Spicy Korean Ramen with Vegan Kimchi and Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fiery vegan-friendly Korean ramen with spicy vegan kimchi, silky tofu, and a savory gochujang-mushroom broth. Use vegan kimchi (no fish sauce or shrimp paste) and a vegetable broth base — both substitutions are clearly noted in the ingredients. This korean-inspired pasta (vegetarian, vegan) ready in about 30 minutes pairs Egg-free ramen noodles, block Firm tofu, Vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak dried shiitake mushrooms in 1 cup hot water for 10 minutes. Drain, reserving the soaking liquid, and slice thinly.
  2. Step 2: In a medium pot, bring vegetable broth and reserved mushroom soaking liquid to a boil. Whisk in gochujang paste and add sliced mushrooms. Reduce to a simmer and cook 5 minutes until fragrant.
  3. Step 3: Press tofu between paper towels and cut into 1-inch cubes. Add to simmering broth and cook 3 minutes until heated through.
  4. Step 4: Meanwhile, cook egg-free ramen noodles according to package directions; drain and divide among 2 bowls.
  5. Step 5: Ladle hot broth and tofu over noodles. Top each bowl with 1/2 cup vegan kimchi, sliced green onions, and a sprinkle of sesame seeds. Serve immediately.

Frequently asked questions

How long does Spicy Korean Ramen with Vegan Kimchi and Tofu take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Korean Ramen with Vegan Kimchi and Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg-free ramen noodles from drying out.

Can I substitute ingredients in Spicy Korean Ramen with Vegan Kimchi and Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean Ramen with Vegan Kimchi and Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Korean Ramen with Vegan Kimchi and Tofu vegetarian?

Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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