Kimchi and mushroom soup is a spicy, umami-rich bowl packed with probiotics, antioxidants, and immune-boosting benefits—perfect for gut health and cozy nourishment.
Packed with nutrients and bold flavors, this kimchi jjigae-inspired soup supports women’s health, digestion, and immunity.
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Delicious Kimchi and Mushroom Soup
As a nutrition consultant and chef, I’m always looking for ways to blend bold flavor with functional benefits—and this kimchi and mushroom soup does exactly that. The natural probiotics in kimchi support gut health and digestion, while mushrooms bring in powerful immune-boosting compounds and earthy depth. It’s the kind of soup I turn to when I want something comforting but still light and energizing. I often make it with a homemade broth, toss in a variety of mushrooms like shiitake or oyster, and finish it with a spoonful of kimchi right before serving to keep those beneficial bacteria alive. It’s warming, a little spicy, deeply nourishing, and a brilliant way to sneak in fermented foods during colder months.
Imagine the sweet, savory taste of fermented food mixed with mushrooms? It is the perfect combination, my favorite! This mixture is spicy, rich, and delightfully sour. This is one of those soups that I can’t wait for you to try! The best part? Well, if you are suffering from indigestion, this will clear that right up.
Health Benefits of Fermented Food
Growing up in a household that respected fermentation and flavor (hello, grandma’s jars of sauerkraut), I’ve always been fascinated by traditional fermented foods. The first time I had a real Korean kimchi jjigae was in a small mom-and-pop restaurant in LA’s Koreatown. The broth was tangy, rich, spicy, and deep with that unmistakable flavor of aged kimchi. Since then, I’ve played with versions at home using store-bought kimchi and fresh mushrooms from my local farmer’s market. The best part? My version has become a cold-day staple that’s TikTok-make-worthy in its own right.
For this soup, I preferred to use medicinal mushrooms because they have been proven to be more nutritious and have better health properties. But, if you do not have access to these mushrooms, you can use the regular ones, they will still taste as good.
Well, if I am truly honest, mushrooms are my favorite food. I could eat them all day every day. In Poland, mushroom picking is a huge tradition. Now that I am away from home, it is a habit I often crave and dream about. I love that they come in all shapes and sizes. I came to love mushrooms even more after I did some research and found that they are filled with vitamin D, protein, vitamin B, and powerful antioxidants that help support your immune system. They also have a lot of good fiber that allows your gut bacteria to multiply and function optimally. You will know mushrooms that have this fiber because they are chewier.
I also found that mushrooms have beta-glucans. This is a form of sugar found in the cell walls of fungi or bacteria. These are phytonutrients that contain anti-estrogen properties. This means that you will be adequately protected from estrogen-related cancers. Researchers have found that mushrooms also contain anti-tumor properties.
Other than the mushroom, this soup also has kimchi as an ingredient. This means a few more health benefits. You will get the prebiotic fiber from onions, spinach, and garlic in the kimchi soup. From these ingredients, you will enjoy phytonutrients, minerals, and vitamins. This is clearly a winner when it comes to clearing a cold or just boosting your immune system.
Why You’ll Love This Recipe
Bold, rich, spicy soup flavor that satisfies taste buds
Perfect meal for cold winter days
Loaded with umami flavors from mushrooms and kimchi juice
Vegan, gluten-free, and easily customizable
Quick cook times and minimal prep
Ingredients for Roasted Mushroom and Kimchi Soup
Sesame oil
Fresh ginger, minced
Garlic cloves, minced
Onion, thinly sliced
Homemade or store-bought kimchi (napa cabbage kimchi preferred)
Vegetable stock or low-sodium broth
Dried shiitake mushrooms and their soaking water
Enoki mushroom or tender mushrooms of choice
Zucchini, sliced thin
Green onions
Miso paste
Gluten-free soy sauce
Korean chili flakes or Korean red pepper flakes
Kimchi juice
Silken tofu or soft tofu (can sub extra firm tofu)
Cilantro for garnish
Cooked brown rice or sweet potato on the side
Neutral oil (avocado oil) for sautéing
Miso and lime juice will surely bring the tastes together. You should also make this a personal recipe and add some of your favorite vegetables and make different variations of the soup and find out what you really enjoy. If you do not like spicy foods, make sure that you avoid using too many spices. Make the hotness at a level you will enjoy.
Ingredient Substitutions
Use fresh kimchi or g kimchi from an Asian market for bold flavors
Substitute miso paste with tomato paste for a tangy flavor
Swap soft tofu for extra firm tofu if you prefer firmer texture
Coconut aminos can replace soy sauce for a soy-free option
Pork belly or protein of choice can be added for extra depth
Chef Angie’s Tips
Caramelizing the kimchi is key to unlocking rich flavors.
Always rehydrate your dried mushrooms in hot water for depth of flavor.
Use homemade kimchi when possible for the best taste and extra nutrients.
A little bit of Korean chili paste (gochujang) adds extra gochujang fire.
Adjust the spice with Korean red pepper flakes to your heat preference.
Ways to Serve
With a hot bowl of brown rice
Topped with bok choy or sautéed sweet potato for extra veggies
Paired with other Korean side dishes
As a starter before a hearty Korean meal
Storage
Store in an airtight container in the fridge for up to 4 days.
This soup tastes even better the next day!
Reheat gently on medium heat to preserve nutrients.
Freezer-friendly for up to 2 months.
Equipment
Large saucepan or pot
Wooden spoon
Small bowl for miso mixing
Sharp knife for slicing veggies
FAQCan I use store-bought kimchi? Yes! Just check the ingredients for added sugars or preservatives.
Is this soup vegan? Yes, as long as you use vegan kimchi and skip fish sauce.
Can I make this more filling? Add brown rice, extra tofu, or even your protein of choice like pork belly.
What’s the difference between kimchi jjigae and this soup? This soup is inspired by kimchi jjigae but uses mushrooms as the main ingredient instead of meat.
What if I don’t have miso? Add a little extra soy sauce or a spoon of tomato paste to mimic umami.
This recipe is dairy-free, gluten-free, and suitable for most diets, including vegan, paleo, and Whole30.
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Roasted Mushroom Kimchi Soup
Angie
Roasted Mushroom and kimchi soup is a spicy, umami-rich bowl packed with probiotics, antioxidants, and immune-boosting benefits—perfect for gut health and cozy nourishment.
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