Love any kinds of noodle soup at this time of the year.
But ramen is probably one of my favorites.
Many years ago when I presented my first vegan kimchi ramen on facebook, someone quickly asked me if I used “vegan” kimchi.
I just assumed that kimchi was vegan, but it apparently contains some seafood/fish products, such as fermented salted shrimp and fish sauce.
I’ve been on a hunt for vegan kimchi since then and as I just recently found one that I had been interested in for a while at our local grocery store, I decided to use it to make a “real” vegan kimchi ramen.
I added chili garlic paste to give an additional kick.
The ramen turned out very good, but I was not too happy with the kimchi I tried.
I liked their large pieces of napa cabbage, but the flavors lacked the depth I would expect in good kimchi.
So my journey to finding a great vegan kimchi (or just great kimchi) will continue.
Kimchi Ramen
soup
– canola oil
– 1 onion, sliced
– 3 cloves garlic, sliced
– Japanese Kombu dried seaweed
– 4~5 cups water
– soy sauce
– cane sugar
– 1/2~2/3 cup kimchi
– salt and pepper
ramen noodle, cooked
toppings (recommended: corn, scallion, Japanese nori roasted seaweed)
chili garlic paste
sesame oil
1. Make soup. Sautee onion and garlic in oil. Add Kombu and water. Boil and then turn down to low heat. Add the rest of the ingredients. Adjust the measurements to your liking.
2. Serve cooked ramen noodle in the soup.
3. Add toppings. Serve with garlic paste and sesame oil.
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