- 2 ounces Ramen Noodles
- 1 Tablespoon Grapeseed/Avocado Oil
- 0.5 cup, sliced White Onion
- 0.5 cup (vegan) Kimchi
- 2 teaspoons (or more if you like it spicy) Gochugaru (Korean Red Chili Flakes)
- 2 teaspoons Sugar
- 3 cups Vegetable Broth
- 1, sliced Green Onion
- 1 Tablespoon Soy Sauce
One pot, 15-minute, sweet and spicy kimchi ramen noodle soup.
There is nothing more comforting to me than a bowl of ramen noodle soup.
It’s so easy to make and just takes minutes which is perfect for a cozy night in!
There are some great store-bough kimchi brands out there. A lot of them offer a vegan version as well.
However, using homemade vegan kimchi, is my personal preference.
Kimchi is a staple in any Korean kitchen. It is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc.
It is packed with umami and can be quite addictive in the best way!
This is why kimchi is great for soups and stews, stir fries or just adding it as a side dish!
Since it is fermented, it also has great health benefits and is especially good for gut health.
To keep this kimchi ramen noodle soup plant-based, I use ramen noodles that do not contain eggs.
Most dried ramen noodles are vegan, however, I highly recommend Ocean’s Halo Ramen Noodles!
I only add gochugaru to my kimchi ramen noodles soup as the kimchi is already spicy as well but if you like it extra spicy, add gochjang!
Heat A Soup Pot
Add The Ramen Noodles
Once at a simmer, add the ramen noodles.
Cook according to package directions, usually around 3 minutes.
Season & Garnish