Recipe description
June 6, 2026
Kimchi Tofu Noodle Soup
Warm kimchi tofu noodle soup supporting digestion and fiber diversity.
92%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: mustard, sulfites, soy, egg, milk, peanut, celery, sesame, lupin, shellfish, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables, tofu, and whole-grain noodles.
- Includes fermented kimchi for probiotic flavor and gut-supporting polyphenols from spices.
- Balanced with plant protein, fiber, and vegetables for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kimchi
1.5
cup
Tofu
1
slice
Ramen
2
serving spoon
Vegetable broth
4
cup
Gochujang (Korean chili paste)
1
tablespoon
Soy sauce
2
teaspoon
Sesame oil
1
teaspoon
Garlic
2
piece
Onion, green
3
piece
Shiitake
1
cup
Sesame seeds
1
tablespoon
Sugar, white
1
teaspoon
Salt
0.5
teaspoon
Instructions
1
In a large pot, heat the sesame oil over medium heat.
2
Add the garlic and ginger, sautéing until fragrant.
3
Stir in the onion and carrot; cook until softened.
4
Pour in the vegetable broth and bring to a simmer.
5
Add the kimchi and tofu, cooking for 5 minutes.
6
In the last minute, add the noodles to the pot and stir.
7
Finish with a splash of soy sauce before serving.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
18 g
Protein
52 g
Carbohydrates
7 g
Fiber
6 g
Sugar
13 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
Is this vegan and gluten-free, or how can I make it vegan/gluten-free?
The soup is plant-based, but kimchi can contain fish sauce and some noodles have gluten. To ensure vegan/gluten-free, use vegan kimchi and gluten-free noodles, and check labels for fish sauce or gluten ingredients.
What noodles work best for this soup?
Use whole-grain noodles, soba-like noodles, or gluten-free rice noodles if you need them to be gluten-free.
How spicy is it and how can I adjust the heat?
Kimchi adds heat. Reduce the amount of kimchi, choose a milder kimchi, or add extra water/broth to tone it down.
How long should I simmer it for?
Simmer about 10–15 minutes until the vegetables are tender.
Can I make this soy-free or with another protein?
Yes. For soy-free, omit the tofu and substitute with chickpeas or mushrooms.
How should I store leftovers?
Cool and refrigerate in a covered container for 3–4 days; freeze for longer storage. Reheat gently.
Can I freeze the soup with noodles?
Yes, but noodles may become mushy. Freeze the soup without the noodles and add fresh noodles when reheating.
How many servings does this make?
About 2–4 servings, depending on portion size.
What adjustments are good for kids or milder flavors?
Use less kimchi or a milder kimchi, and reduce salt; you can ladle some broth into kids’ bowls before adding kimchi.
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