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–+ servings
A bowl of ramen noodles with tofu and veggies in a red broth.

Korean Ramen Recipe (Ready in 10 Minutes)

5 from 6 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: 2 people
Author Puja Verma
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DESCRIPTION

This easy Korean ramen recipe combines traditional ramyeon and Japanese ramen elements, all in under 15 minutes. It's bold, spicy, and packed with umami flavor from shiitake mushrooms, soft tofu, and a rich broth. Trust me, this soup is perfect for slurping on cold winter days!

INGREDIENTS
  

Broth Ingredients

  • 1 tablespoon vegan butter
  • 3 tablespoon Korean chili pepper flakes (gochugaru)
  • 3 tablespoon gochugang paste
  • 5 tablespoon soy sauce low sodium
  • 5 tablespoon maple syrup
  • 4 tablespoon mirin
  • 1 tablespoon garlic paste or minced garlic
  • 1 teaspoon salt
  • 4 cups water

Vegetables

  • ¾ cup scallions chopped
  • ½ cup zucchini chopped
  • ½ cup carrots julienne cut
  • 1 ½ cup shiitake mushrooms sliced

Other Ingredients

  • 11 ounces soon tofu or any soft tofu
  • 2 packets instant ramen noodles vegan

METHOD
 

Prepare your ingredients

  • Chop all your desired vegetables.
    Separate the scallions: Chop the white parts and set them aside for cooking. Chop the green parts and set them aside for garnish.
    Note: You should have about ¼ cup of the white parts when cooking for 2 servings.

How to make the broth

  • Melt butter in a pot over medium-low heat. Once the butter is melted, add the chopped white parts of the scallions and sauté them for 1-2 minutes till fragrant.
  • Add Korean chili flakes (gochugaru) and gochugang paste.
  • Then pour in the water and increase the heat to medium-high. Add mirin, soy sauce, maple, garlic, and salt - Whisk all together.
    Note: This is a good time to taste the broth make adjustments, if needed.

Add Vegetables

  • Once the broth is simmering, add all your chopped vegetables. Cook for 3-4 minutes, or until the vegetables are slightly tender.
  • Reduce the heat to medium-low. Carefully add the drained tofu and instant noodles to the pot.
  • Let it simmer for about 3 minutes, or until the noodles are cooked through.
    You can carefully slice the tofu into smaller pieces directly in the pot using a kitchen knife, if desired.

Serve & Garnish

  • Ladle the ramen noodle soup into bowls. Garnish with the green parts of the scallion before serving.

NOTES

Some Pro Tips

    • To avoid overcooked noodles - Cook noodles separately to keep the noodles chewy.
    • Match your noodles to your broth - Light broth? Use thin, wavy noodles. Richer broth? Thicker noodles hold up better. It’s a little detail that makes a big difference.
    • Add in more flavor - Think a spoonful of miso for instant depth without extra effort.
    • Slurp those noodles (loud and proud) - Seriously. In Korean and Japanese food culture, slurping = appreciation. Plus it helps cool the noodles so you don’t burn your mouth.

NUTRITION

Calories: 352kcal | Carbohydrates: 71g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 4057mg | Potassium: 1042mg | Fiber: 7g | Sugar: 46g | Vitamin A: 6050IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: Asian, Korean, plant-based
Keyword: Gochujang ramen, Instant vegan ramyeon, Korean Ramen, Korean ramen noodles, Spicy Korean ramen vegan, Umami ramen broth
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