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Kimchi Dumpling Ramen Soup

This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Soup
Cuisine: Fusion, Korean
Keyword: kimchi, korean recipes, ramen, soup
Servings: 1

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.