22 Cozy Kimchi Soup Recipes to Warm You Up on Cold Days

Cold weather calls for something hot, tangy, and deeply comforting — enter kimchi soup recipes. Whether you're craving the classic spice of kimchi jjigae or a mellow, dairy-free bowl to soothe a sniffle, these kimchi soup recipes will warm you from the inside out. You'll find quick weeknight options, slow-cooker comforters, and vegan twists that still pack that bright, fermented punch.

I’ve included tools that help you get perfect results every time — like a Dutch oven for slow-simmered depth or an Instant Pot when you want dinner fast. Each recipe lists realistic ingredients and step-by-step instructions, plus serving and storage tips so you can save, reheat, and share. Pin your favorites and try one tonight — your kitchen will smell like a cozy Korean nook in no time.

1. Classic Kimchi Jjigae (kimchi soup recipe)

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This is the kimchi soup recipe most Korean families grew up with — spicy, savory, and built on aged kimchi. The broth is rich from pork and anchovy stock, while soft tofu and scallions add comfort. You’ll love the tangy heat and the way fermented notes cut through richness. I often make it in a Dutch oven so the flavors meld slowly.

Ingredients

• 4 cups ripe kimchi, roughly chopped
• 8 oz pork belly or shoulder, thinly sliced
• 6 cups anchovy or low-sodium chicken stock
• 1 cup kimchi juice
• 1 block (14 oz) soft tofu, cubed
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 green onions, sliced
• 2 cloves garlic, minced

Instructions

1. Heat the Dutch oven over medium-high. Add sesame oil and brown pork 3–4 minutes.
2. Add garlic and gochugaru; stir until fragrant, 30 seconds.
3. Add kimchi and cook 5 minutes to release juices.
4. Pour in stock and kimchi juice; bring to a simmer.
5. Reduce heat and simmer 20 minutes until flavors meld and pork is tender.
6. Add tofu and soy sauce; simmer 5 more minutes.
7. Taste and adjust salt or soy sauce. Look for a bright, tangy broth.
8. Garnish with sliced green onions and serve hot.

How to Serve It

Serve in deep bowls with steamed rice and kimchi on the side. Garnish with extra scallions and a drizzle of sesame oil. Store leftovers in airtight containers for up to 4 days; reheat gently on the stovetop. For a one-pot family meal, ladle over rice and sprinkle toasted sesame seeds.

2. Quick Kimchi Soup with Tofu (kimchi soup recipe)

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When you want kimchi soup fast, this one is for you. Ready in under 25 minutes, it balances spicy kimchi with silky tofu. The flavor is bright rather than heavy, so it’s great for a quick lunch or light dinner. I use an instant pot on saute for speed, but a saucepan works fine.

Ingredients

• 2 cups kimchi, chopped
• 4 cups vegetable or chicken broth
• 1 cup kimchi brine
• 1 block (14 oz) medium tofu, cubed
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, chopped
• 1 tsp sesame oil
• 1 tbsp vegetable oil

Instructions

1. Set Instant Pot to sauté (or use medium saucepan). Heat oil.
2. Add kimchi and sauté 3–4 minutes until edges caramelize slightly.
3. Stir in gochujang and cook 30 seconds.
4. Add broth, kimchi brine, soy sauce, and sugar. Bring to boil.
5. Reduce to simmer and cook 8 minutes.
6. Gently stir in tofu and simmer 2–3 minutes to heat through.
7. Finish with sesame oil and green onions.
8. Serve immediately; check for tang and adjust with a splash of kimchi brine.

How to Serve It

Ladle over steamed rice or add a cooked egg on top. Store in glass meal prep containers for up to 4 days. Reheat on the stove over low heat to avoid breaking the tofu. This soup pairs well with pickled veggies and a cold barley tea.

3. Pork-and-Mushroom Kimchi Hotpot

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This hotpot version highlights meaty pork and earthy mushrooms for a filling bowl that’s great for sharing. It’s savory and slightly tangy, with tender mushrooms soaking up the broth. A large cast iron skillet or wide pot is ideal for even heat distribution.

