This Kimchi Ramen comes together in under 30 minutes and is packed with kimchi, tofu and perfectly chewy ramen noodles! Enjoy this soup as an appetizer or as a full meal.
A vegetarian ramen recipe made with kimchi
If you haven’t tried kimchi ramen yet, you’re in for a treat. This vegetarian version is vibrant, deeply flavorful, and much healthier than instant packets or many restaurant versions. It’s simple to prepare and takes less than 30 minutes from start to finish, with a rich broth that develops quickly.
What is kimchi?
Kimchi is a traditional Korean fermented vegetable, most commonly napa cabbage, seasoned with spices. It has a tangy, spicy, umami-forward profile similar to pickled vegetables but with distinct Korean flavors. Because it’s fermented, kimchi also provides probiotics and can be a healthy addition to your meals.
You can find kimchi at Asian grocery stores, many larger supermarkets, and specialty health food shops. If you follow a vegetarian or vegan diet, check the label—some brands include fish sauce or shrimp paste.
Ingredients you’ll need for this recipe
- Vegetable oil: for sautéing the aromatics.
- Garlic: 2 large cloves, fresh and finely chopped.
- Green onions: 2, chopped (shallots can be substituted).
- Shiitake mushrooms: fresh or rehydrated dried, sliced.
- Red curry paste: adds instant depth and heat.
- Kimchi: about 1/2 cup, chopped.
- Kimchi juice: about 1/4 cup to boost flavor.
- Vegetable broth: 1 litre (low-sodium recommended).
- Soy sauce or tamari: 1–2 tbsp to taste; tamari for gluten-free.
- Coconut sugar: 1 tsp to balance tanginess.
- Soft tofu: 1 block, cut into cubes.
- Ramen noodles: 2 packs, fresh or dried.
How to make kimchi ramen
Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the garlic and green onions and sauté about 1 minute, then add the shiitake mushrooms and cook another 1–2 minutes until they begin to soften. Stir in 1 tablespoon red curry paste and 1/2 cup chopped kimchi; cook together for a couple of minutes to release the aromatics.
Add the kimchi juice, 1 litre vegetable broth, 1–2 tbsp soy sauce (start with less and adjust) and 1 tsp coconut sugar. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes to meld flavors. Raise the heat to medium, add the cubed soft tofu and the ramen noodles, and cook the noodles for 2–3 minutes until tender. Taste and adjust seasoning, then serve immediately.
Tips for making this recipe perfectly
- Use low-sodium vegetable broth so you can control the salt level. Add soy sauce gradually and taste as you go.
- Don’t omit the curry paste or kimchi juice; they add essential depth and balance.
- The soup often tastes better the next day after flavors meld. If storing, keep noodles separate to prevent sogginess.
More ramen recipes to try
- Quick and Easy Ramen
- Ramen Noodle Stir Fry
- Spicy Thai Ramen
If you try this Kimchi Ramen, leave a comment or rating to share how it turned out. Enjoy the bold, warming flavors—perfect for a quick weeknight meal or a comforting bowl anytime.
Kimchi Ramen
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Korean
- Diet: Vegan
Description
A delicious, quick kimchi ramen noodle soup that comes together in under 30 minutes.
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 green onions, chopped
- 5 shiitake mushrooms, sliced
- 1 tbsp red curry paste
- 1/2 cup kimchi, chopped
- 1/4 cup kimchi juice
- 1 litre vegetable broth (low-sodium)
- 1–2 tbsp soy sauce or tamari, to taste
- 1 tsp coconut sugar
- 1 block soft tofu, cut into cubes
- 2 packs ramen noodles
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the garlic and green onions and cook 1 minute, then add the shiitake mushrooms and cook 1–2 minutes more.
- Stir in the red curry paste and kimchi, mixing well.
- Add the kimchi juice, vegetable broth, soy sauce, and coconut sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Turn the heat to medium, add the tofu and noodles, and cook 2–3 minutes until the noodles are tender.
- Serve hot and enjoy.
Notes
Depending on your vegetable broth, adjust soy sauce to reach the desired saltiness—start with less and add more if needed.
Low-sodium broth helps you control the soup’s salt level. Curry paste and kimchi juice are key to the soup’s flavor—don’t skip them.
The soup often improves after resting overnight. If making ahead, store noodles separately to avoid sogginess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 4g
- Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g