You don’t need another bland “healthy” recipe. You need something that smacks your taste buds, respects your macros, and doesn’t hijack your evening. This Keto Kimchi Soup checks every box: spicy, satisfying, and shockingly simple.
It’s the comfort of a big bowl of ramen—minus the carbs and the nap afterward. If you like bold flavors, great texture, and feeling full without feeling wrecked, you’re in the right kitchen.
What Makes This Recipe Awesome
This soup is a metabolic mic drop: low-carb, high-flavor, and fast. Kimchi brings heat and probiotics, while rich broth and protein make it legit “meal-worthy,” not a sad snack in liquid form.
The umami combo—kimchi, garlic, sesame oil, and a splash of soy or coconut aminos—creates depth that tastes like you simmered it for hours. Spoiler: you didn’t.
It’s also flexible. Prefer chicken?
Done. Want tofu? Easy.
Craving something noodle-y without carbs? Shirataki saves the day. And yes, you can make it mild if your mouth is not auditioning for a spice challenge.
Shopping List – Ingredients
- 1 cup kimchi (check labels—look for no added sugar)
- 2 cups chicken or beef bone broth (unsweetened, low-carb)
- 1 cup water (or more broth if you want it richer)
- 8–10 oz protein (thinly sliced beef, pork, chicken, shrimp, or firm tofu)
- 1 tablespoon avocado oil (or neutral high-heat oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced or grated
- 2 tablespoons kimchi juice (from the jar)
- 1–2 tablespoons soy sauce or coconut aminos (to taste)
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean chili flakes) or chili oil, optional
- 1 cup mushrooms (shiitake, enoki, or button), sliced
- 1 small zucchini, spiralized or sliced thin
- 2 cups spinach or napa cabbage, chopped
- 2 green onions, sliced
- 1–2 eggs (soft-boiled, poached, or whisked in)
- 1 pack shirataki noodles (optional, for noodle vibes)
- Salt and pepper, to taste
- Toasted sesame seeds, for garnish
How to Make It – Instructions
- Prep the flavor base. Heat avocado oil in a pot over medium.
Add garlic and ginger. Cook 30–45 seconds until fragrant. Don’t burn it—bitter garlic is not invited.
- Add kimchi and mushrooms. Stir in kimchi and mushrooms.
Sauté 2–3 minutes to wake up the flavors and get a little char on the kimchi edges.
- Broth time. Pour in bone broth and water. Add kimchi juice, soy sauce or coconut aminos, and gochugaru if you like it fiery. Bring to a strong simmer.
- Protein goes in. Add your thinly sliced meat or shrimp.
Simmer 3–5 minutes until just cooked. Using tofu? Gently add cubes and simmer 2–3 minutes to warm.
- Veg power. Add zucchini and spinach (or cabbage).
Simmer 2–3 minutes until tender but still vibrant. Keep it snappy—overcooked veg is a crime.
- Noodles optional. Rinse shirataki noodles thoroughly, then add to the pot for 1–2 minutes to heat through and soak flavor.
- Egg upgrade. Pick one: soft-boiled and halved on top; crack and poach directly in the soup for 3 minutes; or whisk and drizzle slowly for silky egg ribbons.
- Finish and balance. Stir in sesame oil. Taste and adjust salt, pepper, and heat.
If it needs more depth, add another splash of soy/aminos. If too salty, a squeeze of water or extra spinach fixes it.
- Serve hot. Ladle into bowls. Top with green onions and sesame seeds.
Stare proudly for three seconds, then demolish.
How to Store
Cool completely, then store in airtight containers for up to 4 days in the fridge. Keep eggs and shirataki noodles separate if you care about texture. Reheat gently on the stove over medium-low, adding a splash of broth or water to loosen.
Freezer-friendly?
Mostly. Freeze broth, protein, and cooked veg (no eggs or shirataki), up to 2 months. Add fresh greens and eggs when reheating for best results.
What's Great About This
- Keto-friendly without the drama. Minimal carbs, lots of volume, huge flavor.
- High-protein, satiating. Keeps you full and focused—no “I need a snack” 30 minutes later.
- Gut-friendly. Kimchi brings probiotics and tang.
Your microbiome says thanks.
- Weeknight fast. 20 minutes, one pot, maximum payoff.
- Flexible. Works with whatever protein you’ve got—FYI, leftover rotisserie chicken slaps here.
Don't Make These Errors
- Using sweetened kimchi. Some brands sneak in sugar. Read labels—keep carbs clean.
- Boiling the life out of it. Vigorous boiling turns veg mushy and meat tough. Gentle simmer wins.
- Skipping the rinse on shirataki. If you don’t rinse, the aroma will… announce itself.
Rinse well and parboil if you’re sensitive.
- Adding sesame oil too early. It’s a finisher, not a fry oil. Add at the end for aroma.
- Forgetting salt balance. Kimchi and soy/aminos are salty. Taste before salting or your soup becomes the Dead Sea.
Variations You Can Try
- Spicy Miso Kimchi Soup: Whisk 1 tablespoon white miso into hot broth for extra umami.
Don’t boil miso—stir off heat.
- Creamy Coconut Twist: Add 1/2 cup full-fat coconut milk. Rich, silky, and still keto.
- Bulgogi Beef Style: Use thin sliced beef; marinate 10 minutes in soy/aminos, garlic, and a dash of sesame oil before cooking.
- Seafood Special: Shrimp + a few mussels or clams. Finish with a squeeze of lime.
Thank me later.
- Veg-Forward: Add bok choy, bell peppers (moderation for carbs), or bean sprouts (if you flex low-carb, not strict keto).
- Egg Drop: Skip whole eggs and stream in two whisked eggs for silky strands throughout.
- Zero-“Noodle” Zoodle: Use spiralized zucchini only—add at the end to keep it firm.
FAQ
Is kimchi actually keto?
Yes—most traditional kimchi is low-carb. The key is avoiding brands with added sugar or fruit. Aim for 1–2 net carbs per serving on the label, and you’re golden.
Can I make it less spicy?
Absolutely.
Use mild kimchi, skip gochugaru, and add extra broth. You can also add a little coconut milk to cool the heat without wrecking the macros.
What protein works best?
Thinly sliced beef or pork cooks fast and stays tender. Chicken breast is lean and clean, thighs are juicier.
Shrimp is great for speed. Tofu works if you want it vegetarian—go firm so it doesn’t crumble.
Do I need bone broth?
No, but it helps. Bone broth delivers collagen, minerals, and richer flavor.
Regular stock works fine—just watch sodium.
How do I keep it from getting too salty?
Use low-sodium broth, taste before salting, and add soy/aminos gradually. If it tips salty, add water or more greens, or squeeze in a little lime to balance.
Can I meal prep this?
Yes, with one tweak: store noodles and eggs separately. Reheat the soup base, then add noodles and eggs when serving to keep texture on point.
What if I can’t find gochugaru?
Use red pepper flakes or a drizzle of chili oil.
Different vibe, still delicious. IMO, chili crisp adds a fun crunch.
Will this kick me out of ketosis?
Not if you choose sugar-free kimchi and keep portions aligned with your macros. Track your ingredients, especially aminos/soy and veggies that contain small carbs.
Final Thoughts
Keto Kimchi Soup is the weeknight cheat code: big flavor, minimal effort, zero carb hangover.
It’s spicy, savory, and customizable, so you can run it back all week without getting bored. Keep a jar of kimchi and a box of broth on standby, and you’re always 20 minutes from a bowl that hits like a chef-made meal. Now go make it—and, yes, slurp loudly.
You’ve earned it.