Ingredients

• 8 oz pork shoulder, thinly sliced
• 3 cups kimchi, chopped
• 4 cups beef or chicken stock
• 1 cup sliced shiitake mushrooms
• 1 cup napa cabbage, chopped
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 green onions, sliced

Instructions

1. Heat cast iron skillet over medium. Add sesame oil and pork; brown 3 minutes.
2. Add garlic and gochugaru; stir 30 seconds.
3. Add kimchi, mushrooms, and cabbage; sauté 4 minutes.
4. Pour in stock and soy sauce; bring to boil.
5. Reduce heat and simmer 15 minutes until pork is tender.
6. Taste and adjust seasoning.
7. Garnish with green onions and serve family-style.

How to Serve It

Serve straight from the skillet with rice or noodles. Offer small bowls of soy-sesame dipping sauce. Store leftovers in airtight containers and reheat on the stove. Make-ahead tip: prepare pork slices and chopped veggies separately to speed assembly.

4. Seafood Kimchi Jjigae

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Seafood lifts kimchi soup into a bright, ocean-forward dish. Shellfish add natural sweetness and umami; a splash of fish sauce deepens the broth. Use a non-stick sauté pan or shallow Dutch oven to avoid sticking when cooking seafood.

Ingredients

• 2 cups kimchi, chopped
• 4 cups seafood or fish stock
• 8 oz mixed seafood (shrimp, mussels, squid)
• 1 cup kimchi juice
• 1 tbsp fish sauce
• 1 tbsp gochugaru
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 1 tsp sesame oil
• 1 lemon wedge

Instructions

1. Heat oil in pot over medium. Sauté kimchi 3–4 minutes.
2. Add gochugaru and kimchi juice; stir 30 seconds.
3. Pour in seafood stock and bring to simmer.
4. Add seafood and simmer 4–5 minutes until shrimp are pink and mussels open.
5. Stir in fish sauce and sesame oil; taste and adjust.
6. Remove any unopened mussels.
7. Garnish with green onions and a squeeze of lemon.

How to Serve It

Serve with steamed rice and extra lemon wedges for brightness. Keep leftovers in the fridge and eat within 2 days due to seafood. Store in airtight containers and reheat gently on the stove. Pair with a cold lager or dry white wine.

5. Instant Pot Kimchi Soup (5-Ingredient Weeknight)

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For nights when you want bold flavor with minimal effort, this Instant Pot kimchi soup recipe shines. Just a handful of ingredients and 15 minutes under pressure yield a deep, fermented broth. I rely on my Instant Pot to get consistent results.

Ingredients

• 3 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 1 cup kimchi juice
• 1 block (14 oz) tofu, cubed
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Set Instant Pot to sauté; add kimchi and gochugaru; sauté 3 minutes.
2. Add broth, kimchi juice, and soy sauce; stir.
3. Cancel sauté; seal and cook on high pressure 5 minutes.
4. Quick release steam; open lid carefully.
5. Stir in tofu and sesame oil; simmer using sauté 2 minutes.
6. Garnish with green onions and serve.

How to Serve It

Serve immediately with rice or ramen noodles. Leftovers reheat well — store in glass meal prep containers. Make-ahead: prep kimchi and tofu; pressure-cook at dinner time for quick assembly.

6. Slow Cooker Kimchi Stew (Set-and-Forget Comfort)

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Let the slow cooker do the work for this mellow, deeply flavored kimchi stew. Low and slow brings out fermented sweetness and tender meat. Use a slow cooker with a timer so it’s ready when you are.

Ingredients

• 1 lb pork shoulder, cut into 1-inch pieces
• 3 cups kimchi, chopped
• 4 cups beef or chicken stock
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 block firm tofu, cubed
• 3 green onions, chopped

Instructions

1. Brown pork quickly in skillet or use slow cooker on high sear if available.
2. Add pork, kimchi, stock, kimchi juice, gochugaru, and soy sauce to slow cooker.
3. Cook on low 6–8 hours or high 3–4 hours.
4. Add tofu in the last 20 minutes to heat through.
5. Stir in sesame oil and green onions before serving.
6. Taste for seasoning; add more soy sauce as needed.

