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Vegan Kimchi Ramen

Vegan Kimchi Ramen has an addictive spicy-umami broth, mushrooms, fermented bamboo shoots, and seaweed, with a touch of vegan butter on top.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Fusion, Japanese, Korean
Servings: 2
Author: Thomas

Ingredients

  • 2 servings ramen noodles

Broth

    To Saute

    • 1 Tablespoon oil peanut, canola or other neutral
    • 1 ½ cup vegan kimchi chopped finely (more for topping - see below)
    • 2 green onions sliced and white and green parts separated

    Broth and Simmering Ingredients

    • 1 liter vegetable broth
    • ¼ cup kimchi juice
    • 3 dried shiitake mushrooms
    • 1 piece kombu seaweed (2x4 inches or 5x10 centimeters)
    • 4 coin-sized ginger slices

    Stir in Toward End

    • 1 Tablespoon red miso or 2 teaspoons doenjang
    • 2 teaspoons maple syrup or other sweetener
    • ¼ teaspoon ground white pepper
    • ½ Tablespoon soy sauce
    • 1 Tablespoon gochugaru fine

    Sauteed Enoki Mushrooms

    • 150 grams enoki mushrooms (5.3 ounces) split into bite-size bunches but not cut
    • ½ Tablespoon oil for cooking the mushrooms

    Other Toppings

    • ½ cup raw kimchi
    • 1 tube Korean soft tofu “soondubu”
    • 50 grams menma 2 ounces
    • 2 cups raw spinach
    • 1 Tablespoon vegan butter or ½ Tablespoon toasted sesame oil
    • Nori flakes to garnish can sub furikake

    Instructions

    Prepare the Broth

    • Heat the oil in a 2-quart (or larger) saucepan over medium heat. When hot, add the kimchi and white part of the green onion. Saute, stirring occasionally, until slightly caramelized, about 5 minutes.
    • Add the vegetable broth, kimchi juice, shiitake mushrooms, kombu, and ginger. Bring to a boil, then reduce the heat to low. Simmer until the broth is infused with the shiitake mushrooms, kombu, and ginger, about 25 minutes. You can start the water for the noodles while the broth is simmering.

    Saute the Enoki Mushrooms

    • Heat the ½ Tablespoon oil in a small skillet over medium-high heat. When hot, add the enoki mushrooms. Cook until browned and nicely blistered, about 5 minutes. Set aside.

    Boil the Noodles and Blanch the Spinach

    • Bring a pot of water to a boil. When nearly ready to serve,cook the noodles according to the package instructions. Remove the noodles as soon as the texture is al dente, if not 30 seconds or so sooner. Transfer the noodles to your ramen bowls.
    • Blanch the spinach in the boiling water until bright green, 20-30 seconds. Drain and divide the spinach into the ramen bowls.

    Complete the Broth

    • Just before serving, remove and discard the shiitake mushrooms, kombu, and ginger slices. Stir the miso, maple syrup, white pepper, soy sauce, and gochugaru into the simmering ramen broth. Stir until fully incorporated.

    Serve the Broth and Rest of the Toppings

    • Divide the broth into the ramen bowls with the noodles and divide all the toppings into the bowls. Serve and enjoy immediately.