Kimchi Gochujang Noodle Soup with Crumbled Tofu (vegan)
This is one of my go-to weeknight obsessions - I eat it at least once a week! It’s a spicy, savoury, umami-packed Kimchi Gochujang Noodle Soup that comes together in under 25 minutes. Warming, nourishing, and just a little creamy, the tahini adds healthy fats to make the bowl even more satisfying.
It’s the kind of soup that feels cosy and comforting without being too heavy - perfect for busy weeknights when you want something quick, balanced, and delicious. Plus, it’s packed with plant-based protein from tofu and edamame, and loaded with plenty of vibrant veggies, making it a complete, nourishing meal in one bowl.
Why You'll Love This Vegan Kimchi Noodle Soup
Ready in under 25 minutes — ideal for busy weeknights.
High protein + high fibre from tofu, edamame, and plenty of veg.
Bold, spicy, tangy flavour thanks to gochujang and kimchi.
Creamy without cream — tahini adds richness while keeping it dairy-free.
Naturally vegan and gluten-free (just use GF soy sauce + GF gochujang).
Customisable — add mushrooms, swap the greens, or choose your favourite noodles.
Nutritious but still SO comforting — the perfect cosy bowl.
What You’ll Need To Make This Kimchi Noodle Soup
Tofu & Edamame: Plant-based protein that keeps you full and satisfied.
Kimchi & Gochujang: Fermented, spicy, umami-rich flavours that give the soup depth and warmth.
Tahini: Adds creaminess and healthy fats to make the soup more indulgent without being heavy.
Aromatics: Garlic, ginger, and spring onions bring brightness, fragrance, and a savoury backbone to the broth.
Veggies & Noodles: Cabbage, pak choi, carrots, and rice noodles make the dish wholesome, colourful, and texturally satisfying.
Tips For The Best Kimchi Noodle Soup
Balance the heat and acidity: Taste as you go — kimchi, gochujang, and lime juice all bring acidity and spice. Adjust gradually to suit your palate.
Don’t overcook the vegetables: Cabbage and pak choi should be just tender, giving the soup a light crunch and vibrant colour.
Tahini tip: Tahini may separate when added to the hot, acidic broth, but stirring it in with the cooked vegetables emulsifies it, creating a smooth, creamy texture without affecting the flavour balance.
Crisp the tofu: Crumbling and pan-frying the tofu gives it a golden, slightly crispy texture that contrasts nicely with the silky broth.
Prep ahead: Chop your vegetables and cook the tofu while the broth simmers for a quick, efficient meal.
Make Ahead & Storage Options
This soup is perfect for meal prep, but to keep everything tasting fresh and textured, here’s how to store it:
Soup & Vegetables: Store the broth, cabbage, pak choi, and other cooked vegetables in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened.
Tofu: Keep the pan-fried or baked tofu separate in its own container. This prevents it from becoming soggy. Reheat briefly in a non-stick pan or oven to restore crispiness before adding to the soup.
Noodles: Cooked noodles can be stored in a separate container in the fridge for 1–2 days. Rinse with cold water to prevent sticking and reheat in the broth just before serving.
Click the play button below to watch the full recipe reel, to see how I make it!
Kimchi Gochujang Noodle Soup (vegan)
This spicy, umami-packed noodle soup is one of my weeknight obsessions! It’s warming, nourishing, and slightly creamy thanks to tahini, which adds healthy fats to make the bowl even more satisfying. Packed with plant protein from tofu and edamame, it’s balanced, wholesome, and perfect for busy evenings.
Ingredients
- 200g firm tofu
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp gochujang
- 1 tbsp toasted sesame oil
- 2 spring onions, sliced (white parts)
- Thumb of ginger, grated
- 3 garlic cloves, minced
- 2 tbsp gochujang
- 1/2 cup kimchi, chopped (+ kimchi juice)
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tsp bouillon stock
- 3 cups water (+ more if needed)
- 2 loosely packed cups white cabbage, shredded
- 1 head pak choi, shredded
- Small squeeze lime juice
- 2 serves rice noodles
- 1/2 cup edamame, heated
- 1 small/medium carrot, julienned
- Green parts of spring onions, to garnish
- Sesame seeds, to garnish
Instructions
- Heat oil in a pot over medium heat. Cook spring onion, garlic & ginger for 1–2 minutes.
- Add kimchi + juice, gochujang, soy, & stock. Mix into a paste, then gradually add water.
- Simmer 5 minutes, then add cabbage and cook for 5 minutes. Add pak choi and cook 2 more minutes.
- Meanwhile, heat oil for tofu in a pan. Crumble tofu, cook 6–7 minutes until golden, then add soy & gochujang to coat.
- Heat edamame by steaming or boiling.
- Cook noodles according to packet instructions, then refresh with cold water.
- Turn off heat, add a splash of lime juice & extra soy if needed.
- Serve noodles in bowls, top with soup, tofu, edamame, carrot, green onion, and sesame seeds. Enjoy!
