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Miso Kimchi Ramen

kimchi miso ramen

Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil – this kimchi ramen is proof that you can enjoy restaurant quality ramen at home. 

Ingredients

Scale
  • 3 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 2 scallions, chopped
  • 4 cups low sodium vegetable broth or low sodium chicken broth
  • 2 tablespoons white or awase miso paste (add an additional 1/2 tablespoon for saltier broth)
  • 1 tablespoon oyster sauce
  • 2 teaspoons gochugaru
  • 100g kimchi, chopped with its juices
  • 2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)
  • 1 cup bean sprouts
  • 1/2 cup canned corn, drained (optional)

Instructions

  1. Put the oil, garlic, and scallions in a small pot and turn the heat to low. Stir constantly and keep cooking until the scallions change to a golden color, about 5 minutes. Turn the heat off and transfer the oil to a bowl. Set aside.
  2. In a medium size pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru, and kimchi, and bring to a boil.
  3. Lower the heat to a simmer, cover, and cook for 10 minutes. 
  4. Meanwhile, bring another pot of water to boil.
  5. When the broth is ready to be served, add your noodles to the boiling water and cook them according to the directions on the package (usually 1 to 3 minutes for fresh ramen noodles).
  6. Drain the noodles and divide them among two bowls. Pour the kimchi soup over the noodles and top with bean sprouts and corn. Drizzle a little of the garlic scallion oil over the ramen and serve immediately.

Notes

You can make part of the recipe ahead of time by making the flavored oil and kimchi broth. Save them separately and refrigerate the broth until it’s time to use.

Nutrition

Keywords: Noodle soup, lunch, vegan,

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