ramyaramesh3007This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
Did you know this Kimchi Dumpling Ramen Soup (also known as Kimchi Jjigae with Ramen) is only made in one-pot and is super duper beginner friendly?
In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!
This dish is made with frozen dumplings, ramen and mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.
Important Notes
Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.
Ingredients You Need
- vegan gyozas – both homemade or frozen dumplings work!
- vegan kimchi – a lot of brands do vegan kimchi, just pick out one without any fish sauce or anchovies!
- aromatics – ginger, garlic, spring onions
- seasonings – sesame oil, mushroom powder, gochujang (adjust the spice level by varying the amount of gochujang), light soy sauce
- ramen – instant ramen noodle cakes work for a quick meal
- toppings – vegan spam, different types of mushrooms, asian greens like bok choy or chye sim
Gluten free substitutions: You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman. For the ramen, use gluten free rice noodles.
Alliums free substitutions: You also have to replace gochujang with a alliums free chili paste. Use onion and garlic free kimchi. Omit garlic and substitute with a pinch of hing. Omit spring onions and substitute with chopped coriander.
Kimchi Dumpling Ramen Soup
Ingredients
- 1/2 cup vegan kimchi
- 2-3 stalks spring onions
- 2 slices ginger or 1 tsp minced ginger
- 2 cloves smashed garlic
- 1/2 tbsp mushroom seasoning
- 1/2 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tsp sweetener
- 2 cups water
- 1 serving ramen noodle cake
Toppings
- 3 frozen dumplings
- 2 bok choy
- enoki mushrooms
- shitake mushrooms
- mini king oyster mushrooms
- vegan spam
Garnish
- toasted sesame seeds
Instructions
- Place the claypot over medium heat and add the vegetable oil. Once hot, add the white part of scallions, smashed garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant.
- Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
- Add water, mushrooms, vegan spam and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
- Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
- Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.