Best Vegan Korean Soup Base – Quick, Easy and so Delicious

Once upon a time, in a world long forgotten, a kind witch lived in a cozy cottage deep in the woods. Her home became a beloved waypoint for weary travellers and merchants passing through the forest. Unlike the usual witches of folklore, she wasn’t feared or shunned for her love of witchcraft and alchemy, in fact, she was celebrated. Her remedies could heal villagers where standard medicine failed and she was often called upon for her talents. But despite her many gifts, there was one area where she felt underappreciated: her cooking. While her kitchen skills were far from terrible, they never seemed to impress the travellers from far-off lands with their diverse tastes and preferences. She knew it was impossible to prepare dishes that pleased everyone, with each visitor having their own unique flavour profile from their distant homes.

One evening, as she pondered this dilemma at her kitchen table, she decided to put her alchemy skills to the test. She set out to create a magical stew, one that could be adapted to suit anyone’s taste, no matter where they came from. The base of the stew would be simple yet so flavourful that with just a few additions of vegetables, herbs, or legumes, it could satisfy the most demanding guests. Before long, her stew became legendary. Travellers from across the realm would make a point to stop by her cottage, not just for her hospitality, but for the famous soup that could be transformed simply by adding whatever ingredients the guests requested. It wasn’t long before her cabin was always full of visitors, eager to try her adaptable, enchanting recipe.

Who knows, the base of this magical stew might have a lot in common with the one written below...

What are the ingredients for this Vegan Korean Soup Base?

• Gochugaru Chili Flakes
• Garlic
• Ginger
• Onion
• Soy Sauce
• Miso

What is Gochugaru Chili?

Gochugaru chili flakes are a staple ingredient in Korean cuisine. Originally made from dried Korean red chilli peppers, gochugaru has a smoky, slightly sweet flavour and can be described as moderately spicy. Most gochugaru chilli flakes sold in the western world however, originate from China. It’s commonly used in recipes like kimchi, soups and stews, and can give a unique balance of heat without overwhelming spiciness. Whether used as a seasoning or for making chilli oil, gochugaru brings a rich, distinctive flavour to any dish.

Can I eat the base on its own, without adding extra ingredients?

Yes, you can definitely enjoy the soup base on its own, just as prepared in the recipe. If you don’t have any extra vegetables, noodles or protein at home, it still works wonderfully as a simple, quick soup. However, keep in mind that adding ingredients like mushrooms, potatoes or carrots during the cooking process always enhances the broth’s flavour. Vegetables and legumes contribute their own unique taste to the soup. So, while the base is delicious on its own, everything you can add during cooking will elevate the taste. Without extras, it will taste more basic but still satisfying.

Can I control how spicy I want this Vegan Korean Soup Base to be?

You can easily adjust the spice levels of this Vegan Korean Soup Base by increasing or reducing the amount of chilli you use. However, if you decide to leave the chilli out entirely, the soup will take on a different flavour profile. It would become similar to a miso-style soup, which is also delicious on its own. But don’t be afraid to try the chilli! If you’re cautious, start with just a teaspoon to keep the heat mild. If it turns out too spicy, you can dilute the soup by adding more water and salt. Additionally, roasting the chilli flakes in oil at the beginning reduces their spiciness while keeping their delicious flavour.

What are some go-to additions that you recommend?

I have a few favourite additions that I always include in this soup. First, I love adding small baby potatoes with the skin still on. Their texture and flavour really enhance the soup, and there’s something comforting about biting into a hot potato when it’s cold outside. I also like to add tofu while cooking to boost the protein. If you have kimchi, whether homemade or store-bought, you can slice it up and toss it in for some acidity. Mushrooms are another fantastic addition to the broth. Finally, I like to serve the soup with rice noodles and a sprinkles of sliced spring onions for a fresh, finishing touch.

Can I use this Vegan Korean Soup Base for food-prepping?

Yes, you can definitely make this soup base ahead of time, and it’s great for meal prep. The best part is that you can prepare the flavourful base without adding water and store it in a glass jar in the fridge. You can also freeze it for later use as a seasoning base for future soups and stews. Like many soups, this one improves as it sits, so enjoying it the next day may even enhance the flavours. So, it’s pretty suitable for preparing in advance!

Best Korean Soup Base

If you start with this, nothing can go wrong.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

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Ingredients

  

• 3 tbsp Oil (either neutral or sesame oil)
• 2 tsp Korean Chilli Flakes (Gochugaru)
• 5 cloves Garlic
• 1 cm Ginger Root
• 2 Onions
• 50ml/ ⅕ cup Soy Sauce
• 3 tbsp Miso Paste
• 3 liter vegetable stock/water (just mix the water with vegetable stock powder)

Instructions

 

• Slice the onions into thin stripes. Press or grate the garlic and ginger root.
• Pour the oil in a pot over medium-low heat. Add the gochugaru chilli flakes and let them gently sizzle, but be careful not to turn the heat up too high, as this can cause the chilli to burn. Once the chilli oil becomes foamy and fragrant, it's time to add the onion, garlic, and ginger. Stir the mixture well and continue cooking for about 5 minutes, keeping the heat on medium.
  
• Add two teaspoons of salt to the pot and continue stirring for another 3 minutes on medium heat. The mixture should begin to darken, and it’s normal for some bits to stick to the bottom of the pot. Once you notice this, pour in the soy sauce, the miso paste and stir thoroughly to incorporate it, loosening any stuck bits as you stir.
  
• At this point, you could let the mixture cool down and store it in the fridge for later use. To finish making the soup base, pour about 3 liters of water into the pot. For even better results, use water mixed with vegetable stock powder or cubes. Stir everything well to fully combine the flavours.
  
• Now, with the soup base finished, you can add any vegetables you like to suit your taste. For inspiration, I often add small potatoes, tofu, kimchi, spring onions, mushrooms, or string beans. Cover the pot with a lid and let it cook for 30–40 minutes, allowing the flavours to blend and, if you added any, the vegetables to soften.
  

Calories: 160kcal

Course: Main Course, Soup

Cuisine: Asian

Keyword: Easy, Gluten-Free, Kid Friendly, Meal-Prep, Vegan

Did you make this Vegan Korean Soup Base recipe?

Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