Miso & Kimchi Coconut Noodle Soup
Miso & Kimchi Coconut Noodle Soup: An amazing bowl of umami flavors for a quick and easy weeknight dinner, on the table within 20 minutes.
This comforting yet vibrant dish brings together the deep savoriness of miso, the tangy kick of kimchi, and the rich creaminess of coconut milk. Gochujang adds a gentle heat, while fresh aromatics like garlic, ginger, and onion build a flavourful base. Toss in your favourite noodles, juicy prawns, and crispy tofu puffs, then finish it off with soft-boiled eggs, spring onions, and a drizzle of chili oil.
The result? Miso & Kimchi Coconut Noodle Soup, a perfectly balanced, slightly spicy, deeply satisfying noodle soup that feels indulgent but comes together in no time. Serve it up with a squeeze of lime and some toasted nori for an extra layer of flavour, and enjoy a restaurant-worthy meal from the comfort of your own kitchen.
Recipe inspired by the lovely Marion Grasby.
Miso & Kimchi Coconut Noodle Soup
(4 votes, average: 4.25 out of 5)
Loading...Ingredients
- The soup
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 4 cm ginger, grated
- 300 g kimchi + juices
- 1 tbsp miso paste (more to taste)
- 1 tbsp gochujang (more to taste)
- 1 medium tomato, cubed (optional)
- 1 can coconut milk
- 200 ml water
- 1/2 stock cube
- 1 tsp sugar
- The rest
- Noodles of choice (I used soba noodles)
- 2 soft boiled eggs or ramen eggs
- 200 g tofu puffs (optional)
- 200 g prawns, raw & peeled
- To serve: Spring onions, chilli oil, lime wedges and toasted nori
Instructions
Prepare the noodles according to the packaging, cooking them 1 minute less than instructed. Drain and rinse with cold water to stop the cooking process.
Boil 2 eggs: add them straight from the fridge into boiling water and cook for 6,5 minutes. Remove from the heat and cool with cold water to stop the cooking process (boil longer for harder eggs upto 9 minutes).
Heat the oil in a large heavy based pot and add the onions. Sauté for 2-3 minutes until translucent and fragrant. Add the garlic and ginger and sauté for another minute.
Pour in the kimchi (incl the juices), water and the coconut milk. Add the stock cube, miso paste and gochujang, bring to a gentle simmer and let bubble away for 5 minutes.
Taste and season with sugar and more miso and / or gochujang paste. Add more water if desired.
Add the prawns and the tofu puffs to the bubbling broth and let cook gently for 2-3 minutes until cooked through.
Add the noodles, when heated through you’re ready to serve!
Serve with some spring onions sprinkled over the top, some crispy chilli oil and a slice of lime.