How to Serve It

Serve with steamed rice and kimchi pancakes on the side. Store in airtight containers for up to 4 days. Reheat gently on the stove. This is a great make-ahead meal for busy weeks.

7. Vegan Kimchi Soup (Dairy-Free, Plant-Based) (kimchi soup recipe)

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This vegan kimchi soup recipe swaps seafood and meat for mushrooms and miso to give depth without animal products. It’s tangy, savory, and satisfying — perfect if you follow plant-based or gluten-free diets (check kimchi labels). I like using an immersion blender to blend a portion for body.

Ingredients

• 3 cups kimchi (vegan-certified), chopped
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 cup kimchi juice
• 2 tbsp white miso paste
• 1 block (14 oz) firm tofu, cubed
• 1 tbsp gochugaru
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Sauté mushrooms in sesame oil in a pot until brown, 4–5 minutes.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Pour in vegetable broth and kimchi juice; bring to simmer.
4. Whisk in miso off heat to avoid bitterness.
5. Simmer 10 minutes so flavors combine.
6. Add tofu and heat 2–3 minutes.
7. Optionally blend 1 cup of soup with an immersion blender for a creamier texture.
8. Garnish with green onions.

How to Serve It

Serve with brown rice or barley and toasted sesame seeds. Store in glass meal prep containers for up to 5 days. Reheat on low to preserve miso and tofu texture.

8. Kimchi Ramen Soup with Soft-Boiled Egg

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Turn instant noodles into a comforting dinner with this kimchi ramen soup. The egg and noodles make it slurp-worthy and kid-friendly if you tame the heat. I use a fine mesh strainer to rinse noodles quickly and remove excess starch.

Ingredients

• 3 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 2 packs ramen noodles (discard seasoning)
• 1 cup kimchi juice
• 2 soft-boiled eggs, halved
• 1 tbsp soy sauce
• 1 tbsp gochugaru
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Soft-boil eggs (7 minutes), cool in ice bath, peel.
2. Sauté kimchi and gochugaru in pot 3 minutes.
3. Add broth, kimchi juice, and soy sauce; bring to boil.
4. Add ramen noodles and cook 2–3 minutes until al dente.
5. Stir in sesame oil and green onions.
6. Divide into bowls, top with egg halves and extra kimchi.

How to Serve It

Top with nori strips and sesame seeds. Serve immediately — noodles soften over time, so eat right away. Store broth separately in airtight containers up to 3 days and reheat before adding fresh noodles.

9. Kimchi Udon Soup with Bok Choy

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Udon adds chew and heft to kimchi soup, making a satisfying, slurpable bowl. Bok choy keeps it light and green, while thinly sliced pork or tofu adds protein. A non-stick sauté pan prevents noodles from sticking when combining ingredients.

Ingredients

• 2 cups kimchi, chopped
• 4 cups chicken or vegetable stock
• 8 oz udon noodles (fresh or frozen)
• 1 cup kimchi juice
• 2 cups bok choy, chopped
• 6 oz pork or tofu, sliced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp gochugaru

Instructions

1. Sauté protein in sesame oil until browned.
2. Add kimchi and gochugaru; cook 2–3 minutes.
3. Pour in stock and kimchi juice; bring to simmer.
4. Add bok choy and cook 2 minutes.
5. Add udon and cook until warmed through, 2–3 minutes.
6. Season with soy sauce and garnish with scallions.

How to Serve It

Serve hot in deep bowls with extra kimchi on the side. Store leftovers in airtight containers and note udon will soak up broth — keep broth separate for best reheating.

10. Kimchi Egg Drop Soup (Quick & Cozy)

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Light, silky, and ready in 15 minutes, this kimchi egg drop soup is perfect when you want comfort without fuss. The eggs make it gentle, so reduce gochugaru for a kid-friendly bowl. A whisk helps create smooth egg ribbons.

