Kimchi Ramen

Super simple
Super simple
Super simple
Super simple
0:25 m

Take your ramen up a notch with our Kimchi Ramen Bowl! Perfect for busy weeknights or lazy weekends, it's ready in a flash and tastes unreal! Filled with classic ramen noodles, zingy kimchi and silken tofu and really is comfort in a bowl - check out the recipe below!

Start cooking ➞




For the Broth

<item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>40g ginger<item-todo-done><item-todo-done>200g kimchi<item-todo-done><item-todo-done>1 tbsp gochujang paste<item-todo-done><item-todo-done>2 vegetable stock cube - (To make 1L of stock)<item-todo-done><item-todo-done>1 tbsp miso paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>4 portions of noodles of your choice - (we like to use soba or ramen noodles)<item-todo-done><item-todo-done>290g silken tofu<item-todo-done><item-todo-done>2 heads of pak choi<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt<item-todo-done>

To Serve

<item-todo-done> sesame seeds<item-todo-done><item-todo-done> edamame beans<item-todo-done><item-todo-done> chilli oil<item-todo-done>

Before you start

Microplane or garlic crush | Medium saucepan | Frying pan | Griddle pan

For the ramen base

  • Peel and grate the garlic and ginger
  • Heat 1 tbsp veg oil in a saucepan over medium to low heat, once hot, add the garlic and ginger. Gently fry for a minute until fragrant, making sure it doesn’t burn
  • Drain the kimchi cabbage from the liquid, and add the cabbage to the pot. Stir fry for 2 minutes, constantly stirring. Next, add the kimchi liquid, gochujang and veg stock. Bring to the boil, then reduce the heat to a simmer. Simmer whilst you prepare the other elements

Prepare the fillings

  • Cook the noodles as per the instructions on the packet
  • Cut the silken tofu into bite sized pieces
  • For the pak choy, heat a griddle pan over high heat. Slice each pak choy in half from top to bottom and toss with olive oil. Place on the griddle pan and cook for 3-4 minutes on each side, or until cooked through and nicely charred. Set to one side

Finish the soup

  • Take the soup off the heat. Mix the miso paste with 2 tbsp room temperature water until you have a loose paste and pour into the broth, followed by the  soy sauce. Taste, and add more soy sauce if you want it saltier, or a pinch of sugar if you want some sweetness
  • Divide the noodles and broth between 4 bowls. Then top each bowl with the tofu, pak choi, sesame seeds, edamame, spring onion, and chilli oil if you fancy!
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