Vegan kimchi ramen is a quick bowl of springy noodles, spicy broth, mushrooms and tofu. Use vegan kimchi for a clean plant-based dish, then finish with sesame and spring onion for freshness.
Ingredients
- 2 portions ramen noodles
- 1 tablespoon sesame oil
- 2 garlic cloves and 1 teaspoon grated ginger
- 2 tablespoons gochujang and 1 tablespoon soy sauce
- 750 ml vegetable stock
- 1 cup vegan kimchi, mushrooms and bok choy
- 150 g firm tofu, sesame seeds and spring onion
Method
- Fry garlic and ginger in sesame oil, then stir in gochujang.
- Add stock and soy sauce; simmer for 8 minutes.
- Add mushrooms, kimchi and tofu and cook until hot.
- Cook noodles separately, divide between bowls and ladle over the broth.
- Finish with bok choy, sesame seeds and spring onion.
Tips and storage
Check kimchi and gochujang labels for fish or shrimp ingredients. Keep noodles and broth separate when storing; refrigerate for up to 2 days.
More plant-based comfort food
For more vegan cooking, explore our vegetarian global cuisine guide, try the Vegan Stir Fry, or browse the Vegan Kimchi Ramen. For another warming noodle dish, see the Vegan Kimchi Ramen recipe.
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