Ingredients

• 2 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 1 cup kimchi juice
• 3 eggs, beaten
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp gochugaru (optional)
• 2 green onions, sliced
• 1 tbsp vegetable oil

Instructions

1. Heat oil in pot and sauté kimchi 2–3 minutes.
2. Add broth, kimchi juice, and soy sauce; bring to simmer.
3. Whisk eggs and slowly drizzle into simmering soup while stirring to create ribbons.
4. Turn off heat and stir in sesame oil.
5. Taste and add gochugaru if you like more heat.
6. Garnish with green onions and serve.

How to Serve It

Serve as a starter or light lunch with steamed rice. Store in airtight containers up to 3 days; egg texture softens with time. Reheat gently on stove.

11. Creamy Coconut Kimchi Soup (Korean-Thai Fusion)

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This fusion kimchi soup blends coconut milk with kimchi for a creamy, fragrant bowl that’s less acidic and gently spicy. Lime and cilantro add brightness. Use a digital kitchen thermometer if adding chicken to ensure it reaches 165°F.

Ingredients

• 2 cups kimchi, chopped
• 2 cups coconut milk (full-fat)
• 2 cups chicken or vegetable broth
• 1 cup kimchi juice
• 8 oz mushrooms, sliced
• 1 tbsp fish sauce or soy sauce
• 1 tbsp lime juice
• 1 tsp gochugaru
• 1/4 cup cilantro, chopped

Instructions

1. Sauté mushrooms in a pot with a little oil 3–4 minutes.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Pour in broth, kimchi juice, and coconut milk; bring to gentle simmer.
4. Simmer 8–10 minutes.
5. Add fish sauce/soy sauce and lime juice; taste and adjust.
6. Garnish with cilantro and serve.

How to Serve It

Serve with jasmine rice or rice noodles. Store in glass meal prep containers and reheat gently to avoid coconut split. Lime wedges on the side brighten each bowl.

12. Kimchi and Potato Soup (Hearty & Rustic)

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Potatoes add body and comfort to kimchi soup, creating a stew-like bowl that’s perfect on a blustery day. The starch balances acidity for a creamy mouthfeel without dairy. I use a vegetable peeler for quick potato prep.

Ingredients

• 3 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 2 cups potatoes, peeled and diced
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 onion, diced
• 2 cloves garlic, minced

Instructions

1. Sauté onion and garlic in sesame oil until translucent, 4–5 minutes.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Add potatoes, broth, and kimchi juice; bring to boil.
4. Reduce heat and simmer 15–20 minutes until potatoes are tender.
5. Stir in soy sauce and simmer 2 minutes.
6. Mash a few potato pieces against the side for creaminess if desired.
7. Garnish with scallions and serve.

How to Serve It

Serve with crusty bread and butter. Store in airtight containers for 4 days. Reheat on the stove, stirring to reincorporate the potatoes.

13. Spicy Beef and Kimchi Soup

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This hearty kimchi soup spotlights thinly sliced beef for richer umami. The beef adds a savory backbone that pairs beautifully with tangy kimchi. Slice beef thinly and quickly cook to keep it tender; a sharp chef’s knife makes prep faster.

Ingredients

• 8 oz thinly sliced beef (ribeye or sirloin)
• 3 cups kimchi, chopped
• 4 cups beef stock
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced
• 2 cloves garlic, minced

Instructions

1. Heat sesame oil in pot. Sauté garlic 30 seconds.
2. Add kimchi and gochugaru; cook 3 minutes.
3. Pour in beef stock and kimchi juice; bring to simmer.
4. Add sliced beef and soy sauce; simmer 5–7 minutes until beef is cooked.
5. Taste and adjust seasoning.
6. Garnish with green onions and serve immediately.

How to Serve It

Serve with steamed rice or cold soba on the side. Store in airtight containers for up to 3 days. Reheat gently to avoid overcooking the beef.

14. Kimchi Miso Soup (Umami Boost)

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Combining miso and kimchi gives a deep umami flavor without heavy meats. This is a gentle, restorative bowl ideal for sore-throat days. Use a miso spoon or wooden spoon to stir miso without metallic taste.

