This Kimchi Noodle Soup with Dumplings is the ultimate bowl of comfort for spice lovers. It combines the fiery tang of fermented kimchi, slurp-worthy noodles, and tender dumplings in a rich, savory broth that warms you from the inside out. Whether you’re under the weather or just craving something cozy and bold, this Korean-inspired dish is a one-pot wonder you’ll want to make on repeat.
Ready in under 30 minutes, this easy meal is perfect for a quick weeknight dinner or a cozy weekend lunch — no takeout required.
🧾 Ingredients (U.S. Standard Measurements)
- 1 tablespoon sesame oil (or neutral oil)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1½ cups water
- 6–8 frozen dumplings (pork, chicken, or vegetable)
- 2 servings ramen noodles or rice noodles
- 2 green onions, sliced
- 1 soft-boiled or poached egg (optional)
- Sesame seeds and more green onions for garnish
- Optional toppings: nori strips, chili oil, toasted garlic, or bok choy
👩🍳 Instructions
1. Build the flavor base:
- Heat sesame oil in a medium soup pot over medium heat.
- Add garlic and ginger and sauté for about 30 seconds until fragrant.
- Stir in chopped kimchi and cook for 2–3 minutes to bring out its aroma.
2. Make the broth:
- Stir in gochujang, soy sauce, and kimchi juice.
- Pour in broth and water, then bring to a boil.
- Add frozen dumplings and reduce to a simmer. Cook for 6–8 minutes or until dumplings are tender and cooked through.
3. Add noodles:
- Add ramen or rice noodles directly to the simmering broth. Cook according to package instructions (usually 3–5 minutes), stirring occasionally.
4. Finish and serve:
- Taste and adjust seasoning — more soy sauce for salt, more gochujang for heat.
- Ladle into bowls and top with sliced green onions, a soft-boiled egg (if using), and garnish with sesame seeds or chili oil.
🔍 Nutrition Info (approximate per serving, serves 2)
- Calories: 470
- Protein: 20g
- Carbs: 50g
- Fat: 22g
- Fiber: 4g
- Sodium: 900mg
- Sugar: 5g
A spicy, probiotic-rich meal that’s comforting and gut-friendly!
💡 Tips and Tricks
- No gochujang? Use sriracha or red chili flakes, though the flavor will vary.
- More veggies? Add mushrooms, spinach, or napa cabbage to the broth.
- Don’t overcook dumplings – they should be tender but still hold their shape.
- Egg upgrade: Soft-boiled eggs can be made in advance and stored in the fridge.
- Make it vegan: Use veggie broth, vegetable dumplings, and skip the egg.
✨ My Personal Touch
I like to finish this soup with a drizzle of Korean chili oil and a sprinkle of crushed roasted seaweed — it adds umami, heat, and that street-food flair. You can also bulk it up with extra protein like tofu or a few shrimp if you’re feeling fancy. It’s the kind of dish that impresses without the stress.
This soup feels like a warm hug from a Korean grandma — spicy, soothing, and filled with flavor.
