Bold Flavors, Vegan Comfort: Kimchi Ramen Done Right!

This Classic Vegan Kimchi Ramen combines spicy and tangy Korean kimchi with savory tofu and vegetables served in a warm, rich, and hearty broth. It is a great representation of how to get good heat with umami that will complement a fresh feel really well - perfect for the coziest meal in!

Ingredients for Vegan Kimchi Ramen Recipe:

For the Broth:

• 4 cups vegetable broth (or water)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon miso paste (white or yellow)
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon kimchi juice (from fermented kimchi)
• 1-2 teaspoons sugar (optional, to balance the acidity)
• 2-3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon vegetable oil

For the Ramen:

• 200g ramen noodles (check if they are vegan-friendly)
• 1/2 cup fermented kimchi (chopped into smaller pieces if preferred)
• 1/2 block firm tofu, cubed
• 1/2 cup sliced mushrooms (shiitake, button, or oyster)
• 1/2 cup baby bok choy or spinach
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (optional)
• 1/2 tablespoon chili flakes (optional, for extra spice)

Instruction to prepare the Tofu:

Place the tofu between two kitchen towels and set a heavy object on top for about 15 minutes to remove excess moisture. Cut the tofu into cubes after it has been pressed.

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Set aside.

Prepare the Broth for Vegan Kimchi Ramen:

Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the gochujang and miso paste. Cook for another 2 minutes, until the pastes dissolve and become aromatic.
Add the vegetable broth (or water), soy sauce, sesame oil, rice vinegar, kimchi juice, sugar (if using) and stir well to combine.
Bring the broth to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

Cook the Ramen Noodles:

While the broth is simmering, cook the ramen noodles according to package instructions. Normally, this would be to boil for 3-4 minutes until tender. Drain the noodles and set them aside.

Add the Vegetables for Vegan Kimchi Ramen:

To the simmering broth, add the mushrooms and bok choy (or spinach). Cook for 2-3 minutes until the vegetables are tender but still vibrant.
Stir in the kimchi and cook for another 2 minutes, heating through and infusing the broth with its flavor.

Assemble the Ramen:

Divide the cooked noodles into two bowls.
Pour the hot, flavorful broth with vegetables and tofu over the noodles.
Top with crispy tofu cubes, a sprinkle of sesame seeds, green onions, and chili flakes for an extra kick if desired.

Serve:

Serve immediately while hot, garnished with extra kimchi on the side if desired.

Tips for Vegan Kimchi Ramen Recipe:

If you prefer your ramen to be spicier, you can always increase the gochujang or add more chili flakes to your taste.
To make it even richer, you can drizzle a little sesame oil on top before serving.
You can use any vegetables you like. Zucchini, carrots, and bell peppers are also good for this ramen.
If you want a vegan "egg," go ahead and place soft-boiled vegan egg, preferably made from tofu or agar-agar, on the ramen.

Nutrition information:

400-500 kcal as per serving depending upon what kind of tofu and noodles have been used

Protein content: 18-20g coming from Tofu | Fat Content: 15-18 g Healthy fats from sesame oil, tofu
Carbohydrates: 55-60g Noodles + vegetables | Fiber: 5-7g from Kimchi and vegetables

This recipe is satisfying and comfort food, providing you with a very round meal that is full of vibrant flavors and textures. Enjoy your bowl of Classic Vegan Kimchi Ramen!

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This recipe is part of our Complete Vegetarian Korean Recipes Guide — explore kimchi, Korean corn dogs, cream cheese garlic bread and more.