Kimchi Mushroom Noodle Soup is one of those dishes that always brings a smile to my face. I first discovered this delightful recipe when I was craving something warm and flavorful on a chilly day. The mix of spicy kimchi and earthy mushrooms in a savory broth makes Kimchi Mushroom Noodle Soup a perfect comfort food. It’s not just tasty, but also packed with healthy ingredients, making it an ideal choice for any season.
A Fusion of Flavors
What I love most about Kimchi Mushroom Noodle Soup is how the tangy kimchi and the rich, umami flavors of the mushrooms come together. The noodles soak up the broth, adding a satisfying texture that complements the kick of kimchi. It’s simple yet so flavorful—every spoonful feels like a warm hug. It’s amazing how such a few ingredients can create a dish that’s so full of life and character.
A Dish to Warm the Soul
Whenever I make Kimchi Mushroom Noodle Soup, it feels like I’m giving myself a cozy treat. The spicy kimchi adds the perfect amount of heat, while the mushrooms bring in that earthy, deep taste. The noodles in the soup make every bite filling and comforting. It’s not just about eating—it’s about enjoying the warmth and the blend of flavors that soothe both the body and soul.
Easy to Make and Delicious to Eat
The best part about Kimchi Mushroom Noodle Soup is how easy it is to prepare. With just a few ingredients, you can have a delicious meal ready in no time. Whether you’re cooking for one or sharing with friends, Kimchi Mushroom Noodle Soup is sure to impress. It’s a dish that can be enjoyed on any day, offering both comfort and satisfaction in every bowl.
Table of Contents
Chef’s Notes- Kimchi Mushroom Noodle Soup
- Searing the Mushrooms: When searing the portobello mushrooms, make sure the pan is preheated before adding the mushrooms. This ensures they sear properly and develop a rich umami flavor. Avoid overcrowding the mushrooms in the pot to achieve an even sear.
- Use Fresh Ingredients: Fresh garlic, ginger, and kimchi will really elevate the flavors in this dish. If possible, choose kimchi with less sugar for a more authentic taste.
- Adjust Spiciness: If you’re new to gochujang and gochugaru, start with a smaller amount and taste as you go. You can always add more for extra heat, but it’s harder to reduce spice once it’s too strong.
- Noodle Cooking: Keep an eye on the ramen noodles as they cook. Ramen noodles can overcook quickly, so add them towards the end of the cooking time to ensure they stay perfectly al dente.
- Enhance Broth Flavor: If you want a more intense broth, consider adding a splash of low-sodium vegetable broth or mushroom broth instead of water for added depth of flavor.
- Mushroom Texture: For a different texture, you can replace the portobello mushrooms with shiitake or cremini mushrooms. These will provide a slightly different but equally delicious taste.
- Optional Protein Boost: If you want to increase the protein content, add some firm tofu, edamame, or chickpeas when adding the noodles to the broth.
- Storing Leftovers: This soup can be stored in the fridge for up to 4 days. To reheat, add a little water to loosen the broth, as it can thicken during storage.
- Vegan Adaptations: To make the soup fully vegan, ensure your kimchi does not contain fish sauce or any animal-derived ingredients, as some traditional kimchi recipes may include them.
Kimchi Mushroom Noodle Soup
4
bowls30
minutes45
minutes350
kcal1
hour15
minutesDive into the vibrant flavors of this Healthy Kimchi Mushroom Noodle Soup! Bursting with savory portobello mushrooms, tangy kimchi, and perfectly cooked ramen noodles, this recipe is a hearty and customizable meal that’s both simple and nutritious. Perfect for a comforting weeknight dinner, it’s sure to become a favorite in your household. Expertly crafted to balance bold Korean spices with wholesome ingredients, this soup promises warmth and satisfaction in every bowl. Get ready to elevate your soup game with this delightful and easy-to-make masterpiece!
