Kimchi Ramen

5 from 1 vote

This kimchi ramen recipe is my go-to whenever I am craving something warm, spicy, and delicious. It is perfect for lunch or a weeknight dinner as it's very quick and easy to whip up.

Prep Time7

Cook Time5

Total Time12

Course: Dinner, Main Course, Soup

Cuisine: Korean-Inspired

Keyword: kimchi ramen, spicy kimchi ramen

Servings: serving

Calories: 632kcal

Ingredients

½ tablespoon vegetable oil
1 green onion sliced, white and green parts separated
1 garlic clove (optional) minced
¼ - ⅓ cup kimchi plus extra kimchi on the side
2 medium-sized mushrooms stems removed, sliced
½ tablespoon oyster sauce
½ tablespoon soy sauce more to taste
1 ½ teaspoon gochujang
1 teaspoon gochugaru more to taste
2 cups vegetable or chicken broth or another type of suitable stock such as dashi or seafood stock
1 package instant ramen seasoning package discarded
⅓ block firm tofu moisture removed, cut into slices
fresh chili peppers, green onions, sesame oil as toppings, optional

US Customary - Metric

Instructions

Preheat some oil in a pot over medium heat. Then sauté the white parts of the green onion, garlic (optional), kimchi, and mushrooms for 2-3 minutes.
½ tablespoon vegetable oil, 1 green onion, ¼ - ⅓ cup kimchi, 2 medium-sized mushrooms, 1 garlic clove (optional)
Next, add the oyster sauce, soy sauce, gochujang, and gochugaru. Sauté for 1 minute.
½ tablespoon oyster sauce, ½ tablespoon soy sauce, 1 ½ teaspoon gochujang, 1 teaspoon gochugaru
Now add in the vegetable broth and stir everything. Place the instant ramen noodles, sliced tofu, and the remaining green onion parts in the pot. Cover with the lid and let everything cook for 4-5 minutes depending on the noodles you use.
2 cups vegetable or chicken broth, 1 package instant ramen, ⅓ block firm tofu
Garnish with toppings of choice and enjoy!
fresh chili peppers, green onions, sesame oil

Nutrition