Skip to content

Kimchi Ramen

Recipe

A stunning combination of Korean and Japanese flavours.

Serves: 2 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Asian Fusion   |   Main   |   Vegetarian   |   Vegan (depending on Kimchi used)

  

Ingredients

  • 2 packs Ramen Broth
  • 2 packs Ramen Noodles
  • 200g Organic Super Firm Tofu
  • 2 tbsp Corn Flour
  • ¼ tsp Salt
  • 1 tbsp Vegetable Oil
  • 75g Tenderstem Broccoli
  • 60g Sugar Snap Peas
  • 120g Chestnut Mushrooms, sliced
  • 120g Kimchi
  • 80ml Kimchi Juice, from jar
  • 2 tsp Chilli Powder, optional
  • 2 Spring Onions, thinly sliced   
  • 1 tbsp Sesame Seeds
  • ½ tsp Dried Chilli Flakes  

  

Method

  1. Press the tofu dry and slice, then coat in the corn flour and salt.
  2. Heat the oil in a frying pan and fry the tofu for 3-4 minutes on each side until crisp and golden.
  3. Pan-fry the mushrooms for 5 minutes until almost cooked, then add the Tenderstem broccoli and sugar snap peas for 2-3 minutes until just cooked.
  4. Cook the ramen noodles and broth as per pack instructions.
  5. Add the kimchi juice and chilli powder to the ramen broth.
  6. To serve, arrange the noodles in your bowl and top with the broth, kimchi, tofu and vegetables, then garnish with the spring onion, chilli flakes and sesame seeds and serve.