If you love kimchi and if you love ramen, you’re going to love this vegan kimchi ramen recipe! This homemade, Korean inspired noodle soup is quick and easy to make. It’s ready in just 30 minutes! It’s a fuss-free, spicy and tangy comfort food that will help you warm up on the cold, rainy day. This wholesome vegetarian recipe is packed with so many healthy ingredients like kimchi, tofu, pak choi and shiitake mushrooms. Korean food lovers will be delighted!
Any Korean food lovers here?
I ’ ve been in truth into korean flavours recently. Ever since I discovered what gochujang is ( fermented bolshevik chili paste ), I want to add it to everything ! And do n’t even get me started on kimchi … badly do I even need to say anything about kimchi ? Chances are if you ‘re visiting my blog, you ‘re into plant-based cook and you love swimming in a jar of kimchi a much as I do !
There is hush so much I need to discover and learn about korean cuisine, do n’t get me wrong … I ‘m just getting started here. But badly, is there a better way to start your korean food sleep together affair than making a huge potentiometer of insanely flavorful kimchi ramen ? I ‘ve been always a crazy kimchi lady and to say I am obsessed with asian noodle soups would be a act of an understatement … sol this vegan kimchi ramen combines my two biggest obsessions beautifully. I ca n’t stop making it ! Hope you will love it angstrom much as I do !
I know you can get a mailboat of clamant kimchi ramen noodles from any asian supermarket but personally, I am not excessively thrilled about that option. Yes, I know, we all had to survive on instant ramen packets back in our university days but badly there comes a meter in your life when you merely start caring about what goes into your body and those gooey ramen seasoning packets wo n’t precisely cure you of cancer. You know what I mean ? Homemade is always well, as you know precisely what goes in your food and nothing beats a newly prepared pot of warming noodle soup. This ramen recipe is restaurant level, I can promise you that. The merely dispute is that it is much better for you as it uses fresh, vegan and wholesome ingredients only !
When it comes to Korean cuisine, some of the ingredients used most normally in korean cook are sesame vegetable oil, doenjang ( sour attic paste ), gochujang ( fermented red chili paste ), gochugaru ( pepper flakes ), soy sauce, chinese cabbage cabbage and lots of garlic and ginger. This hot vegan kimchi ramen recipe uses a set of these ingredients. It is not a 100 % traditional korean dish. It was inspired by a combination of a few popular korean dishes like Kimchi-Sujebi, Kimchi-Guksu, Kimchi-Jjigae and my obsessions with asian attic soups. traditionally, there is rather a distribute of kernel and animal-based products in korean cuisine and I wanted to create a serve with all the best korean ingredients, cruelty-free. And that ‘s, my friends, how this vegan kimchi ramen was born !
Ingredients you’ll need for this insanely flavoursome and spicy kimchi ramen:
- ginger
- garlic
- a block of firm tofu
- tamari (instead of more traditional soy sauce – in my recipes, I always use tamari instead of soy sauce as tamari is much lower in sodium than soy sauce)
- vegan ramen noodles
- kimchi
- 2 vegetable stock cubes
- red chilli flakes (ok I used Indian chilli flakes, no shame!)
- gochujang (Korean hot red pepper paste)
- dry shiitake mushrooms
- sesame oil
- baby pak choi
- spring onions
- red miso paste (for even more flavour!)
For the broad component list with demand amounts, please scroll down to the recipe calling card .
What is kimchi?
Did you know that South Koreans, on average, eat up to 40 pounds of kimchi each class ? I do n’t blame them, truly ! Kimchi is a traditional korean side dish of salted and fermented vegetables, such as chinese cabbage cabbage, cucumber, mustard greens and korean radish. It ‘s made with a varying choice of seasonings including gochugaru ( chili powder ), spring onions, garlic and ginger .
There are thus many different varieties of kimchi. They are determined by the main vegetable ingredients and the mix of spices used to season them .
Kimchi is then much more than a slope smasher, actually. You could say it ‘s more of a way of life sentence. It can be fresh as a salad or fermented over weeks or sometimes even months ! not only it is enjoyed as a side dish but it besides cooked into many soup and fret dishes, such as already mentioned Kimchi-Jjigae, Kimchi-Sujebi and Kimchi-Guksu. Vegans devouring kimchi straight from the jar and burying their avocado toast under it will decidedly understand what I am trying to say here ????
literally, all senses are activated when we eat kimchi by its fat taste, unique texture, pungent smell, vibrant loss color and even sound ( yes, it ‘s alive ! ). It tastes good when it ‘s nicely acidic and crisp, at its peak agitation. After a while, as it ages further, it gets false and vegetables get softer. Older and softer kimchi will be perfect to use up in kimchi soups, stews and other dishes ( Fried kimchi rice, anyone ? ) .
Make sure you’re using vegan kimchi in this kimchi ramen recipe!
traditionally, 100 % authentic Korean kimchi is made with fish sauce and sour shrimp but of course, there are besides vegetarian kimchi recipes. You should be able to find vegan kimchi in any becoming organic food shop or you should flush be able to buy some in your front-runner asian vegan restaurant. Or the third base choice ( my favored ) : you can make your own kimchi ! That way you have full control over ingredients. A recipe for vegan kimchi is coming soon, so stay tune !
What is gochujang?
