Vegan Kimchi Ramen with Miso and Mushrooms

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This delicious vegan kimchi ramen is made with a spicy miso broth, mushrooms, and homemade kimchi. Try this kimchi miso soup with ramen noodles for a warming dinner on a cold day.


  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Fermented Garlic, Minced
  • 1 Tablespoon Grated Ginger
  • 1/2 Cup Onion, Finely Chopped
  • 2 Tablespoons Red Miso Paste 
  • 2 Tablespoons Tamari 
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoons Sriracha 
  • 3 Tablespoons Maple Syurp
  • 40 fl oz Vegetable Broth 
  • 1 Cup Kale, Chopped 
  • 1 Cup Mushrooms, Sliced 
  • Fermented Kimchi
  • 2 Cups Tofu, Chopped, and Pan Fried
  • Rice Noodles or Rice Ramen, Cooked
  • Fermented Jalapeno Slices
  • Soft Boiled Egg (optional)


  1. In a pot over medium heat, sauté the sesame oil, olive oil, garlic, onion, and ginger for about 1 minute. 
  2. You’ll notice the garlic and ginger may start to stick, just keep stirring.
  3. When the ginger starts to stick and brown, add in 1/2 cup of vegetable broth, and scrape the pot to deglaze.
  4. Mix in the miso paste until it is fully dissolved. 
  5. Add in the tamari, rice vinegar, sriracha, and maple syrup. Stir evenly combine and bring to a simmer. 
  6. Add in the rest of the vegetable broth, and bring to a boil.
  7. Reduce heat to a simmer and add in the chopped mushrooms and kale. Simmer until the mushrooms and kale are cooked to your liking. 
  8. Ladle into soup bowls over rice ramen noodles while it is simmering hot. Top with kimchi, seared tofu, fermented jalapeno slices, and a soft-boiled egg (optional). Enjoy!


  • to pan fry tofu,  press the tofu for 10 minutes and pat dry. Cube the tofu. Then heat olive oil in a skillet and fry the tofu on each side until golden brown.