sliced thin, green and white parts separated; 1 bunch scallions or ramps, sliced thin, green and white parts separated; 2 tablespoons grapeseed oil; 2 cups (4½ ounces) shimeji (beech) mushrooms, bottoms trimmed; 2 packages (3 ounces each) ramen noodles or other noodle as desired, such as rice or udon; 1 block silken tofu, sliced into 2-inch (5-cm) by ½-inch (12-mm) strips; 2 packages (3 ounces each) ramen noodles or other noodle as desired, such as rice or udon; 2 packages (3 ounces each) ramen noodles or other noodle as desired, such as rice or udon; 2 teaspoons salt; 2 tablespoons toasted sesame oil; 6 cups (1.5 l) Vegetable Stock, Asian variation; 1 tablespoon sugar; 4 large eggs, soft- or hard-boiled, peeled and rinsed; 4 large eggs, soft- or hard-boiled, peeled and rinsed; Black sesame seeds, for garnish; 4 large eggs, soft- or hard-boiled, peeled and rinsed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Our veganized kimchi jjigae is a touch lighter and less fiery than the traditional version, but that doesn’t mean that it lacks in flavor. We also trade the traditional rice accompaniment for ramen noodles, which are wonderfully chewy and stand up to the funky kimchi flavors with ease. This soup is best in the dead of winter, when you need a little fire to warm you up. Enjoy through the early spring—it’s great with ramps!

Ingredients

Americas
United States
San Francisco
Soup
Vegetarian
Gluten-free
Spring
Winter
Summer
Autumn

Ingredients

Method