Ingredients
- 1 tbsp neutral oil
- 3 cloves garlic
- 1 inch ginger knob
- 1/2-3/4 cup vegan kimchi
- 2 tsp gochujang
- 3 cups purified water
- 1/4 cup miso paste
- 1 1/2 tsp cane sugar
- pinch sea salt (optional)
- 1/2 tsp gochugaru (adjust to taste)
- 1 servings uncooked ramen noodles
- 2 whole scallions/spring onions (thinly sliced)
- 2 tsp toasted sesame oil
- toasted sesame seeds (optional)
- extra kimchi (optional)
Instructions
- Start boiling water in a large saucepan for cooking ramen noodles.
- Meanwhile, prepare the ramen broth. Heat up a medium saucepan at medium to medium-high heat. Pour neutral oil and add garlic and ginger. Cook for about 1-2 minutes until aromatic and the garlic is slightly crispy.
- Next, add kimchi and gochujang. Cook for about 2 minutes. Then, add water and turn up the stove on high heat to bring it to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer for 2-3 minutes.
- Reduce the heat to low. Add miso paste and dissolve into the soup. To do so, place the miso on a ladle and partially submerge it in the broth to slowly incorporate the broth into the ladle. Use long cooking chopsticks (or a small whisk) to stir the miso gently in the ladle to let it dissolve. Stir well.
- Add sugar then adjust the seasonings with sea salt if necessary. Turn up the heat to medium-high to reheat the broth.
- Start cooking your choice of ramen noodles according to the instruction on the package. Right before the ramen noodles are done, pour the hot broth into a serving bowl.
- Once the noodles are done, drain well and add to the broth. Let the noodles gently swim in the broth to prevent the noodles from sticking together.
- To serve, top it with scallions, toasted sesame oil (1 tsp per serving), toasted sesame seeds (optional), and extra kimchi (optional.)
Be sure to look for vegan kimchi (made with napa cabbage).
Every kimchi tastes different in saltiness, spiciness and sourness depending on the level of fermentation. Adjust the amount to your preference.
'Sauerkraut type' imitation kimchi isn’t recommended.
Any miso would work for this recipe.