Easy Kimchi Ramen (30 Minutes!)
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!
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
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.
