Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Healthy and hearty, this kimchi noodle soup is a dream come true. We are making a super easy dish packed with veggies, flavour, nutrients and a whole lot of noodles. And who doesn't love noodles?
I love soups year-round and lately, soups with an Asian touch are my absolute favourite. For this one, I used a few of my favourite ingredients from different Asian cuisines, as well. The mix came out to be super tasty, filling, and hearty.
Also, we are getting about 30g of protein per serving in just 514 calories! This is really good if you are after some vegan gains, or simply you're after a filling meal that's both nourishing and delicious. The recipe has everything from leafy greens, to a good portion of carbs, veggies, spices, healthy fats; everything you need in the same bowl!
One of the many reasons I love this kimchi noodle soup is because of the kimchi. Not only it's a really easy way to add a ton of flavour to your dishes but it's also incredibly healthy. The best thing is that it is now available at most supermarkets.
If you go to the store you might find a few different types of kimchi. They are all made with fermented veggies but some have radish as the main ingredient, others cucumber, cabbage, etc. But they are all equally flavourful and good for your belly.
The one we are using today is made from cabbage and is fermented with garlic, ginger, scallions, sesame seeds, Korean red chilli pepper flakes, and some other spices. Just make sure, if you are buying kimchi at the store you double-check the ingredients. Not all are vegan, some are made with fish sauce but you will definitely be able to find without.
You can also make your own at home. There are tons of recipes on the internet that are super easy to follow made with ingredients you can find at your local market. Whenever I make kimchi I make a good batch and add it to a ton of things.
Since kimchi is fermented it will last for a while and it boasts a good amount of probiotics. They are live bacteria and yeast that lives in your gut and keeps it healthy and functioning as it should. This in turns helps your overall health from weight management to digestive health, immune system, among many more.
Now, let's talk noodles! I used soba noodle, these are thin noodles made from buckwheat flour. What this means is that this recipe is also gluten-free. Nowadays, some store soba noodles are made with a bit of wheat flour as well, so it never hurts to keep an eye on the ingredients.
This kimchi noodle soup is a perfect lunch and dinner option that will keep your belly full for a while. Be ready for the explosion of flavour you are about to experience and make sure you enjoy this soup while it is warm and steamy!
|Amount Per Serving|
|Calories 514||From Fat 146|
|% Daily Value*|
|Total Fat 16g||24.9%|
|Saturated Fat 1g||7.2%|
|Trans Fat 0g|
|Total Carbohydrate 92g||30.5%|
|Dietry Fiber 12g||47.4%|
|Vitamin A 10169.72IU||203.4%|
|Vitamin B-12 9.75µg||162.6%|
|Vitamin B-6 12.68mg||634.2%|
|Vitamin C 8.6mg||14.3%|
|Vitamin D 6.84IU||1.7%|
|Vitamin D2 0.15µg|
|Vitamin D3 0µg|
|Vitamin E 3.91mg||13%|
|Vitamin K1 367.27µg||459.1%|
|Folic Acid 0µg|
|Pantothenic acid 3.01mg||30.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.