Vegetarian Kimchi Ramen | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegetarian Kimchi Ramen

< 1 minute

Vegetarian Kimchi Ramen


  • Saucepan
  • Bowl


  • 1 medium-sized onion sliced
  • 1- inch ginger grated
  • 2 cloves of garlic minced
  • 3 tablespoons sriracha
  • 3 tablespoons rice wine vinegar
  • 3 cups water
  • 2 tablespoons miso paste
  • 1/2 cup kimchi sliced
  • 1/2 litre vegetable stock
  • 2 tbsp soy sauce
  • 1 pak choi cut in half or your favorite greens
  • 1 cup mushrooms diced
  • 1 egg
  • Ramen noodles or can use gluten-free noodles


  • In a medium saucepan, heat the oil over medium heat. Fry the onion, garlic and ginger until golden.
  • Next, add stock, miso paste, rice wine vinegar, sriracha, kimchi, water, soy sauce, salt, diced mushrooms, pak choi. Bring to a boil and lower to a simmer. Simmer covered for about 25 minutes.
  • Meanwhile, boil an egg for 6-8 minutes until soft boiled (keep that yolk slightly runny). Set aside once cooked.
  • Remove the one you boiled from the heat and set aside. Cook the noodles according to the package instructions. Drain it for 5 minutes.
  • Place the cooked noodles in a bowl and pour over the broth with the kimchi, mushrooms, pak choi, add the topping egg sliced in half.
  • Serve and enjoy!

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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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