Kimchi Ramen

Name: Kimchi Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 tablespoons Oil; 4 cloves Garlic, chopped; 1 Onion, chopped; 350 gm. / 12 oz. Kimchi, drained and roughly sliced (save kimchi water); 1 tablespoon Gochugaru; 1 tablespoon Gochujang; 1/2 teaspoon Salt, adjust to taste; 1/2 teaspoon Pepper, adjust to taste; 1/2 teaspoon Sugar; 2 tablespoon Soy Sauce; 1 tablespoon Rice Vinegar; 200 gm. / 7 oz Firm Tofu, cubed; 200 gm. / 7 oz Button Mushrooms, sliced; Kimchi Water (reserved from before); 2 cups Water; 250 gm / 8.8 oz Ramen Noodles; 1 stalk Green Onion, sliced; 1 tablespoon Toasted Sesame Oil; Green Onions, for garnish; Sesame Seeds, for garnish

Introduction

Kimchi ramen is a comforting and flavorful dish that combines the bold, tangy taste of fermented kimchi with a rich, umami-packed broth.

This recipe is a plant-based take on traditional Korean flavors, featuring tofu for protein, mushrooms for depth, and ramen noodles for a satisfying meal. The use of gochugaru (Korean chili flakes) and gochujang (Korean chili paste) adds spice and complexity, while the kimchi provides a fermented tanginess that balances the dish.

Ramen is a staple in many Asian cuisines, often customized with different broths and toppings. This version highlights the versatility of kimchi, using both the fermented cabbage and its flavorful brine to enhance the broth.

While not gluten-free due to the use of soy sauce and ramen noodles, this dish can be adapted to various dietary preferences with simple substitutions. Served hot, it’s an ideal choice for colder seasons when a warm, nourishing meal is most appreciated.

Ingredients

2 tablespoons Oil
4 cloves Garlic, chopped
1 Onion, chopped
350 gm. / 12 oz. Kimchi, drained and roughly sliced (save kimchi water)
1 tablespoon Gochugaru
1 tablespoon Gochujang
1/2 teaspoon Salt, adjust to taste
1/2 teaspoon Pepper, adjust to taste
1/2 teaspoon Sugar
2 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
200 gm. / 7 oz Firm Tofu, cubed
200 gm. / 7 oz Button Mushrooms, sliced
Kimchi Water (reserved from before)
2 cups Water
250 gm / 8.8 oz Ramen Noodles
1 stalk Green Onion, sliced
1 tablespoon Toasted Sesame Oil
Green Onions, for garnish
Sesame Seeds, for garnish

Instructions

Sauté Aromatics: Set a pan over medium heat and add 2 tablespoons oil. Once the oil is hot, add 4 cloves chopped garlic and 1 chopped onion. Sauté for 2 minutes, or until translucent.
Cook Kimchi: Add 10.5 oz (300 g) drained and roughly sliced kimchi to the pan. Stir well.
Add Seasonings: Mix in 1 tablespoon gochugaru and 1 tablespoon gochujang. Stir well and cook for 2 minutes.
Season the Dish: Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sugar, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Stir well and cook for 3 minutes.
Add Tofu & Mushrooms: Next add 7 oz (200 g) cubed tofu, 7 oz (200 g) sliced button mushrooms, kimchi water, and 2 cups of water. Stir well and bring to a simmer. Cover the pan and and let it simmer gently for 5 minutes.
Cook Ramen: Meanwhile, bring a pot of water to a boil. Add a pinch of salt, then add ramen noodles. Cook according to the package instructions until tender. Drain the noodles and transfer them to serving bowl(s).
Finish the Broth: Once the kimchi is cooked, add freshl sliced green onions and 1 tablespoon toasted sesame oil. Stir well to combine. Turn off the heat.
Assemble & Serve: Pour the hot kimchi-tofu broth over the cooked ramen noodles. Garnish with freshly sliced green onions and sesame seeds. Enjoy!

Recipe Notes

Kimchi Type Matters – Use aged, well-fermented kimchi for the best depth of flavor. Fresh kimchi won’t provide the same tangy and rich taste. Also, make sure the Kimchi is vegan.
Kimchi Water Amount – Depending on the brand, you may get ¼ to ½ cup of kimchi water from 300 g of kimchi. Adjust accordingly.
Adjusting Spice Levels – Reduce or increase the gochugaru and gochujang based on your spice preference.
Ramen Choice – Use fresh or instant ramen, but avoid heavily flavored pre-seasoned packets if you want to control the broth’s flavor.
Gluten-Free Option – Swap soy sauce for tamari and use gluten-free ramen noodles to make this gluten-free.
Oil-Free Modification – Skip the oil and sauté the aromatics using water or vegetable broth instead.
Broth Consistency – If you prefer a thicker broth, let it simmer longer or mash some tofu into the broth.
Serving Suggestion – Serve immediately after assembling to prevent the noodles from soaking up too much broth and becoming mushy.
Extra Umami – A small amount of miso paste can be stirred in for additional depth of flavor.
Storage Tips – The broth can be stored separately for 2–3 days, but the noodles should be cooked fresh for the best texture.

Frequently Asked Questions

Can I make this ahead of time?

Yes, but store the broth separately and cook the noodles fresh before serving to avoid sogginess.

Is this dish very spicy?

It has medium heat from gochugaru and gochujang, but you can adjust the spice level to your taste.

Can I use different mushrooms?

Yes! Shiitake, enoki, or oyster mushrooms work well as substitutes for button mushrooms.

What can I use instead of tofu?

If you don’t like tofu, try adding tempeh, seitan, or extra mushrooms for more texture.

How do I make the broth richer?

Adding a small amount of miso paste or extra kimchi water will enhance the umami depth.

Can I use fresh ramen instead of instant?

Absolutely! Fresh ramen noodles will have a better texture but may require slightly longer cooking.

What vegetables can I add?

Bok choy, spinach, or shredded carrots make great additions to enhance nutrition and texture.

How do I store leftovers?

Keep the broth and toppings separate in the fridge for up to 3 days. Reheat and add freshly cooked noodles when serving.

Can I make this without soy?

Yes, replace soy sauce with coconut aminos and use a soy-free protein source like chickpeas.

Nutritional Info (per Serving)

Calories: 632 kcal
Carbohydrates: 75g
Protein: 24g
Fat: 29g
Saturated Fat: 4g
Sodium: 1875mg
Potassium: 684mg
Fiber: 8g
Sugar: 10g
Iron: 5mg

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Kimchi, seasonings, tofu, and mushrooms are simmered in broth and served over noodles.

Introduction

Ingredients

Instructions

Recipe Notes

Frequently Asked Questions

Nutritional Info (per Serving)

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