Easy Kimchi Ramen (30 Minutes!)

Ingredients

• 5.3 ounces firm tofu ((diced into 1-inch (2.5 cm) cubes))
• 2 tsp oil
• 1/4 tsp salt
• 1 tbsp oil
• 1 shallot (minced)
• 2 cloves of garlic (minced)
• 1 tbsp finely chopped ginger
• 5 cremini mushrooms (sliced)
• 1/2 cup kimchi ((with its juice))
• 3 cups vegetable broth
• 1 and 1/2 tbsp soy sauce
• 1 and 1/2 tbsp sugar
• 1/4 tsp gochugaru
• 1 pak choy (sliced in quarters)
• 1/3 cup cooked corn ((canned or frozen))
• 1/4 cup chopped green onions ((for serving))

Instructions

1. 1

   --- Tofu ---

2. 2

   Air-fry option: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Air-fry at 350°F (175°C) for 17-20 minutes, flipping it halfway, until golden brown.Bake option: Toss the tofu with 2 teaspoons of oil and 1/4 tsp salt. Arrange it in a single layer on a lined baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden and slightly crispy.Pan-fry option: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Add the tofu in a single layer and season with 1/4 tsp salt. Cook without stirring for 8-10 minutes per side until golden brown on all sides.Set the tofu aside while you prepare the broth.

3. 3

   --- Kimchi Broth ---

4. 4

   Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the minced shallots, garlic, and ginger. Sauté for 2-3 minutes or until the shallots are slightly golden brown.

5. 5

   Add the mushrooms. Next, add the mushrooms and sauté for 2-3 minutes, stirring regularly, until the mushrooms are slightly caramelized.

6. 6

   Add the kimchi. Add the kimchi with its juice and sauté for another 2-3 minutes. Then, pour in the vegetable broth, soy sauce, sugar, and gochugaru.

7. 7

   Let simmer. Bring to a boil, then reduce to a simmer and simmer uncovered for about 10 minutes.

8. 8

   Add the remaining ingredients. Add the pak choy, corn, and tofu, and simmer for another 5-7 minutes or until the pak choy is tender. Cover the pot to keep the broth hot while you cook the noodles.

9. 9

   Cook the noodles. Bring a small pot of water to a boil. Once boiling, add the instant noodles and cook according to the package instructions (usually 2-4 minutes). Drain the noodles and divide them between two serving bowls.

10. 10

    Assemble. Pour the piping-hot broth over the noodles and add the toppings. Garnish with the chopped green onions and serve immediately.

11. 11

    You can store the broth in the refrigerator for up to 5 days.