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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.
Yes, but store the broth separately and cook the noodles fresh before serving to avoid sogginess.
It has medium heat from gochugaru and gochujang, but you can adjust the spice level to your taste.
Yes! Shiitake, enoki, or oyster mushrooms work well as substitutes for button mushrooms.
If you don’t like tofu, try adding tempeh, seitan, or extra mushrooms for more texture.
Adding a small amount of miso paste or extra kimchi water will enhance the umami depth.
Absolutely! Fresh ramen noodles will have a better texture but may require slightly longer cooking.
Bok choy, spinach, or shredded carrots make great additions to enhance nutrition and texture.
Keep the broth and toppings separate in the fridge for up to 3 days. Reheat and add freshly cooked noodles when serving.
Yes, replace soy sauce with coconut aminos and use a soy-free protein source like chickpeas.
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