Kimchi Ramen
This spicy Kimchi Ramen is ridiculously easy, and the combination of tofu, kimchi, and shiitakes makes it a satisfying, flavour-packed meal!
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.
Nutrition
Calories: 513kcal | Carbohydrates: 59g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 4027mg | Potassium: 436mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1203IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 6mg