Ingredients

• 2 cups kimchi, chopped
• 4 cups dashi or vegetable stock
• 2 tbsp white miso paste
• 1 cup kimchi juice
• 1 block soft tofu, cubed
• 1 tbsp wakame (rehydrated)
• 1 tbsp gochugaru (optional)
• 2 green onions, sliced

Instructions

1. Heat stock with kimchi and bring to simmer 5 minutes.
2. Off heat, dissolve miso in a small bowl with hot stock, then return to pot.
3. Add tofu, wakame, and kimchi juice; warm 2–3 minutes.
4. Add gochugaru if you want more heat.
5. Garnish with green onions and serve.

How to Serve It

Serve as a starter or light meal. Store in airtight containers up to 3 days; miso is best added just before reheating if possible.

15. Kimchi Chicken Soup with Ginger

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Ginger adds warmth and a soothing aroma to this chicken-forward kimchi soup — great when you want something restorative. Shredded rotisserie chicken makes this quick. I use a cutting board with juice groove for easy prep.

Ingredients

• 2 cups kimchi, chopped
• 4 cups chicken stock
• 2 cups shredded cooked chicken
• 1 cup kimchi juice
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tbsp gochugaru (optional)

Instructions

1. Sauté ginger briefly in sesame oil until aromatic.
2. Add kimchi and cook 2–3 minutes.
3. Pour in stock and kimchi juice; bring to simmer.
4. Add shredded chicken and soy sauce; warm through 4–5 minutes.
5. Add gochugaru if desired and taste.
6. Garnish with green onions.

How to Serve It

Serve with rice or rice porridge for comfort. Store in airtight containers and reheat on the stove. This is a great soup to make with leftover roasted chicken.

16. Kimchi and Mushroom Hot Pot with Tofu

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This vegetarian hot pot uses a mix of mushrooms to build savory depth and chewy textures. It’s ideal for communal dinners where everyone ladles straight into bowls. I recommend a portable burner for tabletop simmering.

Ingredients

• 3 cups kimchi, chopped
• 4 cups vegetable stock
• 1 cup kimchi juice
• 10 oz mixed mushrooms (shiitake, oyster), sliced
• 1 block firm tofu, cubed
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat pot and sauté mushrooms in sesame oil until browned, 4–5 minutes.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Pour in stock and kimchi juice; bring to simmer.
4. Add tofu and soy sauce; cook 5–7 minutes.
5. Serve directly from pot and top with green onions.

How to Serve It

Serve family-style with rice or noodles. Keep leftovers in airtight containers for up to 4 days. Use a portable burner for fun tabletop cooking.

17. Kimchi and Bean Soup (Protein-Packed)

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Beans make this kimchi soup hearty and protein-rich without relying on meat. Cannellini or navy beans add creaminess while kimchi brightens the bowl. A can opener speeds prep if you use canned beans.

Ingredients

• 2 cups kimchi, chopped
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 carrot, diced
• 2 green onions, sliced

Instructions

1. Sauté carrot in sesame oil until slightly softened, 3–4 minutes.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Add broth, kimchi juice, and beans; bring to simmer.
4. Simmer 10–12 minutes so flavors meld.
5. Stir in soy sauce and green onions; taste and adjust.
6. Serve warm.

How to Serve It

Top with a drizzle of sesame oil and crusty bread. Store in airtight containers up to 4 days. Reheat on stove, adding a splash of water if too thick.

18. Glass Noodle (Dangmyeon) Kimchi Soup

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Glass noodles add springy texture and soak up kimchi flavor beautifully. This is a lighter bowl that still feels substantial. I drain noodles with a fine mesh strainer to prevent overcooking.

Ingredients

• 2 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 6 oz glass noodles (dangmyeon), soaked per package
• 1 cup kimchi juice
• 6 oz tofu or thinly sliced beef
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Soak glass noodles until pliable, then drain.
2. Sauté protein and kimchi with sesame oil 3–4 minutes.
3. Add broth, kimchi juice, and gochugaru; bring to simmer.
4. Add noodles and cook 2–4 minutes until tender.
5. Stir in soy sauce and green onions.
6. Serve hot.

