Kimchi Ramen With Tofu
Toss out the seasoning packet and make this spicy Kimchi Ramen instead! It’s still ridiculously easy, but adding tofu, kimchi, and shiitakes makes it a satisfying, flavour-packed meal.
If you thought you left behind your ramen years when you graduated from college, it’s time to give it a second look. Ramen is EVERYWHERE lately because it allows you to start with an affordable ingredient and jazz it up into something that feels a little more adult than noodles + a seasoning packet. Like my Spicy Ramen and Peanut Butter Ramen, this kimchi ramen has you discard the seasoning and then add a TON of good stuff for more flavour and satisfaction. In addition to the kimchi, I add tofu and mushrooms too, which makes ramen into a more filling meal.
Why Kimchi Ramen Is My New Favourite Weekday Lunch
I’m always on the hunt for easy lunch options and this kimchi ramen has been on frequent rotation lately. Here’s why:
- Quick and easy. This kimchi ramen recipe is done in less than 30 minutes, with only a few more steps than if you made it following the package directions with the seasoning packet.
- Spicy and flavourful. Gochugaru adds heat, but it also has a subtle smokiness to it too, while the kimchi is tangy, spicy, umami, and a little bit sweet. It makes these noodles irresistible!
- A meal in a bowl. Between the noodles, kimchi, mushrooms, and tofu, this ramen recipe is a satisfying meal. You don’t need anything else to complete it!
Notes on Ingredients
Here are some notes on the ingredients you’ll need to make kimchi ramen. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil
- Garlic and ginger – Use fresh, not dried and ground, for the most dynamic flavour.
- Gochugaru – Feel free to adjust the amount to your tastes, but note that although it looks similar to cayenne, it’s not nearly as spicy!
- Soy sauce – Tamari or coconut aminos also work in this recipe.
- Vegan kimchi – Kimchi is commonly made with fish sauce and shrimp, so be sure to read the label.
- Sugar
- Shiitake mushrooms – Discard the stems, which are too tough to eat.
- Vegetable broth – I like to use my Homemade Vegetable Broth.
- Ramen noodles – You’ll only use the noodles, not the seasoning packets. (If you don’t like to waste, you can save the seasonings for popcorn.)
- Firm tofu – This will need to be cooked. Here are some options: Fried Tofu or Crispy Air Fryer Tofu.
- Green onions
- Sesame seeds – Optional, for serving.
What Is Gochugaru?
Gochugaru is a Korean red chili powder made from dried ground red chili peppers. It’s a key ingredient in kimchi and gochujang, giving both their red colour and spicy flavour. You’ll find that gochugaru has a little more depth than cayenne, with some subtle sweetness, smokiness, and fruitiness. The heat level can vary between different brands, so I recommend adding a smaller amount to your ramen, then taste and add more as needed!
How to Make Kimchi Ramen
You’re just a few steps away from this tasty kimchi ramen! Here’s what you’ll need to do.
- Sauté the aromatics. Warm the sesame oil in a pot over medium heat, then add the garlic and ginger and sauté until fragrant. Stir in the gochugaru and soy sauce; cook for 30 seconds more.
- Simmer. Stir in the chopped kimchi, sugar, shiitakes, and broth. Bring to a simmer and cook for 6 to 8 minutes, or until the mushrooms are tender.
- Add the noodles. Drop the noodles into the broth and cook until they’re tender, for the time indicated on the package.
- Add tofu and serve. Stir in the tofu, then divide everything into bowls and garnish with green onions and sesame seeds.
Variation Ideas
While this is the way I’ve been making kimchi ramen, it’s definitely not the only way! Here are a few more ideas for inspiration.
- Swap out the tofu. You can skip it altogether, or try something different like Vegan Chicken, tempeh, or even chickpeas.
- Try different mushrooms. Maitake mushrooms would be delicious, or add delicate enoki mushrooms just before serving.
- Veg it up. Stir in spinach, toss in some cabbage or bean sprouts, or use some of your zucchini harvest. You can totally get creative, friends!
Serving Suggestions
This is a meal on its own, but if you want to get some extra servings out of it (since it only serves 2), you can pair it with something else. My Vegan Potstickers, Vegan Dumplings With Dipping Sauce, or Fresh Summer Rolls would be great starters, or serve my Quinoa Salad with Sesame Ginger Dressing on the side.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezer: You can also freeze leftover kimchi ramen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm up your ramen in a pan over medium heat or in the microwave.
More Asian-Inspired Soup Recipes
Enjoy friends! If you make this kimchi ramen, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Kimchi Ramen
Ingredients
- 1 tablespoon sesame oil , 15mL
- 3 cloves garlic, minced – 9g
- 1 teaspoon freshly grated ginger, 2g
- 1 to 2 teaspoons gochugaru, adjust to taste – 2 to 4g
- 2 tablespoons soy sauce, 30mL
- ½ cup chopped vegan kimchi with juice, 120g
- ¼ teaspoon sugar
- 1 cup sliced shiitake mushrooms, 90g
- 3 cups vegetable broth, 720mL
- 5 ounces ramen noodles, about 2 blocks, discard seasoning – 140g
- ½ block firm tofu, cubed and pan-fried or air-fried until golden – 200g
- 2 green onions, sliced – 20g
- Sesame seeds, optional for serving
Instructions
- Heat sesame oil in a medium pot over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant.
- Stir in gochugaru and soy sauce. Let it bloom in the hot oil for about 30 seconds to release its flavor.
- Add chopped kimchi (with juice), sugar, sliced shiitake mushrooms, and vegetable broth. Bring to a simmer and cook for 6 to 8 minutes, until mushrooms are tender.
- Add ramen noodles to the broth and cook according to package instructions (usually 3 to 4 minutes), until tender.
- Stir in the tofu and let everything warm through. Divide into bowls, top with sliced green onions and sesame seeds, and serve hot.
Notes
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezer: You can also freeze leftover kimchi ramen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm up your ramen in a pan over medium heat or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
