Print
vegan kimchi soup in a blue bowl on a blue table with spoon next to bowl

Vegan Kimchi Soup + Vegan Seafood Stock

This Vegan Kimchi Soup is so simple and easy to make yet has such a heavenly depth of flavor, you would think it’s been cooking for hours. Made with my homemade Vegan Seafood Stock, the flavor profile of this soup is just what you will need to keep you healthy those cold winter days.

Course Dinner, Lunch
Cuisine Korean
Keyword vegan kimchi soup
Servings 4 servings

Ingredients

Vegan Kimchi Soup

  • 1 tablespoon sesame oil
  • 1 teaspoon agave nectar
  • 2 ½ tablespoons gochujang Korean red pepper paste
  • 1 ½ tablespoons coconut aminos or soy sauce
  • 3 tablespoons water
  • 4 cups vegan seafood stock or store-bought vegetable stock
  • 1 14 ounce jar store-bought kimchi
  • 1 ½ cups mung bean sprouts

Homemade Vegan Seafood Stock (makes 6-7 cups of stock)

  • 1 tablespoon sesame oil
  • 1 package dried seaweed sometimes labeled Wakame
  • 1 medium yellow onion cut in half
  • 1 ½ tablespoons granulated garlic or garlic powder
  • 4 tablespoons mushroom seasoning
  • 3 pieces kombu
  • 8 dried shiitake mushrooms rinsed
  • ¼ cup coconut aminos or soy sauce
  • 10 cups water

Instructions

For the Vegan Seafood Stock:

  1. Place the dried seaweed in a large mixing bowl and add water. Let the seaweed soak for about 15 to 20 minutes, until it becomes soft. Drain the seaweed and set aside.
  2. Place a large pressure cooker or large pot on medium heat. Once hot, add the sesame oil and soaked seaweed.
  3. Stir and cook the seaweed for about 4-5 minutes. This step makes a difference in the taste of the stock, giving it a richer flavor, so don’t skip it.
  4. Add the rest of the ingredients to the pot. If using a stovetop pressure cooker, place the lid on and once up to pressure, reduce the heat to medium-low and cook for 45 minutes. Turn off the heat, release the pressure, and remove the lid. If using an electric pressure cooker, place it on low pressure and cook for 45 minutes. Release
  5. the pressure and remove the lid. If using a regular pot, place the lid on, bring the stock to a simmer, once at a simmer, reduce the heat to low and cook for about 1 ½ hours. Turn off heat when done.
  6. Once the stock is done, drain it immediately otherwise the seaweed will soak up all of the broth and nothing will be left. This has happened to me SO many times! I wait an hour or so to drain it and end up with 1 cup of stock.
  7. Now your stock is done.

For the Kimchi Soup:

  1. In a small bowl, mix the first 5 ingredients to make a sauce.
  2. Place a large pot on medium heat. Add the vegan seafood stock, or vegetable stock, and bring to a simmer. Add the kimchi, along with all of the kimchi juice, and gochujang sauce mixture. Stir, place a lid on the pot, reduce the heat to low and simmer for 10 minutes.
  3. Remove the lid, add the mung bean sprouts and cook until the sprouts are just wilted, about 2-3 minutes. Turn off the heat and serve.

Recipe Video

Recipe Notes

If you are not soy intolerant, try adding some soft tofu to this!

You can use 1 head of fresh garlic, cut in half, instead of granulated garlic when making the seafood stock. I just personally prefer the taste when using granulated garlic.