Kimchi Ramen | FoodByMaria Recipes

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Kimchi Ramen

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Kimchi ramen in a bowl

Prep

10 minutes

Cook

35 minutes

Yield

1 -2

This kimchi ramen recipe is quick, comforting, and full of flavor. You'll love this on a cold winter night!

This kimchi ramen combines the fermented deliciousness of kimchi with a comforting bowl of ramen. This dish is a great winter recipe, it’s incredibly easy and quick to make, plus it’s full of flavor. Add this kimchi ramen to your menu for this week and thank me later.

Why you’ll love this kimchi ramen:

  • Quick: Make this kimchi ramen in just 45 minutes. That’s it!
  • Flavorful: This kimchi ramen is full of flavor and gut-healthy ingredients
  • Comforting: A big warming bowl of ramen is such a comfort food for me in the colder months
Kimchi ramen in a bowl

Ingredients:

Kimchi: Kimchi is full of beta-carotene and other antioxidants. It’s also a great source of vitamins A, C, and K, plus folate, potassium, and calcium.

Ramen Noodles: Ramen noodles don’t actually have a ton of health benefits, which isn’t really surprising, but they do have iron, B vitamins, and manganese. So that’s something! 

Probiotics: Did you know that it’s a myth that kimchi is a probiotic? Kimchi, along with other fermented foods like sauerkraut, and kombucha contain live and active cultures but they are not necessarily packed with probiotics. The live organisms in these products have one purpose and that’s to perform the fermentation and not necessarily to provide the health benefits that a probiotic would. That’s why I love to incorporate Seed DS-01™ Daily Synbiotic to my daily routine. This 2-in-1 capsule is both a prebiotic and probiotic (with 24 probiotic strains) which helps with my gastro and overall health.

Use code FOODBYMARIA at checkout for 15% off your Seed products

How to make kimchi ramen:

  1. For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
  2. While the tofu is baking, make the soup.
  3. To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
  4. Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
  5. Serve garnished with green onion, ciltantro and crispy tofu.
Kimchi ramen in a bowl

Expert Tips & FAQ:

Don’t want to use tofu? Top with your favorite protein or even try a soft-boiled egg!

Want less spice? Omit the chili flakes from the ramen.

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Kimchi Ramen

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This kimchi ramen recipe is quick, comforting, and full of flavor. You'll love this on a cold winter night!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Asian-Inspired
Servings 1 -2
Calories 464 kcal

Ingredients
  

For the tofu

  • 1 tbsp olive oil
  • 1/3 block medium-firm tofu, sliced into 6 pieces
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

For the kimchi ramen

  • 1 tbsp olive oil
  • 4 mushrooms, sliced
  • 1 inch ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp vegetable stock paste
  • 1/2 tsp chili flakes
  • 3 tbsp soy sauce or tamari
  • 3 cups water
  • 1 package ramen noodles
  • 1/2 cup kimchi
  • cilantro and green onion for garnish

Instructions
 

  • For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
  • While the tofu is baking, make the soup.
  • To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
  • Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
  • Serve garnished with green onion, ciltantro and crispy tofu.

Video

Notes

Don’t want to use tofu? Top with your favourite protein or even try a soft-boiled egg!
Want less spice? Omit the chili flakes from the ramen.

Nutrition

Calories: 464kcal | Carbohydrates: 34.2g | Protein: 28.7g | Fat: 25.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 12.9g | Sodium: 1637.3mg | Fiber: 5.6g | Sugar: 5.5g
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