Easy Kimchi Instant Ramen (and it’s Vegan!)
I am a noodle lady. I’d say noodles and or pasta is always on my radar for a go-to comfort meal. Additionally, one of my favorite comfort noodle dishes is a big ole’ bowl of instant ramen in broth. With the addition of ingredients like scallions, bok choy, silken tofu, edamame, and/or kimchi, I take a simple block of instant ramen and transform it into a cozy, yet healthy, creation.
Lately, one of my favorite instant ramen combinations includes a heaping scoop of spicy kimchi. Below I review the ingredients needed for this Easy Vegan Kimchi Instant Ramen, as well as how to prepare it. Then, I’ll review some other tried and true combinations of ingredients to up your instant ramen game.
The Ingredients: Easy Vegan Kimchi Instant Ramen
Instant Ramen: I eat all types of instant ramen. If I am going for something super nourishing, and plant-based, while also being high in plant-based protein, Immi is my go-to instant ramen. While this ramen brand is free of MSG and animal products I have a different favorite.
My absoloute favorite instant ramen brand (it is not plant-based) is Nongshim Shin Ramen. It’s super favorful, spicy, and the noodles are chewy yet slurptastic.
Please note: I am by no means the instant ramen expert, just rteally good at eating and enjoying noodles. There are many brands and flavors I have yet to try.
For more information on the best instant ramen recipes, you might want to check out the below articles.
- Peta Ramen Recs
- The Wirecutter, a product recommendation service through the New York Times. Best Instant Noodles by Anna Perling.
- Bon Appetit’s The 9 Best Instant Noodles by Megan Wahn.
Frozen Veggies: I like to add about a 1/4 cup of whatever frozen veggies I have in my freezer. For this recipe, I use a mix of frozen corn, edamame, and peas.
Scallions: If I have scallions in my fridge or garden, you bet I am using it in my broth or as a topper.
Sesame Seeds: Another little addition I love to add to my instant ramen creations. When using sesame seeds I’ll likely also pair it with a little drizzle of sesame oil over the soup.
Aromatic Oil: For me, this is an essential step when finishing off my instant ramen creations. I usually use chili oil, basil oil, and/or sesame oil.
How to Make this Easy Vegan Kimchi Instant Ramen
I kid you not, this recipe is almost as easy as making instant ramen plain. The star of this recipe is the Kimchi and I like it best added at the very end, no cooking is needed. But if you prefer you can mix it right into the broth.
To make ramen: Make your ramen per the package directions. If you do not want to use the flavoring packet, you can use vegetable broth, with a little soy sauce, onion, garlic, and ginger powder.
Several minutes before the ramen finishes cooking, add in the frozen veggies.
Last, once the ramen has finished cooking, spoon it into your soup or ramen bowl.
Ramen toppings: Take whatever toppers you are using in addition to your kimchi and add them to the top of the ramen noodle soup. I add the kimchi at the end because cooked kimchi loses its wonderful probiotics when heated.
Sharper Nutrition Fix: Ramen is Love
I have been making instant ramen since before I discovered cooking was my light and love. I started out just adjusting the flavorings. Then I started adding veggies, then adding protein, and eventually fresh herbs, aromatics, and other fancy-ish toppings. Check out another favorite instant ramen combo of flavors and ingredients below.
Easy Instant Ramen with Shredded Veggies and A Pickled or Broth-Cooked Egg.
I remember this recipe from my college days, except instead of a pickled egg I would drop a raw egg into the broth for it to cook. Nowadays, I enjoy the egg cooked into the broth or pickled and then served overtop.
For this recipe, all you need is a package of shredded veggies like broccoli slaw or kale salad and an egg (pickled or raw), and some aromatics like chili oil, fresh basil, and toasted sesame seeds.
Check out my article How to Upgrade Instant Ramen for a nutritious and delicious meal for more details on my creative process.
Like this recipe?
Below are a few others you may enjoy.
Jalapeno Picked Eggs – great as a ramen topper!
Spicy Tahini Noodles – another fab noodle dish
Easy Vegan Kimchi Instant Ramen
Equipment
- 1 soup pot
Ingredients
- 6 oz instant ramen noodles (2 packages)
- 2 packets ramen seasoning see recipe notes
- 1/2 cup frozen mixed vegetables
- 1/2 cup vegan kimchi Homemade or your favorite store bought brand
- 1/4 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
Ramen
- Cook ramen according to package instructions. When you add the ramen blocks to the water also include the frozen veggies.
Ramen Toppings
- Once the ramen finishes cooking (take care, not to overcook noodles) pour the noodles, veggies, and broth into separate ramen or soup bowls.
- Then, add kimchi, basil, sesame seeds, and aromatic oil overtop the dish.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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