Kimchi Ramen
This Kimchi Ramen is one of those recipes we keep coming back to when we want something that feels seriously comforting but also punchy and alive. The kimchi does so much of the heavy lifting here, bringing a deep, tangy, fermented kick that you just can't fake. Layered with gochujang heat and a rich veg stock base, the broth is the kind of thing you want to drink straight from the bowl. We love this one for midweek dinners when you want something that feels like a proper event without spending hours in the kitchen. Trust us, once you make this, it's going on permanent rotation.
Before You Start
- Griddle pan
- Microplane or fine grater
- Large saucepan
Ingredients
- 2 garlic cloves
- 40g ginger
- 200g kimchi
- 1 tbsp gochujang paste
- 2 vegetable stock cube - (To make 1L of stock)
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 4 portions of noodles of your choice - (we like to use soba or ramen noodles)
- 290g silken tofu
- 2 heads of pak choi
- olive oil
- salt
- sesame seeds
- edamame beans
- chilli oil
Method
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!
Tips & Variations
- Use well-fermented kimchi: The older and more sour your kimchi, the better the broth. A freshly made kimchi won't have the same depth, so if you can grab a jar that's been sitting for a while, do it.
- Don't rush the simmer: We know it's tempting to speed things up, but giving the broth a proper simmer lets everything meld together. Even an extra 5 minutes makes the flavours so much rounder.
- Toppings are everything: This is where you can really go to town. Soft boiled egg if you eat eggs, crispy tofu, spring onions, sesame seeds, a drizzle of chilli oil. Henry always adds a bit of extra gochujang on top for a final hit of heat.
Why This Works
The trick here is using both the kimchi cabbage and the kimchi liquid in the broth. The cabbage gives texture and body, but that liquid is where all the funk and flavour lives, so don't drain it away. Frying the garlic and ginger gently before anything else goes in makes a huge difference too, it builds a fragrant base that holds the whole bowl together.