Vegan Kimchi Miso Ramen is a easy-to-make Japanese & Korean fusion ramen dish with a spicy, rich and aromatic miso broth. Say good-bye to flavorless instant noodles and make this delicious home cooked vegan kimchi miso ramen!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: Japanese, Japanese Inspired, Korean-Inspired
Servings: 2
Author: Plant-Based Matters
Ingredients
1tbspneutral oil
3clovesgarlicminced
1-inchginger knobminced
1/2-3/4cupvegan kimchiuse any vegan napa cabbage kimchi of your choice
Start boiling water in a large sauce pan for cooking ramen noodles.
Meanwhile, prepare the ramen broth. Heat up a medium sauce pan at medium to medium-high heat. Pour neutral oil and add garlic and ginger. Cook for about 1-2 minutes until aromatic and the garlic is slightly crispy.
Next, add kimchi and gochujang. Cook for about 2 minutes. Then, add water and turn up the stove on high heat to bring it to a boil. Once it’s boiling, reduce the heat to medium low and let it simmer for 2-3 minutes.
Reduce the heat to low. Add miso paste and dissolve into the soup. To do so, place the miso on a ladle and partially submerge it in the broth to slowly incorporate the broth into the ladle. Use long cooking chopsticks (or a small whisk) to stir the miso gently in the ladle to let it dissolved. Stir well.
Add sugar then adjust the seasonings with sea salt if necessary. Turn up the heat to medium-high to reheat the broth.
Start cooking your choice of ramen noodles according to the instruction on the package. Right before the ramen noodles are done, pour the hot broth into a serving bowl.
Once the noodles are done, drain well and add to the broth. Let the noodles gently swim in the broth to prevent the noodles from sticking together.
To serve, top it with scallions, toasted sesame oil (1 tsp per serving), toasted sesame seeds (optional), and extra kimchi (optional.)
Notes
Vegan Kimchi
Be sure to look for vegan kimchi (made with napa cabbage) like my homemade Vegan Kimchi.
Every kimchi taste different in saltiness, spiciness and sourness depending on the level of fermentation. Adjust the amount to your preference.
Gochujang is Korean fermented red chili paste. It tastes spicy, savory and sweet.
Every gochujang taste different. Adjust the amount to your preference.
I use Mother-in-Law’s Gochujang (Original.)
Choice of Miso
Any miso would work for this recipe.
My go-to multipurpose miso is koji miso (soybean-base miso with a substantial amount of rice koji) of any kind. It’s still savory but koji makes it slightly sweet!
Gochugaru
Gochugaru is Korean dried red chili pepper flakes.
You can easily find one at Korean grocery stores and online stores. I use Gochugaru from Mother-in-Law’s Kimchi.
You can adjust the amount to your taste.
Choice of Vegan Ramen Noodles
Use any ramen noodles of your choice.
Be sure to choose egg-free ramen noodles (many ramen noodles contain eggs.)
I use Kaedama from Sun Noodle. I love the chewy texture and the authentic ramen noodle taste! Highly recommend it.