Gochujang is a ferment bean paste that has red pepper powder, soy powderize and rice flour added to it to create a piquant glue. Gochujang can be used as a seasoning and sometimes as a dunk sauce. In korean cuisine, vegetables such as cucumbers, carrots, and cabbage habit gochujang as a dip. This ferment attic spread is besides a park temper for foods such as korean barbeque. One democratic bite food that is very normally eaten with Korean gochujang paste is bibimbap. Bibimbap includes rice, spinach, radish and bean sprouts. sometimes gripe is besides added to bibimbap. Another popular korean serve including gochujang is tteokbokki .
Gochujang paste adds a lot of heat and color and a bit of bouquet to many korean dishes. It ‘s normally sold in a red plastic bathtub. You should be able to get in any korean or asian grocery store and of course, it ‘s besides available on-line. once opened it has to be refrigerated and used within three months .
Why this kimchi ramen recipe is so amazing?
- It’s amazing because it’s vegan and I am so happy that my vegan and vegetarian friends will be able to experience Korean flavours thanks to this vegan kimchi ramen recipe! Traditionally, Korean cuisine uses a lot of animal-based products (even in kimchi) and we definitely need more vegetarian and vegan recipes of Korean food which is truly amazing and unique and more people should be able to fully appreciate it!
- Because this is hands down the most flavoursome ramen you will ever taste in your life! Kimchi does take this soup to the next level. It adds bags of flavour (so tangy!) to the soup broth and also a different texture to contrast soft ramen noodles.
Tips to make the best kimchi ramen:
- Make sure you use sour, well-fermented kimchi rather than freshly made. Freshly made kimchi won’t work at all as we want bags of flavour from sour kimchi that has been sitting around in your fridge for a couple of weeks. But this is really great as this kimchi ramen is so perfect for using up your kimchi that has been crying forgotten at the back of your fridge!
- Prepare your ramen noodles according to instructions from the packaging (And double check if they’re vegan, too! Some ramen has eggs in ingredients, so be careful!) Add your ramen noodles to the soup right before serving or they will get too soggy!
- When it comes to Asian noodle soup bowls, it’s all about toppings, of course! Top this kimchi ramen with heaps of chopped spring onions, chives, red chilli flakes and white sesame seeds!
This kimchi ramen is:
- vegan (eggless and dairy-free)
- can be made gluten-free if you manage to find vegan wheat-free ramen noodles
- quick and easy to make (it will be ready in 30 minutes!)
- a must for Korean food lovers
- spicy and tangy
- super satisfying
- amazingly rich and flavoursome
- healthy and wholesome (so much better for you than those yucky instant ramen packets)
- a fuss-free, budget-friendly warming winter comfort food
Obsessed with noodle soups at the moment? Then be sure to also check out these vegan noodle soup recipes:
authentic Vietnamese Pho – easy vegan pho recipe bursting with spirit. It ‘s got cardamom, anise, cinnamon and coriander in it. This will probably be the most flavorful soup you will have in your life .
Spicy miso ginger vegetable soup – this delectable unsusceptibility booster will decidedly help you survive every winter .
Thai loss dress attic soup – combining my two loves : attic soups and Thai cuisine. Do I even need to say anything ?
Thai scandalmongering curry soup with tempeh and black soba noodles – more thai food ! And this time I decided to drown a lot of tempeh in it !
Thai green dress attic soup – and last but not least : did you know that a bit of galingale and lemongrass can help you create some badly fragrant comfort food magic ?
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Spicy kimchi ramen
5 from 8 reviews
- entire time : 30 minutes
- yield :
4
people
1
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Description
How to combine your two biggest loves : kimchi and attic soups ? Make piquant kimchi ramen, of course !
Ingredients
Read more: Tofu-Chili Kimchi Tacos… Via Twitter
Scale
- 1 inch ginger
- 4 cloves garlic
- 1 onion
- 1 tomato
- 280 thousand block of firm tofu
- 4 tbsp tamari
- 200 g vegan ramen noodles
- 1 cup kimchi (with juice)
- 2 vegetable stock cubes
- 1/2 tsp red chilli flakes
- 1 and 1/2 tbsp Gochujang (Korean hot red pepper paste)
- 5 dry shiitake mushrooms
- 1 tbsp coconut sugar
- 2 tbsp coconut or sesame oil
- 100 thousand baby pak choi
- 1 cup spring onion (chopped)
- 1 tsp red miso paste
- 7 cups water
- himalayan salt (to taste (I didn’t add any as miso paste and kimchi make it salty enough for me))
- ground black pepper (to taste)
- Toppings :
- red chilli flakes
- chopped spring onions
- white sesame seeds
- chives
Instructions
- Finely chop ginger, garlic and onion and fry in a bit of oil until onion softens.
- Add diced tomato and cook for a few minutes.
- Add 1 cup water and vegetable stock cubes. Cook for a few minutes.
- Pour everything into your blender jug and blend until smooth. Pour it back to the pot.
- Add finely chopped kimchi with juice.
- Add 2 tbsp tamari, miso paste, Korean hot red pepper paste, chilli flakes, coconut sugar, 6 cups of water. Add dry shiitake mushrooms. Cook for 10 minutes on a low light.
- Cut tofu into cubes and fry with 2 tbsp tamari. Add a tiny bit of oil if you want.
- Prepare ramen noodles according to instructions from the packaging.
- Add a few baby pak choi leaves to the soup and cook for a few minutes until pak choi softens.
- Soup is ready. Serve in your favourite bowl with tofu and ramen noodles. Top with a lot of chopped spring onions of course. So easy and so amazing!!!
- homework time : 10 minutes
- cook time : 20 minutes
- category : Soup
- cuisine : korean
Keywords : comfortable, instant, kimchi, korean, korean food, noodle soup, quick, ramen, hot, vegan, winter affectionate
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