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Kimchi-Miso Noodle Soup

Miso and our Weekend Kimchi form a power couple in this quick and nutritious recipe!

On days when work gets busy and I don't have much energy to cook, noodles are my go-to because they are much faster to prepare compared to rice. I dress up the recipe with miso and our Weekend Kimchi to make it make a flavorful and nutritious, and add some dumplings. I often use frozen dumplings, but fresh ones would of course work well, too.  

Cooking time: 30 min

Makes 1 portion


  • Vegetables of your choice (e.g., mushrooms, cabbage, bokchoy etc.)
  • 1 clove garlic, chopped
  • 1/4 green onion, sliced
  • 500ml vegetable broth
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 5 dumplings, frozen 
  • 1 portion noodles of choice (e.g., udon, glass noodles, etc.)
  • 120g kimchi (Doctor Kimchi - Weekend Kimchi)
  • 1 tbsp sesame oil
  • 1 tsp gochujang (Korean chili paste) (optional)
  • Pinch of Salt
  • Sesame seeds
  • Cooking oil


  1. On low-medium heat, heat up oil in a pot and cook garlic, green onion and kimchi for 3 minutes. 

  2. Add vegetable broth, miso paste, gochujang and soy sauce. Add vegetables of choice, frozen dumplings and uncooked noodles. Bring to a boil and cook until the noodles are chewy and dumplings are thoroughly cooked (about 6 minutes).

  3. Add sesame oil and salt to taste. Garnish with green onion and sesame seeds before serving immediately.


Recipe adapted from

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