Kimchi and Dumpling Noodle Soup
This Kimchi and Dumpling Noodle Soup is SO EASY! A comforting bowl with bold kimchi flavors, tender dumplings, and hearty noodles in a savory broth.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or silicone spatula
- Grater
- Knife and cutting board
- Measuring cups and spoons
- Strainer (optional)
Ingredients
- 4 cups chicken broth
- 1 cup kimchi chopped
- 1 cup dumplings chicken or vegetable
- 200 g noodles udon, soba, or any noodle of choice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 tablespoon vegetable oil for sautéing
- salt and pepper to taste
Instructions
Build Kimchi and Dumpling Noodle Soup Step by Step
- Heat the vegetable oil in your pot over medium heat. Add the grated ginger and minced garlic, sautéing until fragrant—about 1 to 2 minutes.
- Pour in the 4 cups of chicken broth, then stir in the chopped kimchi. Allow the soup to simmer gently for 5 minutes so the flavors meld beautifully.
- Add the dumplings to the simmering broth. Cook according to package instructions or until they float and are cooked through—usually about 5 to 7 minutes.
- Add the noodles of your choice to the pot. Stir in the soy sauce and sesame oil, then let everything cook until the noodles are tender—usually 3 to 5 minutes.
- Turn off the heat and sprinkle the sliced green onions on top. Taste your soup and adjust salt and pepper as needed. Serve immediately.
Notes
- Use vegetable broth instead of chicken broth for a lighter base.
- Do not overcook the noodles; they should be tender but not mushy.
- Store soup in the refrigerator up to 3 days; add fresh noodles or dumplings when reheating.