- 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.
To keep this plant-based, look for a ramen noodle that does 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