Vegan Spicy Korean Ramen with Kimchi and Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

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.

Ingredients

• 8 oz Egg-free ramen noodles
• 1 cup Vegan kimchi (no fish sauce or shrimp paste)
• 1 block Firm tofu
• 4 cups Vegetable broth
• 1 tbsp Gochujang paste
• 1/2 oz Dried shiitake mushrooms
• 1 tbsp Sesame seeds
• 2 stalks Green onions

Instructions

1. Step 1: Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz ramen noodles, stirring occasionally. Cook for 3-4 minutes, or until the noodles are al dente (firm but not crunchy). Drain thoroughly in a colander, then set aside. Tip: Avoid overcooking the noodles—they will continue to absorb broth later.
2. Step 2: Press 1 block tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp gochujang paste in a large skillet over medium-high heat until fragrant (about 1 minute). Add 1 cup kimchi and 1/2 tbsp sesame seeds, stirring to coat. Cook for 5-7 minutes, until the tofu edges are golden brown and crispy, and the kimchi softens. Tip: Don’t stir the tofu too early—it needs direct heat to crisp up.
3. Step 3: Add the drained noodles to the skillet, tossing gently to combine with the kimchi-tofu mixture. Cook for 2-3 minutes, until the noodles are evenly coated and heated through. Remove from heat, then stir in the remaining 1/2 tbsp sesame seeds. Tip: Add sesame seeds off the heat to prevent them from burning.
4. Step 4: Divide the ramen into 4 bowls. Garnish each with 2 stalks green onions, sliced diagonally. Serve immediately, optionally with extra gochujang on the side for added heat. Tip: For a richer broth, add 1/4 cup vegetable stock to the skillet during step 3.