This post may contain affiliate links. Please read our disclosure policy.
Forget about instant ramen packets! This kimchi ramen is made entirely from real ingredients like crispy tofu, pan-fried mushrooms, corn, and pak choy, all simmered in a deep, spicy, and tangy kimchi broth. Cozy and ready in 30 minutes, it’s the kind of meal you’ll want to make on repeat!
If you’ve ever grabbed a packet of instant kimchi ramen at the store, you know the disappointment. The broth tastes artificial, there’s no real kimchi to speak of, just a seasoning packet doing its best. Not exactly inspiring.
This version is a whole different level: A proper kimchi broth built from actual fermented kimchi, shallots, ginger, and garlic. It’s spicy, tangy, and savory in a way no packet can replicate.
It’s also done in about 30 minutes in one pot (plus one for cooking the noodles), which makes it great for weeknights. Vân and I have been making this on rotation for a while now, and I can say without hesitation that it’s our favorite ramen recipe. Once you try it, instant kimchi ramen is going to have a hard time competing.
🌶️ Ramen, Made for Kimchi Lovers
- Sweet, spicy, savory. Each spoonful, or should I say slurp, packs all of those flavors at once. The broth is loaded with umami, with the right balance of tanginess and spiciness, and a hint of sweetness to round it all out.
- Ready in 30 minutes. Sauté the aromatics and mushrooms, then add the remaining ingredients and simmer the broth. One pot, minimal effort.
- Loaded with add-ins. Juicy pieces of kimchi, crispy tofu, crunchy corn, and tender noodles. Every bite has something going on.
🥬 Ingredient Notes
Here is what you will need to prepare this ramen. You can find the exact measurements in the recipe card at the bottom of this post.
- Kimchi – Responsible for most of the flavor of the broth. It brings tanginess, spiciness, and umami. You can use store-bought vegan kimchi (be careful, some brands include fish or shrimp, so check the label before buying) or homemade kimchi. The latter is obviously the best option if you have the time to make it.
➜ Love kimchi? Check out my tofu kimchi stew, kimchi quiche, or kimchi fried rice! - Vegetable broth – I used a cube, but liquid stock works too.
- Garlic, ginger, shallot – Shallots and garlic bring a sharp and pungent aroma. Ginger adds a citrusy flavor.
➜ Note: For optimal flavor, use fresh ginger with smooth skin and firm flesh. - Soy sauce – Brings saltiness and depth. You can easily replace it with tamari or coconut aminos for a gluten-free option.
- Gochugaru – Gochugaru is a Korean dried chili powder. It adds a bit more heat to the broth.
- Corn – Canned or frozen.
- Salt and sugar – To season. Don’t omit the sugar – it helps balance the flavor. Asian cuisine often relies on both salt and sugar to season, so it has its place here!
- Tofu – Use firm or extra-firm tofu. You can air-fry, bake, or deep-fry it. More about that below.
- Pak choy – Or Chinese broccoli, morning glory, or even mustard greens.
- Mushrooms – I like cremini, but oyster, enoki, or beech mushrooms are also great options.
- Instant noodles – I used a 4.23-ounce (120g) package of Nongshim instant noodles, but any other brand will work. Not a fan of instant noodles? You can use your favorite long noodles, too!
➜ Gluten-free: Use gluten-free spaghetti, linguine, soba, or rice noodles!
How to cook the tofu:
You have three options to cook the tofu before adding it to the ramen:
- Air-fry: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Air-fry at 350°F (175°C) for 17-20 minutes, flipping it halfway, until golden brown.
- Bake: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Arrange it in a single layer on a lined baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden and slightly crispy.
- Pan-fry: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Add the tofu in a single layer and season with 1/4 tsp salt. Cook without stirring for 8-10 minutes per side until golden brown on all sides.
🥣 How It’s Done
- Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the shallots, garlic, and ginger.
- Cook for 2-3 minutes or until the shallots are slightly golden brown.
- Add the sliced mushrooms.
