Kimchi ramen is my favorite food but I’ve never taken the time to make it homemade until now, and don’t think I’ll ever eat it any other way now! So so good – I’m a broth lover so I added an extra cup of broth. I also love spice so used extra spicy kimchi and added a hard boiled egg (halved). 10/10 recommend!

With the miso, kimchi and soy it was rather salty for my taste, but I’ll certainly be doing it again – I’ll probably just reduce the miso (there’s enough flavour in the kimchi).

Extra noodles are always a good idea ;). Love the creamy variation!

Used a big spoonful of the curry paste and added coconut milk and extra noodles. So good! Definitely making again.

I don’t have instructions for making kimchi, but, if you’re located in the US, there are lots of artisan fermenters who produce vegan kimchi. Ask around at your local farmers market, as producers usually purchase their kimchi vegetables from local farmers. If you’re interested in making your own kimchi, just try googling for a recipe – there are tons out there!

I’ve made this soup several times this year, and it was exactly what I needed, each and every time. Kimchi and miso make the best soup!

Love, Love, Loved this ramen! I added garlic, pork and soft-boiled egg to this dish and it turned out amazing! I added a little extra vegetable broth paste, to taste, but followed the recipe for the other ingredients. I doubled the recipe and am sooo glad I did!

This was sooo good! Big time kimchi fan here, and it totally hit the spot. Love the miso and curry paste!