When I crave soup, it’s almost always a craving for this gluten-free and plant-based Kimchi Miso Ramen. The ingredients are simple, and the recipe is so easy to tailor to your preferences. Enjoy this recipe knowing it’s healthy and good for your gut!
Ramen with Kimchi
When I crave a warm bowl of soup… I don’t think about cajun gumbo and stews like most people who grew up in the South. Instead, I think about Ramen, specifically the miso ramen with Kimchi that our best friend Sidney made for Jon and I one night. I honestly don’t know his secret and my miso ramen may never taste like his… But this recipe is so damn good y’all.
Rice Ramen Noodles
We generally stick to rice based pasta in our house. Jon sometimes goes for wheat pasta, but rice products are so cheap at our local asian market. I like to use whatever rice noodles I have on hand. Sometimes I just use pho rice noodles from the Asian market regardless of what kind of soup I’m making… but I also love this rice ramen from Whole Foods and Amazon and this is what is pictured in this blog:
Plant Based Ramen
“Plant Based” usually refers to any dish that is vegan or vegetarian. It quite literally means based around plants. We used all plant ingredients for this recipe including vegetable broth. Then we added a soft boiled eggs (directions found here) to our bowls, so what’s pictured is vegetarian… but if you leave the egg out, then it’s vegan!
Kimchi Miso Ramen Ingredients
These are some of the exact ingredients we used in this ramen recipe and it came out PERFECT! You can also find good miso paste options at Whole Foods Market. If you’re following a soy free diet, occasionally I can find a chickpea miso paste at Whole Foods too. This kimchi miso ramen recipe is easily adjusted for preference too. If you rather a chicken broth or beef broth, just sub out the veggie broth! Don’t forget to pick up some CG Kimchi while you’re at it.Print
Kimchi Miso Ramen
When I crave soup, it’s almost always a craving for this gluten free and plant based Kimchi Miso Ramen. The ingredients are simple, and the recipe is so easy to tailor to your preferences. Enjoy this recipe knowing it’s healthy and good for your gut!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Recipes
- Cuisine: Asian
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Minced Garlic
- 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
- Cultured Guru Fermented Kimchi
- 2 Cups Tofu, Chopped and Pan Fried
- Rice Noodles or Rice Ramen, Cooked
- Fresh Jalapeno Slices
- Soft Boiled Egg (optional)
- In a pot over medium heat, sauté the sesame oil, vegetable oil, garlic, onion, and ginger for about 1 minute.
- You’ll notice the garlic and ginger may start to stick, just keep stirring. When the ginger starts to stick and brown, it’s time to add liquid.
- Add in 1/2 cup of vegetable broth, and scrape the pot to deglaze. Mix in the Miso Paste until it is fully dissolved.
- Add in the tamari, rice vinegar, sriracha, and maple syrup. Stir to evenly combine and bring to a simmer.
- Add in the rest of the vegetable broth, and bring to a boil.
- Reduce heat to a simmer and add in the chopped mushrooms and kale. Simmer until the mushrooms and kale are cooked to your liking.
- Ladle into soup bowls and add the rice ramen noodles, Kimchi, tofu, sliced Jalapeno, and a soft boiled egg (optional). Enjoy!
Keywords: kimchi, miso ramen, ramen, vegan ramen, miso soup recipe, kimchi noodle soup, korean ramen, healthy ramen, probiotic recipe, soup