Ingredients
- Liquids
3 1/3 cups water
- Vegetables Aromatics
10 ounces portobello mushrooms sliced
1 medium white onion finely chopped
2 cloves garlic minced
1 teaspoon fresh ginger minced
1/4 cup thinly-sliced green onions for garnish
- Broth Seasonings
3 tablespoons olive oil divided
Salt and freshly ground black pepper to taste
1 1/3 cups cabbage kimchi
1 teaspoon gochujang Korean chili paste
1 teaspoon gochugaru Korean chili flakes
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
3 ounces uncooked ramen noodles
- Alternative Ingredients:
Portobello Mushrooms: Substitute with button mushrooms or firm tofu for a different texture.
Ramen Noodles: Use gluten-free noodles or rice noodles to accommodate gluten sensitivities.
Gochujang: Replace with a mixture of miso paste and chili flakes if gochujang is unavailable.
Soy Sauce: Use tamari or coconut aminos for a gluten-free alternative.
Kimchi: Substitute with sauerkraut for a similar tangy flavor.
Olive Oil: Any vegetable oil or avocado oil can be used in place of olive oil.
Directions
- Searing the Mushrooms: Begin by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Once hot, add the sliced portobello mushrooms in a single layer. Let them cook undisturbed for 2-3 minutes until they develop a golden-brown sear on one side. Flip the mushrooms and sear the other side for an additional 2-3 minutes. Remove the seared mushrooms from the pot and set them aside on a clean plate. This step enhances the depth of flavor in your soup.
- Sautéing the Aromatics: In the same pot, add the remaining 2 tablespoons of olive oil. Toss in the diced white onion and sauté for about 4 minutes, stirring occasionally, until the onions become translucent and aromatic. Next, add the minced garlic and fresh ginger, continuing to cook for another 2 minutes. This combination of aromatics builds the flavorful base for your soup.
- Building the Broth: Pour in the water, then add the cabbage kimchi, gochujang, gochugaru, and low-sodium soy sauce. Stir well to ensure all the ingredients are thoroughly combined. Return the seared portobello mushrooms to the pot, stirring them into the broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low to maintain a steady simmer. Cover the pot and let it cook for 30 minutes, allowing the flavors to meld and the mushrooms to soften.
- Finishing the Soup: After simmering, transfer the mushrooms to a cutting board and use two forks to shred them into bite-sized pieces. Return the shredded mushrooms to the pot. Add the uncooked ramen noodles, stirring them into the hot broth. Let the noodles cook for about 5 minutes or until they reach your desired tenderness. Finally, drizzle the toasted sesame oil over the soup and give it a gentle stir.
- Serving: Ladle the hot Kimchi Mushroom Noodle Soup into bowls, ensuring each serving has a generous amount of mushrooms and broth. Garnish with plenty of thinly-sliced green onions for a fresh and vibrant finish. Serve immediately and enjoy the comforting and bold flavors of this delightful soup.
Equipment
- chef’s knife
- cutting board
- stainless steel cookware set
- measuring cups and spoons
- Mixing bowls
- colander
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 8g
- Protein: 10g
- Vitamin A: 15IU
- Vitamin C: 35mg
- Calcium: 80mg
- Iron: 4mg
FAQ- Kimchi Mushroom Noodle Soup
Can I use different noodles for this recipe?
Yes! If you’re not a fan of ramen noodles, you can easily substitute them with any noodles you prefer, such as rice noodles, udon, or even gluten-free noodles. Just adjust the cooking time according to the noodle type.
What can I use if I can’t find gochujang or gochugaru?
If you don’t have gochujang, you can substitute it with a mix of miso paste and chili flakes for a similar spicy, umami flavor. For gochugaru, use crushed red pepper flakes as an alternative, adjusting the amount to your preferred spice level.
Can I make this dish ahead of time?
Yes, this soup tastes even better the next day as the flavors have time to meld. Store the soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of water to restore the broth’s consistency.
How do I make the soup less spicy?
To reduce the heat, cut back on the gochujang and gochugaru. You can also serve the soup with a dollop of plain yogurt or sour cream to help balance the spice.
Can I make this soup gluten-free?
Absolutely! Just use gluten-free noodles (such as rice noodles or gluten-free ramen) and ensure that your soy sauce is replaced with tamari or coconut aminos to keep it gluten-free.
