How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

by Sarah Harper MS, RD, LDN | Mar 24, 2025 | Lunch & Dinner, Pasta & Noodles, Recipes, Soup | 0 comments

Spicy, cozy, and easy to make, this vegan kimchi ramen is packed with flavor, plant-based protein, and ready in under 20 minutes.
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

As a self-proclaimed noodle lady, pasta and noodles have always been my go-to when I need a quick comfort meal. This recipe takes me back to my university days, when I’d doctor up instant ramen on a tight budget. I kept it simple, frozen veggies, tofu, and whatever seasonings I had on hand.

These days, I still love a cozy bowl of ramen, but I’ve upgraded it with homemade kimchi, scallion greens, a splash of sesame oil, and organic noodles. One of my favorite things about ramen is how easy it is to turn something basic into something deeply satisfying. With just a few pantry staples, bok choy, silken tofu, edamame, and a generous scoop of spicy kimchi, you can transform instant noodles into a rich, flavorful soup that feels like a hug in a bowl.

This recipe shows just how simple it is to elevate store-bought ramen with bold, crave-worthy ingredients.

 

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Why Make Vegan Kimchi Ramen?

  • Big flavor with simple ingredients: Kimchi brings heat, tang, and depth to your broth without needing a long list of seasonings or sauces.

  • Plant-based and satisfying: This bowl checks all the comfort food boxes while keeping things totally vegan.

  • Quick and affordable: Great for busy nights or tight budgets. Most of the ingredients are pantry staples or easy to keep on hand.

  • Good for your gut: Thanks to the natural fermentation in kimchi, you’re getting a boost of probiotics in every bite.

Ingredients for Vegan Kimchi Ramen Noodle Soup

This soup is quick, cozy, and easy to customize based on what you have on hand. Here’s what I use and why it works so well.

Ramen Noodles
There are a lot of great ramen options out there, so feel free to use what fits your needs and taste.

  • For a plant-based boost: I like Immi Ramen when I’m looking for something higher in plant protein and lower in sodium. It’s vegan, made without MSG, and fits well into a more nourishing, whole-food approach.

  • For bold flavor and chewy noodles: Nongshim Shin Ramyun is my go-to when I’m craving that classic spicy, savory flavor. It’s not vegan, but it’s a favorite for a reason.

Whatever ramen you choose, you can elevate it with fresh or frozen veggies, broth add-ins, and toppings that make it your own.

vegan-kimchi-instant-ramen-ingredients_

Kimchi
Kimchi is the star of this soup. It brings spice, tang, and depth while offering gut-friendly fermented goodness.

  • I often use my homemade vegan kimchi, but when I buy it, I look for brands that are vegan-friendly and full of flavor. Some options I like:

    • Lucky Foods Seoul Kimchi

    • Mother-in-Law’s Kimchi

    • Nasoya Authentic Korean Kimchi

Vegetables
This is a great clean-out-the-freezer meal. I usually toss in about 1/4 cup of frozen veggies per bowl.

  • My go-tos: corn, edamame, peas, or spinach.

  • You can also add sliced shiitake mushrooms, bok choy, or shredded carrots for more texture and nutrients.

Green Onions
Scallions add freshness and a subtle bite. I stir some into the broth and scatter more on top just before serving.

Sesame Seeds and Sesame Oil
These little additions go a long way. A sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty richness and depth.

Aromatic Oil
I love finishing ramen with a touch of flavored oil. A swirl of chili crisp, garlic oil, or basil oil brings warmth and complexity. Choose whatever complements your mood and spice level.

Optional Protein Boosts
For a more filling bowl, I often add a protein source. Here are a few flexible options:

  • Vegan: Cubed firm tofu, or shelled edamame.

  • Flexitarian: A soft-boiled egg or leftover roasted chicken.

 

Substitutions and Add-Ins For This Ramen Soup

  • Noodles: Use any kind of noodles: instant, rice, soba, udon, or high-protein options. Adjust the broth as needed.

  • Veggies: Swap in mushrooms, napa cabbage, bok choy, or bean sprouts if you don’t have frozen veggies.

  • Kimchi Alternatives: No kimchi? Try napa cabbage with a splash of vinegar and chili flakes.

  • Broth Options: Use less water for a richer broth. Add veggie broth, chicken broth, miso paste, or soup base.

  • Spice Boosters: Add extra kimchi, Sriracha, gochujang, red curry paste, or chili flakes for extra heat.

  • Flavor Enhancers: Fresh ginger, garlic, sesame oil, or a splash of kimchi juice add depth.

  • Protein Add-Ins: Top with soft tofu, edamame, or a soft-boiled egg if flexitarian.

 

How to Make Vegan Kimchi Ramen

This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful, healthy, and simple  ingredients. 

Step 1: Prepare the ramen: Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies: A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl: Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with fresh kimchi: Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings: Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Jalapeno picked egg ontop of a veggie packed ramen.

Ramen is Love & Dietitian Approved

I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:

More Flavor Combinations

  • Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
  • Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
  • Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.

For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen. 

More Easy Recipes

Meatball Alfredo Recipe: Healthy Fettuccini Alfredo with Plant-Based Meatballs

Easy Glass Noodles Salad with Vegetables

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Kimchi Shin Ramen Noodle Soup

Sarah Harper MS, RD, LDN
This Kimchi Shin Ramen Noodle Soup is just one of many ways to doctor up instant ramen to make it more filling, flavorful, and appetizing.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 2 servings
Calories 452 kcal

Equipment

  • medium sized pot
  • tongs or chopsticks
  • ladle

Ingredients
  

  • 6 oz instant ramen noodles 2 packages
  • 2 packets ramen seasoning see recipe notes
  • ½ cup frozen mixed vegetables
  • ½ cup kimchi Homemade or your favorite store bought brand
  • ¼ cup fresh basil, julienned
  • 2 tsp sesame oil or chili oil
  • 2 tsp toasted sesame seeds

Optional Add ins

  • silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.

Instructions
 

Step 1: Prepare the ramen

  • Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies

  • A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl

  • Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with kimchi

  • Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings

  • Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Notes

Other vegan ramen brands include Annie Chun'sMike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. 
Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. 
Nutrition Facts vary based on the ramen noodles used. 

Nutrition

Calories: 452kcalCarbohydrates: 61gProtein: 11gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1896mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 2506IUVitamin C: 6mgCalcium: 70mgIron: 5mg
Keyword Noodles, soup
Tried this recipe?Let us know how it was!
Sarah Harper in her kitchen with a cutting board, broccoli, carrots, and a fruit bowl.
Registered Dietitian at Addy Bean LLC | Website |  + posts

Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

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