Kimchi Miso Ramen Recipe | Easy Plant Based Ramen with Fermented Kimchi
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!
Easy Plant Based Ramen with Fermented Kimchi
Ingredients (2 servings)
- 3 Tablespoons Sesame Oil
- 2 Tablespoons Minced Garlic
- 1 Tablespoon Grated Ginger
- 1/2 Cup Onion, Finely Chopped
- 1/4 Cup Red Miso Paste
- 3 Tablespoons Tamari
- 3 Tablespoon Rice Vinegar
- 3 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, garlic, onion and ginger for about 1 minute.
- You'll notice the garlic and ginger may start to stick, just keep stirring, add add in a teaspoon or two of water so that they brown but do not burn.
- 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 syurp. 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, and simmer until cooked
- 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 rice noodles, Kimchi, tofu, sliced Jalapeno, and a soft boiled egg (optional).