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Before I introduce this dish, a little trivia: Did you know that kimchi, Korea’s national dish, is more than just a food item? It’s a testament to the age-old traditions, the rich history, and the soul of Korean cuisine. More than that, it’s a gut-friendly, probiotic-rich superstar that adds a zing to any dish it graces!
Kimchi is not merely fermented cabbage; it’s a labor of love. Made with carefully chosen ingredients and seasoned to perfection, it undergoes a beautiful transformation as it ferments, turning into a spicy, tangy, and crunchy delight. The fermentation process not only enhances its flavors but also elevates its nutritional profile. Packed with vitamins, minerals, and gut-friendly bacteria, kimchi is both tasty and healthy! This is one of the reasons that I love Oceans Halo’s organic kimchi; kimchi is not originally vegan which means that it isn’t always easy to find in just any grocery store and if you do find it – there’s a good chance it isn’t vegan.
This exceptional kimchi has a flavor profile that’s second to none. Not too spicy, with a shredded texture that’s perfect for soup slurping, it’s the hero of our dish today.
While the soup is a delight on its own, pairing it with Oceans Halo’s sticky rice elevates the experience, making every bite an unforgettable one.
Whether you’re a die-hard fan of Korean cuisine or trying kimchi for the first time, this soup is bound to leave a lasting impression. And the best part? It’s quick, easy, vegan, and packed with nutrition! Don’t worry too much about the spice either; this can easily be monitored and adjusted as per your personal preference.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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