This healthy Gochujang soup is an easy vegan soup option that is ready in 20 minutes and requires less than 10 ingredients! It is also gluten free and family friendly.
Despite being more than enthused that the Spring weather is upon us, I am not quite ready to let go of soup season just yet! A good no-fuss soup is literally like a warm hug to the body and soul (and the wallet because it can be easy and inexpensive AF).
This Gochujang soup is as easy as it gets when it comes to a nourishing, warming soup that requires simple ingredients and is ready in no time at all! So if you have 20 minutes to spare, some veggies, and need a little spice in your life, this soup may be just the weekday pick-me-up that you need.
Table of contents
Why This Recipe Works
Not only do I love that this Gochujang soup gives me a good excuse to use one of my favourite spicy ingredients of all time, but it also couldn’t be simpler to prepare and is hella tasty. Here are a few more reasons why we LOVE this recipe!
- Veggie loaded
- Vegan & gluten free
- Made in 20 minutes
- Requires less than 10 ingredients
- Family Friendly
Aromatics – The base of this gochujang soup is a simple combo of garlic, ginger, and green onion that is sauteed until beautifully fragrant.
Gochujang – Gochujang is arguably the star ingredient of this dish as it adds a delicious kick and depth of flavour to the soup.
Veggies – We use a simple combo of carrots and parsnips. Thats it thats all! Super simple and delish.
Garnish – Here is the fun part. To garnish this Gochujang soup we use crispy chickpeas, coconut cream, and scallion greens.
How to Make This Recipe
Step 1: Heat oil in a large saucepan over high heat. Add the scallion, garlic and ginger, saute till everything is fragrant, about a minute. Add the 2 tablespoons Gochujang paste and the vegetables and stir till the vegetables are well coated.
Step 2: Add in the broth, coconut milk and gently simmer until the vegetables are tender but not mushy about 12-15 minutes.
Step 3: Garnish with crispy chickpeas, coconut cream, and scallion greens. You can stir in the remaining ½ table Gochujang.
When it comes to using Gochujang, a little goes a long way but feel free to modify the spice level based on your personal tolerance.
If you love a good chunky soup, you can keep as is. Otherwise, you can use an immersion blender to blend it up for a thicker pureed soup!
You can buy Gochujang at any Asian market or speciality grocery store. Otherwise, you can purchase it online. Make sure to purchase one that is gluten-free as some contain gluten.
This Gochujang soup should last for about 3-4 days in the fridge.
Absolutely! Simply transfer the Gochujang soup to a freezer bag on a baking tray and let it freeze flat, then transfer to your freezer until you’re ready to eat it.
It may be a tad on the spicy side for your kiddo, but ultimately you know your little one best! If they don’t tolerate spice too well, you may have to omit the Gochujang all together.
More Recipes You Might Like
If you loved this recipe, then you have to try more of our asian-inspired recipes on the blog!
- Vegan Buddha Bowl with Gochujang Sauce
- Korean Savoury Oatmeal with Runny Egg
- Korean Stuffed Sweet Potato
- Szechuan Cacio e Pepe (Easy Spicy Pasta Recipe)
What are your thoughts on this Gochujang soup? Sound off in the comments below!
Gochujang Soup (Vegan & GF)
- 1 tablespoon vegetable oil
- 1 bunch scallions white and pale-green parts chopped, dark-green parts reserved for garnish
- 3 garlic cloves minced
- 1- inch piece of ginger peeled and grated
- 2 + 1/2 tablespoons gochujang korean hot pepper paste
- 4 cups vegetable broth 900 ml
- 1 can coconut milk
- 4-5 parsnips 1 bag, peeled and chopped into 1 inch piece
- 5-6 carrots peeled and chopped into 1 inch piece
- Crispy Chickpeas
- Coconut cream
- Scallion greens
- Heat oil in a large saucepan over high heat. Add the scallion, garlic and ginger, saute till everything is fragrant, about a minute.
- Add the 2 tablespoons gochujang paste and the vegetables and stir till the vegetables are well coated.
- Add in the broth, coconut milk and gently simmer until the vegetables are tender but not mushy about 12-15 minutes.
- Garnish with crispy chickpeas, coconut cream, and scallion greens. You can stir in the remaining ½ table gochujang.
Updated on November 15th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Excited to try, and it is currently on the stove… But I did not see an amount for soy sauce :-).
Abbey Sharp says
Sorry that was an error! No soy sauce needed unless you want to add a touch for extra saltiness (i’d say 1-2 tbsp).
I made this a few days ago and it was excellent! I made a few tweaks to my preferences– cabbage instead of parsnip, no ginger (I couldn’t find any), and crispy tofu instead of chickpeas on top 🙂 I’ll definitely make it again!