Vegan Kimchi Ramen

Vegan Kimchi Ramen is a delicious and flavorful dish that combines the spicy and tangy flavors of kimchi with hearty ramen noodles. Made in one pot and only takes 20 minutes.

During my university days in Sweden, I was always on the lookout for quick and simple recipes. Vegan Kimchi Ramen quickly became a staple in my kitchen—it's a flavorful and nutritious dish that can be whipped up in just 20 minutes!

I'd often stock up on silken tofu, kimchi, mushrooms, and ramen noodles from the local Asian supermarket, keeping them on hand for whenever the craving struck.

For more easy 20-minute recipes, check out Vegan Kimchi Jjigae, Vietnamese Tofu with Tomato Sauce and Kimchi Fried Rice.

You can check out my collection of delicious Korean recipes here!

Jump to:

• Ingredients
• Instructions
• Substitutions
• 📖 Recipe
• Other Korean Recipes
• 💬 Reviews

Ingredients

This recipe requires the following ingredients:

• Sesame oil: provides a nutty aroma and subtle flavor to this recipe.

• Scallions: offer a fresh and mild onion flavor that brightens the dish.

• Ginger: adds a warming and spicy element to the dish

• Kimchi: Kimchi's pungent and spicy flavors infuse the broth with a tangy kick. I recommend checking the brand for a vegan or vegetarian label.

• Ramen noodles: I use instant ramen noodles, you could also use rice noodles, udon or soba noodles.

• Mushrooms: I recommend shimeji and enoki mushroom for this recipe

• Silken tofu: Silken tofu's creamy texture contrasts with the spicy broth, adding a silky smoothness to each bite while providing a good source of plant-based protein.

• Seasoning like soy sauce and red pepper flakes

Instructions

Prepare the ingredients: Slice the green and white parts of the scallions. Slice the ginger. Slice the mushroom and cut off the roots. Cut the silken tofu into cubes.

In a pot, heat sesame oil and stir-fry the white part of the scallion and ginger for 1-2 minutes.

Add the kimchi and continue frying for an additional minute.

Stir in soy sauce and red pepper flakes, then pour in water.

Once the water boils, add the mushrooms and ramen noodles. Cook for 4 minutes.

Add in the silken tofu and garnish with the green part of the scallions.

Serve your flavorful kimchi ramen in a bowl. Enjoy!

Substitutions

• Scallions: You can substitute scallions with chives, leeks, or shallots for a similar oniony flavor.
• Ginger: Ground ginger can be used as a substitute for fresh ginger, with a slightly different flavor profile.
• Ramen Noodles: Substitute ramen noodles with soba noodles, rice noodles, or even spaghetti if needed.
• Mushrooms: Any variety of mushrooms can be used as a substitute, such as button mushrooms, portobello mushrooms, or shiitake mushrooms.
• Silken Tofu: Firm tofu can be used instead of silken tofu, though the texture will be firmer.
• Soy Sauce: Tamari or coconut aminos can be used as a gluten-free alternative to soy sauce.
• Red Pepper Flakes: Substitute red pepper flakes with sriracha sauce, chili paste, or a dash of hot sauce for heat.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Print

📖 Recipe

Other Korean Recipes