Comfort Food
Kimchi Ramen
Prep
10 minutes
Cook
35 minutes
Yield
1 -2
This kimchi ramen recipe is quick, comforting, and full of flavor. You’ll love this on a cold winter night!
This kimchi ramen combines the fermented deliciousness of kimchi with a comforting bowl of ramen. This dish is a great winter recipe, it’s incredibly easy and quick to make, plus it’s full of flavor. Add this kimchi ramen to your menu for this week and thank me later.
Why you’ll love this kimchi ramen:
- Quick: Make this kimchi ramen in just 45 minutes. That’s it!
- Flavorful: This kimchi ramen is full of flavor and gut-healthy ingredients
- Comforting: A big warming bowl of ramen is such a comfort food for me in the colder months
Ingredients:
Kimchi: Kimchi is full of beta-carotene and other antioxidants. It’s also a great source of vitamins A, C, and K, plus folate, potassium, and calcium.
Ramen Noodles: Ramen noodles don’t actually have a ton of health benefits, which isn’t really surprising, but they do have iron, B vitamins, and manganese. So that’s something!
Probiotics: Did you know that it’s a myth that kimchi is a probiotic? Kimchi, along with other fermented foods like sauerkraut, and kombucha contain live and active cultures but they are not necessarily packed with probiotics. The live organisms in these products have one purpose and that’s to perform the fermentation and not necessarily to provide the health benefits that a probiotic would. That’s why I love to incorporate Seed DS-01™ Daily Synbiotic to my daily routine. This 2-in-1 capsule is both a prebiotic and probiotic (with 24 probiotic strains) which helps with my gastro and overall health.
Use code FOODBYMARIA at checkout for 15% off your Seed products
How to make kimchi ramen:
- For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
- While the tofu is baking, make the soup.
- To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
- Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
- Serve garnished with green onion, ciltantro and crispy tofu.
Don’t want to use tofu? Top with your favorite protein or even try a soft-boiled egg!
Want less spice? Omit the chili flakes from the ramen.
Other recipes you’ll love:
- Vegan Grits & Creamy Beans & Collards
- Refried Beans & Avocado Tacos
- Vegan BBQ Black Bean Meatballs
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Kimchi Ramen
Video
Ingredients1x2x3x
For the tofu
- 1 tbsp olive oil
- ⅓ block medium-firm tofu, sliced into 6 pieces
- 2 tbsp corn starch
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground pepper
For the kimchi ramen
- 1 tbsp olive oil
- 4 mushrooms, sliced
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 1 tbsp vegetable stock paste
- ½ tsp chili flakes
- 3 tbsp soy sauce or tamari
- 3 cups water
- 1 package ramen noodles
- ½ cup kimchi
- cilantro and green onion for garnish
Instructions
- For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
- While the tofu is baking, make the soup.
- To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
- Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
- Serve garnished with green onion, ciltantro and crispy tofu.
Notes
Nutrition
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Kimchi Ramen
Ingredients
For the tofu
- 1 tbsp olive oil
- ⅓ block medium-firm tofu, sliced into 6 pieces
- 2 tbsp corn starch
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground pepper
For the kimchi ramen
- 1 tbsp olive oil
- 4 mushrooms, sliced
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 1 tbsp vegetable stock paste
- ½ tsp chili flakes
- 3 tbsp soy sauce or tamari
- 3 cups water
- 1 package ramen noodles
- ½ cup kimchi
- cilantro and green onion for garnish
Instructions
- For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
- While the tofu is baking, make the soup.
- To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
- Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
- Serve garnished with green onion, ciltantro and crispy tofu.
Video
Notes
Nutrition
FoodbyMaria.com
