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!
I’ve been truly into Korean flavors recently. Since the time I found what gochujang is (aged red stew glue), I need to add it to everything! Furthermore, don’t get me going on kimchi… Seriously do I at any point need to say anything regarding kimchi? Chances are in case you’re visiting my blog, you’re into plant-based cooking and you love swimming in a container of kimchi however much I do!
There is still such a lot of I need to find and find out with regards to Korean food, don’t misunderstand me… I’m simply getting everything rolling here. However, truly, is there a superior method to begin your Korean food relationship than making a gigantic pot of madly flavorsome kimchi ramen? I’ve been consistently an insane kimchi woman and to say I am fixated on Asian noodle soups would be somewhat of an odd take on the cold, hard truth… So this veggie lover kimchi ramen joins my two greatest fixations flawlessly. I can’t quit making it! Expectation you will adore it however much I do!
I realize you can get a bundle of moment kimchi ramen noodles from any Asian general store yet by and by, I am not very excited with regards to that alternative. Indeed, I know, we as a whole needed to get by on moment ramen parcels back in our college days yet genuinely the moment is not too far off when you just beginning thinking often about what goes into your body and those disgusting ramen preparing bundles will not actually fix you of malignant growth. You know what I mean? Hand crafted is in every case best, as you most likely are aware precisely what goes in your food and nothing beats a newly pre-arranged pot of warming noodle soup. This ramen formula is eatery level, I can guarantee you that. The main distinction is that it is greatly improved for you as it utilizes new, veggie lover and healthy fixings as it were!
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!
How to combine your two biggest loves: kimchi and noodle soups? Make spicy kimchi ramen, of course!
- 1 inch ginger
- 4 cloves garlic
- 1 onion
- 1 tomato
- 280 g 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 g 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)
- red chilli flakes
- chopped spring onions
- white sesame seeds
- 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!!!