- Sauté. Sauté for 2-3 minutes, stirring regularly until the mushrooms are tender.
- Add the kimchi. Next, add the kimchi with its juice and cook for 2-3 minutes.
- Let simmer. Pour in the vegetable broth and seasonings, and simmer for about 10 minutes.
- Add the remaining ingredients. Add the pak choy, corn, and tofu, and simmer for another 5-7 minutes or until the pak choy is tender.
- Serve. Cook the instant noodles in a separate pot of water, then divide them between two serving bowls. Pour the piping hot broth over them and add the toppings. Serve immediately.
📔 Vân Tips
Double (or triple!) the broth. This recipe yields two servings. You can scale it up to serve the whole family or have leftovers.
Cook the noodles separately. I know it’s tempting to cook the noodles directly in the broth, but please don’t. They release starch into the broth, altering its consistency and flavor.
🍗 Variations
- Switch up the protein: Not into tofu? Use vegan chicken, pan-fried tempeh, or even vegan bologna!
- No vegetable broth option: Replace it with the same amount of water and 3/4 tsp of salt. The broth will be slightly less deep in flavor but still very good.
❄️ Storing and Reheating
- To store: You can store the broth in the refrigerator for up to 5 days.
- To reheat: Reheat over medium heat for 5-7 minutes or until hot. In the meantime, cook the noodles.
💬 FAQs
Yes. You can simply omit the gochugaru.
No, the broth is already seasoned. You only need to use the noodles from the package.
Yes, it even tastes better the next day! Cook the broth and refrigerate it. Before serving, reheat the broth, cook the noodles, and air-fry the tofu, then assemble everything.
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Easy Kimchi Ramen (30 Minutes!)
Ingredients
Tofu
- 5.3 ounces (150 g) firm tofu
- 2 tsp (10 ml) oil
- 1/4 tsp salt
Kimchi Broth
- 1 tbsp (15 ml) oil
- 1 shallot minced
- 2 cloves of garlic minced
- 1 tbsp finely chopped ginger
- 5 cremini mushrooms sliced
- 1/2 cup (140 g) kimchi (with its juice)
- 3 cups (720 ml) vegetable broth
- 1 and 1/2 tbsp (22 ml) soy sauce
- 1 and 1/2 tbsp (18 g) sugar
- 1/4 tsp gochugaru
- 1 pak choy sliced in quarters
- 1/3 cup cooked corn (canned or frozen)
- 1/4 cup chopped green onions (for serving)
Instructions
Tofu
- Air-fry option: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Air-fry at 350°F (175°C) for 17-20 minutes, flipping it halfway, until golden brown.Bake option: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Arrange it in a single layer on a lined baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden and slightly crispy.Pan-fry option: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Add the tofu in a single layer and season with 1/4 tsp salt. Cook without stirring for 8-10 minutes per side until golden brown on all sides.Set the tofu aside while you prepare the broth.
Kimchi Broth
- Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the minced shallots, garlic, and ginger. Sauté for 2-3 minutes or until the shallots are slightly golden brown.
- Add the mushrooms. Next, add the mushrooms and sauté for 2-3 minutes, stirring regularly, until the mushrooms are slightly caramelized.
- Add the kimchi. Add the kimchi with its juice and sauté for another 2-3 minutes. Then, pour in the vegetable broth, soy sauce, sugar, and gochugaru.
- Let simmer. Bring to a boil, then reduce to a simmer and simmer uncovered for about 10 minutes.
- Add the remaining ingredients. Add the pak choy, corn, and tofu, and simmer for another 5-7 minutes or until the pak choy is tender. Cover the pot to keep the broth hot while you cook the noodles.
- Cook the noodles. Bring a small pot of water to a boil. Once boiling, add the instant noodles and cook according to the package instructions (usually 2-4 minutes). Drain the noodles and divide them between two serving bowls.
- Assemble. Pour the piping-hot broth over the noodles and add the toppings. Garnish with the chopped green onions and serve immediately.
- You can store the broth in the refrigerator for up to 5 days.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment