This kimchi ramen is packed with spicy flavor, slurpable noodles, tofu and edamame. It's easy to make and super satisfying. Guaranteed to warm you up when you need it!
- 4.25 ounces dried ramen noodles (half of a 9.5 ounce package)
- 2 tablespoons peanut oil, divided
- 8 ounces super firm tofu, drained and cut into ½ inch cubes
- 1 small onion, thinly sliced into half rings
- 3 garlic cloves, minced
- 2 cups vegan kimchi, roughly chopped, solids and juice separated
- 5 cups vegetable broth
- 1 tablespoon gochujang, plus more to taste
- 1 teaspoon toasted sesame oil
- ½ cup frozen shelled edamame, thawed
- 2 scallions, chopped
- Toasted sesame seeds
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Bring a large pot of water to a boil and cook the noodles according to the package directions. Drain them into a colander when done.
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While the noodles cook, coat the bottom of a large skillet with 1 tablespoon of the peanut oil and place it over medium heat.
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Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so they brown on multiple sides. Transfer the cooked tofu to a plate when done.
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While the tofu cooks, coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
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Once the oil is hot add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
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Add the garlic to the pot and cook it with the onion for about 1 minute, until very fragrant.
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Add the kimchi solids to the pot, reserving the juice. Sauté the kimchi for about 2 minutes, stirring frequently.
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Stir in the broth, gochujang, and kimchi juice.
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Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer for about 10 minutes, until the kimchi is very soft.
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Remove the pot from heat and stir in the sesame oil. Season the soup with salt if desired.
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Divide the cooked noodles, edamame, and cooked tofu among four bowls, then ladle the broth and kimchi mixture over everything. Sprinkle with scallions and sesame seeds.
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Serve.