Vegetarian Kimchi Ramen | Cooking With Jade

Vegetarian Kimchi Ramen

Vegetarian Kimchi Ramen
Vegetarian Kimchi Ramen

Savory Elegance: Vegetarian Kimchi Ramen

In the realm of culinary delights, ramen stands as an icon of comfort and flavor. Originating in Japan, this hearty noodle soup has captured hearts worldwide, transcending cultural boundaries with its rich broth and customizable toppings. One of the most intriguing renditions of this beloved dish is Vegetarian Kimchi Ramen. A fusion of Korean and Japanese flavors, this recipe introduces a spicy and tangy twist to the classic ramen. In this blog post, we’ll embark on a culinary journey to explore the origins, key ingredients, and the art of crafting Vegetarian Kimchi Ramen—a savory, elegant bowl of comfort.

A Harmony of Culinary Traditions:

Vegetarian Kimchi Ramen is a testament to the fusion of Korean and Japanese cuisines. Kimchi, a staple in Korean gastronomy, takes center stage with its fiery and tangy profile. When combined with the rich umami broth of ramen, it creates a unique, harmonious blend that tantalizes the taste buds. This dish seamlessly combines the bold flavors of both cultures into a comforting, steaming bowl.

The Vegan Transformation:

Traditionally, ramen often includes meat-based broths, but our Vegetarian Kimchi Ramen recipe respects the dish’s essence while making it accessible to vegans. By replacing animal-based ingredients with plant-based alternatives, this adaptation ensures that everyone can savor the complex and savory flavors of this exceptional ramen.

Key Ingredients:

  1. Ramen Noodles: The heart of any ramen dish, these noodles are chewy and absorbent, ready to soak up the flavors of the broth.
  2. Kimchi: The star ingredient, kimchi, lends its fiery, fermented flavor to the dish, along with its signature tanginess.
  3. Vegetable Broth: A flavorful vegetable broth serves as the base, infusing the ramen with its aromatic essence.
  4. Umami-Packed Mushrooms: Sliced mushrooms, often shiitake or cremini, bring a depth of umami flavor to the broth.
  5. Tofu: Cubes of tofu add protein and a silky texture to the ramen.
  6. Bok Choy: This leafy green adds a refreshing crunch and a touch of bitterness to the dish.
  7. Spices and Seasonings: Garlic, ginger, soy sauce, and a dash of sesame oil create a balanced and savory profile.

Crafting the Perfect Vegetarian Kimchi Ramen:

Creating this exquisite ramen involves several key steps:

  1. Preparation: Begin by sautéing garlic and ginger before adding kimchi, mushrooms, and vegetable broth to the pot.
  2. Simmering: Allow the ingredients to simmer together, infusing the broth with bold flavors.
  3. Cooking the Noodles: Cook the ramen noodles separately until they reach the desired texture.
  4. Combining: Once the broth is flavorful, add tofu cubes and bok choy, letting them cook until tender.
  5. Serving: Ladle the aromatic broth over the cooked ramen noodles and garnish with fresh green onions and sesame seeds for added flavor and texture.

Savoring Vegetarian Kimchi Ramen:

Vegetarian Kimchi Ramen offers a delightful balance of spicy, tangy, and savory flavors. It can be savored in various ways:

  • Lunch Indulgence: Enjoy it as a fulfilling and satisfying lunch, nourishing your body and soul.
  • Dinner Delight: Elevate your dinner experience with this comforting and aromatic ramen.
  • Spice Lovers’ Favorite: For those who adore a bit of heat, this dish provides the perfect amount of spicy kick.

Vegetarian Kimchi Ramen

Indulge in the simplicity and rich flavors of this vegetarian kimchi ramen soup. Featuring a broth bursting with flavor, chewy ramen noodles, crunchy bok choy, and umami-packed mushrooms, this dish is the ideal weeknight comfort meal that can be prepared in just 25 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Korean
Servings 1
Calories 241 kcal


  • 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!
Keyword Korean Food

Vegetarian Kimchi Ramen is a testament to culinary fusion, where the bold flavors of Korean kimchi meet the comforting embrace of Japanese ramen. Our vegan adaptation ensures that all can partake in this exceptional experience. So, gather your ingredients, follow our detailed recipe, and embark on a culinary journey to savor the savory elegance of Vegetarian Kimchi Ramen—a fusion of tradition, innovation, and compassion in every spoonful.

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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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