This easy vegan kimchi ramen is incredibly simple to put together and is packed full of flavour. It’s made with Mike’s Mighty Good Vegetarian Kimchi Ramen Soup.
Special shout-out to Mike’s Mighty Good – thank you for sponsoring this blog post!
If you find yourself craving a delicious and comforting bowl of ramen but don’t want to spend too much time in the kitchen, then you’re going to love this bowl of Easy Vegan Kimchi Ramen! I elevated the already delicious pack of Mike’s Mighty Good Vegetarian Kimchi Ramen with a few simple ingredients to create a restaurant-quality bowl of ramen right in the comforts of my home kitchen.
Ramen and noodles soups are the ultimate comfort food for me and I find myself making bowls of these at home when I want something warm and really satisfying. I’ve been enjoying Mike’s Mighty Good’s ramen for years now and their products have easily become a staple in my instant ramen stash at home.
I was honestly so excited when the team over at Mike’s Mighty Good ramen reached out because I really love their ramen for its delicious flavour-packed broth and the chewy organic ramen noodles that are unlike other instant ramen brands. They make their noodles from scratch and are steamed instead of the usual fried noodles, and the quality is very apparent when you prepare their products and get to enjoy the comforting bowl of ramen.
Mike’s Mighty Good has a wide range of ramen flavours and of course have great vegan & vegetarian options!
Aside from the kimchi ramen in a pack that I used for this recipe, Mike’s Mighty Good also has ramen cups for a more convenient ramen experience.
MIKE’S MIGHTY GOOD VEGAN & VEGETARIAN RAMEN OPTIONS:
- Kimchi Ramen
- Soy Sauce Ramen
- Vegetable Ramen
- Miso Ramen
Their vegetarian and vegan-friendly options are clearly labelled ‘vegetarian’ and made with simple, healthy ingredients. They also have less sodium compared to other instant ramen in the market.
Check out more of Mike’s Mighty Good ramen over on their Amazon storefront here.
WHAT I LOVE ABOUT MIKE’S MIGHTY GOOD RAMEN
- has an incredibly rich broth made with great ingredients
- made with simple ingredients used for the noodles and seasoning
- contains less sodium than other ramen brands
- the ramen noodles are crafted from scratch – plus they’re steamed not fried, and organic!
- renewable energy is used to make their products at their California facility
Learn more about Mike’s Mighty Good and their products on their website.
WHAT YOU’LL NEED TO MAKE THIS KIMCHI RAMEN
- 1 pack Mike’s Mighty Good Vegetarian Kimchi Ramen Soup
- 1 scallion chopped (white and green parts separated)
- 1/2 cup fresh mushrooms of choice – I used brown shimeji mushrooms, sliced or separated
- Pinch salt
- 1/3 cup vegan kimchi – see homemade kimchi recipe here
- 1/2-1 tbsp gochujang adjust to desired heat
- 2 cups water
- 4-5 frozen vegetable dumplings optional
TO FINISH
- Drizzle of sesame oil
- Chopped scallions
STEPS TO MAKE THIS RAMEN
- Prepare the pack of Mike’s Mighty Good Vegetarian Kimchi Ramen Soup. Separate the noodles, seasoning pouch, and oil packet.
- Heat a small pot over medium heat. Once hot, empty the oil packet into the pot.
- Sauté the white parts of the scallion until aromatic. Stir-fry the mushrooms over medium high heat until slightly browned. Season with a pinch of salt. Once cooked, remove from the pot.
- Add the kimchi into the pot along with gochujang. Sauté for 1-2 minutes over medium heat.
- Pour the water into the pot and empty the seasoning packet into the water.
- Mix well and allow the broth to come to a boil over medium to medium high heat.
ADD THE NOODLES
- Once the broth has come to a boil, add in the ramen noodles and frozen dumplings (if using).
- Leave the noodles to cook for 2-3 minutes or until chewy to your liking. Turn off the heat and serve your ramen with a generous drizzle of sesame oil. Top with the sautéed mushrooms, and chopped scallions. Enjoy!
Mike’s Mighty Good has lots of other ramen recipe ideas over on their blog! You can check out their website for more meal inspiration here.
Easy Vegan Kimchi Ramen
Ingredients
- 1 pack Mike’s Mighty Good Vegetarian Kimchi Ramen Soup
- 1 scallion chopped (white and green parts separated)
- 1/2 cup fresh mushrooms of choice – I used brown shimeji mushrooms, sliced or separated
- Pinch salt
- 1/3 cup vegan kimchi – see homemade kimchi recipe here
- 1/2-1 tbsp gochujang adjust to desired heat
- 2 cups water
- 4-5 frozen vegetable dumplings optional
To Finish
- Drizzle of sesame oil
- Chopped scallions
Instructions
- Prepare the pack of Mike’s Mighty Good Vegetarian Kimchi Ramen Soup. Separate the noodles, seasoning pouch, and oil packet.
- Heat a small pot over medium heat. Once hot, empty the oil packet into the pot.
- Sauté the white parts of the scallion until aromatic. Stir-fry the mushrooms over medium high heat until lightly browned. Season with a pinch of salt. Once cooked, remove from the pot.
- Add the kimchi into the pot along with gochujang. Sauté for 1-2 minutes over medium heat.
- Pour the water into the pot and empty the seasoning packet into the water.
- Mix well and allow the broth to come to a boil over medium to medium high heat.
- Once the broth has come to a boil, add in the ramen noodles and frozen dumplings (if using).
- Leave the noodles to cook for 2-3 minutes or until chewy to your liking. Turn off the heat and serve your ramen with a generous drizzle of sesame oil. Top with the sautéed mushrooms, and chopped scallions. Enjoy!
