Vegan Kimchi Ramen Recipe

This vegan kimchi ramen recipe is such an easy recipe for a busy weeknight. It's loaded with cubed tofu, edamame, and lots of heat, thanks to Mama O's super spicy kimchi paste.

5 from 9 votes

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Prep Time: 10

Cook Time: 30

Inactive time: 20

Total Time: 1

Servings:

Calories: 579kcal

Equipment

2 Large pots
Colander

Ingredients

1 pound firm tofu
1 tablespoon neutral oil
8 ounces cremini mushrooms, trimmed and sliced
1 shallot, peeled and diced
¼ cup gochujang
1 tablespoon vegan kimchi paste, optional
6 cups water or vegetable broth
1 tablespoon dehydrated kimchi or ¼ cup fresh kimchi, chopped
3 tablespoons low-sodium soy sauce more or less to taste
3 teaspoons sesame oil, divided
8.4 ounces ramen noodles or use 4 blocks of instant ramen noodles
14.5- ounce can full-fat coconut milk
5 scallions, thinly sliced; white and green parts kept separate
1 cup frozen edamame
1 teaspoon sesame seeds
Salt to taste

Instructions

Press the tofu:

Drain the tofu and wrap it with paper towels. Place on a plate with a heavy-bottomed pan on top. Set aside for 15–20 minutes. Cut into bite-sized cubes.

Cook the mushrooms and shallot:

Heat 1 tablespoon neutral oil in a large pot. Add the mushrooms and cook, turning occasionally, for 8–10 minutes. Add the shallot and cook for 2–3 minutes until soft. Add a pinch of salt.

Fry the gochujang and kimchi paste:

Add the gochujang and kimchi paste to the pot. Cook for 1–2 minutes until it begins to deepen in color.

Simmer the broth:

Pour in the water or broth and bring to a boil. Add the kimchi, 1 tablespoon soy sauce and 1 teaspoon sesame oil. Add the remaining 2 tablespoons soy sauce if needed. Reduce heat and simmer for 20 minutes. Taste and adjust the seasonings.

Cook the noodles and tofu:

Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Drain into a colander and rinse. Divide the cooked noodles between four bowls.
Add the cubed tofu to the ramen broth and continue simmering as the noodles finish cooking.

Finish the broth:

Add the coconut milk and scallion whites to the broth and simmer for 5 minutes. Taste and adjust seasonings.
Add the frozen edamame to the pot and simmer for 3–4 minutes more until bright green and warmed through. Taste and season. Turn off the heat.

Prepare the garnish:

In a small bowl, combine the scallion greens, remaining 2 teaspoons of sesame oil, sesame seeds, and a pinch of salt. Toss to coat.

To serve:

Ladle the broth over the noodles. Serve with the scallion garnish on top. Enjoy!

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