If you’re looking for a meal that’s both comforting and packed with bold flavours, this Vegan Kimchi Ramen Noodles recipe is your answer. A perfect balance of spicy, tangy, and savoury, it combines the umami-rich taste of kimchi with chewy ramen noodles and a silky broth that warms you from the inside out. Whether you’re a fan of Korean-inspired dishes or just love a hearty bowl of noodles, this recipe is sure to become a favourite. Quick to prepare and customisable with your choice of toppings, it’s the ultimate dish for busy weeknights or a cosy weekend treat. Get ready to elevate your ramen game!
Ingredients
For the broth:
• 1 tablespoon sesame oil
• White part of a green onion, sliced
• 1 slice of fresh ginger
• 1 teaspoon gochujang (Korean chili paste)
• 500ml hot water
• 1 small piece kombu
• Handful of dried shiitake mushrooms
• 80g kimchi (plus extra for serving)
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup
• 1/2 teaspoon sesame oil
• 1/2 tablespoon red miso paste
• 2 tablespoons kimchi juice
• White pepper, to taste
For the noodles:
• 2 servings of ramen noodles (fresh or dried)
For the toppings:
• Pan-fried tofu (optional)
• Spring onions (green part), sliced
• Nori sheets, cut into strips
• Sesame seeds
• Extra kimchi
Instructions
1. Prepare the broth:
Heat 1 teaspoon of oil in a pan over medium heat. Add the white part of the green onion and kimchib. Sauté for 1–2 minutes.
2. Simmer the broth:
Pour in the hot water, slice of ginger, kombu and dried shiitake mushrooms. Let simmer for 10 minutes to infuse the flavours. Add kimchi juice and continue to simmer for 5 minutes.
3. Prepare Tofu:
Add oil, spring onion and sliced tofu to pan. Pan fry until tofu is golden brown. Add soy sauce and cook another 30 seconds both sides.
4. Cook the noodles:
• Cook the ramen noodles according to the package instructions. Drain and set aside.
5. Add seasonings to broth
Remove kombu, and add miso paste, gochujang, maple syrup, soy sauce, sesame oil, pepper and simmer for an additional 5 minutes.
5. Assemble the ramen:
• Place noodles in serving bowls.
• Ladle the hot broth over the noodles.
6. Add toppings:
• Top with pan-fried tofu, extra kimchi, spring onions, nori strips, and sesame seeds.
7. Serve:
• Serve immediately while hot. Enjoy the bold and tangy flavours of this vegan kimchi ramen!