How to make vegetarian Korean noodle soup inspired by Kang’s Kitchen

  • The dish is a recreation of one featured on the South Korean travel-reality show
  • It can easily be made vegan by omitting the egg crepe and like many soups, depends on a good broth

Susan Jung’s vegetarian Korean noodles, inspired by a dish seen on Kang’s Kitchen. Photography: Jonathan Wong. Styling: Nellie Ming Lee

This vegetarian dish was inspired by something I saw being made on South Korean travel-reality show Kang’s Kitchen. The healthy and light but hearty bowl of noodles is quick and easy to make. I don’t speak Korean, nor can I read it, so I might be wrong about the ingredients they used. But, when I recreated the dish, I know the resultwas delicious because Jonathan Wong, the photographer, ate an entire bowl after the shoot.

The dish can be made vegan by omitting the egg crepe. Like many soups, this one depends on a good broth. But vegetarian broths can be insipid, so I use my trusty standby: dashi bags. I always have a variety of these umami-rich instant broth bags (they look like tea bags) in my pantry; for this one, use a vegetarian version, usually made of dried mushrooms and other vegetables. Follow the directions on the packet, which will tell you how much water to use for a strong dashi stock; it is usually about 250ml for each bag.

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