How to Serve It

Serve in bowls garnished with sesame seeds. Store leftovers in airtight containers; noodles will absorb broth — keep broth separate if possible.

19. Kimchi Shrimp Soup with Garlic

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Shrimp cooks fast and adds sweet, briny contrast to kimchi’s acidity. Garlic amplifies the savory notes. A metal tongs help remove shrimp quickly to avoid overcooking.

Ingredients

• 2 cups kimchi, chopped
• 4 cups seafood or chicken stock
• 8 oz shrimp, peeled and deveined
• 1 cup kimchi juice
• 2 cloves garlic, thinly sliced
• 1 tbsp fish sauce
• 1 tsp gochugaru
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Sauté garlic in sesame oil until fragrant, 30 seconds.
2. Add kimchi and gochugaru; cook 2 minutes.
3. Add stock and kimchi juice; bring to simmer.
4. Add shrimp and cook 2–3 minutes until pink.
5. Stir in fish sauce and green onions.
6. Serve immediately.

How to Serve It

Serve with rice or rice cakes. Store leftover broth separately in airtight containers and use within 2 days due to seafood.

20. Kimchi Dumpling Soup (Mandu Guk-Style)

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Dumplings make this kimchi soup a weekend favorite. Mandu add texture and heartiness while the kimchi broth provides bright flavor. I use a slotted spoon to lift dumplings gently.

Ingredients

• 12 store-bought or homemade dumplings (mandu)
• 3 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Bring broth, kimchi, and kimchi juice to simmer with gochugaru.
2. Add dumplings and simmer 6–8 minutes until cooked through.
3. Stir in soy sauce and sesame oil.
4. Garnish with green onions and serve.

How to Serve It

Serve with a side dipping sauce (soy and vinegar). Store leftovers in airtight containers and reheat; dumplings may absorb broth—add a splash of water.

21. Kimchi Corn and Egg Soup (Comforting, Slightly Sweet)

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Corn adds a touch of sweetness that balances kimchi’s sourness, while eggs keep the soup light. This is a very quick, budget-friendly bowl. A measuring cup set helps portion broth and corn easily.

Ingredients

• 2 cups kimchi, chopped
• 4 cups chicken or vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 3 eggs, beaten
• 1 cup kimchi juice
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 green onions, sliced

Instructions

1. Sauté kimchi briefly in sesame oil, 2 minutes.
2. Add broth, corn, and kimchi juice; bring to simmer.
3. Slowly drizzle beaten eggs into simmering soup while stirring to create ribbons.
4. Stir in soy sauce and green onions.
5. Taste and adjust seasonings.
6. Serve hot.

How to Serve It

Serve as a light main or starter with rice. Store in airtight containers for up to 3 days. Reheat gently to avoid overcooking the eggs.

22. Kimchi Dumpling and Noodle Soup (Comfort Mash-Up)

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This hybrid combines dumplings and noodles for maximal comfort — chewy, savory, and deeply satisfying. It’s perfect for when you want a full meal in one bowl. A large soup ladle makes serving easy and tidy.

Ingredients

• 8 dumplings (mandu)
• 4 cups chicken or vegetable broth
• 2 cups kimchi, chopped
• 6 oz egg or ramen noodles
• 1 cup kimchi juice
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Bring broth, kimchi, kimchi juice, and gochugaru to simmer.
2. Add dumplings and cook 5 minutes.
3. Add noodles and cook until tender, 2–3 minutes.
4. Stir in soy sauce and sesame oil.
5. Garnish with green onions and serve.

How to Serve It

Serve hot with chili oil on the side if you want more heat. Store leftover broth separately in airtight containers for best texture preservation. Reheat and add fresh noodles when ready to eat.

Warm bowls, sharp flavors, and easy swaps — that’s what these 22 kimchi soup recipes are all about. From quick Instant Pot weeknight bowls to slow-simmered family pots, you’ve got options for every craving and dietary preference. Save this post to your Pinterest board so you can come back when the weather turns chilly, and share your favorite recipe with friends and family.

If you cook a few, I recommend keeping a reliable Dutch oven nearby — it makes simmering and serving so simple. Which kimchi soup are you trying first?