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Simple Winter Restorative Soup with Kimchi

This recipe by nutritionist Aurelia Corbaz is a great option to incorporate kimchi into your soups and warm up the body on these cold days. It's super easy to make yet delicious.


  • 1 tbsp vegetable oil/coconut fat

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 5cm grated ginger

  • 1 jar of Ragi kimchi, chopped roughly

  • 7 dl of water

  • 3 tbsp soy sauce

  • 1 tsp chilli flakes

  • 200g mushrooms, diced

  • 150g of shiitake

  • 1 pak choy, cut in 4

  • 1/2 leek, sliced

  • 200g tofu or tempeh, diced

  • 200g rice noodles

  • Fresh cilantro, for garnish

winter soup with ragi kimchi from switzerland


  1. Heat the oil in a medium saucepan over medium heat.

  2. Once hot, add the onions, garlic and ginger. Cook for about 5 minutes.

  3. Add kimchi, water, soy sauce, chilli flakes, salt, mushrooms, shitake, pak choy, leeks, and tofu or tempeh.

  4. Bring to a boil and reduce the heat to low. Cover and let simmer for about 40 minutes. Remove from the heat and set aside.

  5. Cook noodles as per the instructions in the package. Drain and divide the noodles at the bottom of the bowls. Pour the kimchi soup over the noodles, and garnish with chopped cilantro.


It can be stored for up to 3 days in the refrigerator. Warm it up gently over medium heat.

Our favourite kimchis for this recipe are pumpkin seed miso kimchi or extra spicy kimchi:

Let us know how you like it on Instagram Enjoy!


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