Vegan Kimchi Ramen
This vegan kimchi ramen soup is simple, but features a broth that's so flavorful! Includes chewy ramen noodles, crunchy bok choy and umami-loaded mushrooms. Perfect comforting weeknight meal that can be done within 25 minutes.
Servings: 2 large bowls
Calories: 165kcal
Ingredients
- 1 tsp toasted sesame oil optional, to cook the vegetables
- 1 yellow onion diced
- 3.5-5 oz shiitake mushrooms sliced, or other kind of mushrooms
- 2 cloves of garlic crushed
- 1 inch ginger grated
- ¼ cup soy sauce
- 1 tbsp red curry paste
- 1 cup kimchi (with the juice) roughly chopped as needed
- 4 cups vegetable broth
- 1 tbsp miso paste
- 3-4 baby bok choy
- 2 squares ramen noodles without the seasoning packets
Optional toppings for serving
- sesame seeds
- green onion sliced
- soft (silken) tofu cubed
Instructions
- In a medium pot, add the sesame oil (if using) and warm up on medium-high heat. Then, add the onion and cook for 3-5 minutes or until tender. Add the shiitake, garlic, ginger and keep cooking stirring often for 2-3 minutes.
- Once the veggies are done cooking, add the soy sauce, red curry paste, kimchi and broth. Stir, cover and bring to a simmer. Let it cook on low-medium for 5-10 minutes. During that time, combine the miso paste with 2 tablespoons of water in a small bowl and whisk until creamy and smooth.
- When ready to eat, remove the cover and add the noodles, sliced bok choy and miso-water mixture. Bring back to a simmer and cook only for a few minutes or until the noodles are al dente. Divide in 2-3 bowls and serve with the silken tofu, sesame seeds and green onions or your favorite toppings.
Video
Notes
- Once the noodles are cooked into the broth, then leftovers don't store very well as they will keep cooking and get mushy over time. If planning on having leftovers, then store the broth apart from the noodles.
- You can also cook the ramen in boiling water apart, divide the cooked noodles in bowls and then pour the broth over. This is what you should do if not planning on eating it right away as the noodles will keep cooking in the warm broth.
- Ramen noodles often include eggs, so if you are strictly plant-based, then be sure to use a vegan brand. We love all the Asian style noodles from the brand Lotus. I used Lotus's brown rice and millet ramen. They are less curly than the classic ones, but so much healthier.
- I like to top ramen noodles soup with silken soft tofu, but feel free to use regular firm tofu and roast it first or simply boil it in the broth for a few minutes to warm it up and flavor it.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 165kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4242mg | Potassium: 426mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9787IU | Vitamin C: 82mg | Calcium: 246mg | Iron: 4mg