Extra Creamy Vegan Ramen with Tempeh and Kimchi

If you love rich, umami-packed soups, this creamy vegan ramen is a must-try! Layered with the deep flavours of fermented foods like kimchi and tempeh, it's a comforting bowl that's easy to make at home.

🌿 Why This Ramen is So Good

This ramen combines fermented ingredients like kimchi and tempeh with a creamy miso-tahini broth for a smooth, flavourful bowl. It's the perfect blend of nourishing and indulgent!

Creamy vegan ramen with tempeh and kimchi

🥢 Ingredients (serves 4)

For the broth

• 1 tbsp sesame oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 thumb-sized piece of ginger (about 2 cm), grated

• 2 tbsp miso paste (white or red)

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 2 tbsp tahini or peanut butter

• 1 tsp maple syrup

• 4 cups vegetable broth

• 4 to 5 sun-dried tomatoes, soaked in hot water for 10 minutes (keep the water)

• 1 cup dried shiitake mushrooms (rehydrated, keep the water)

Toppings

• 2 portions ramen noodles

• ½ block soy tempeh, cubed

• ½ cup kimchi

• ½ bok choy or broccoli, chopped

• ½ cup sweet corn

• 1 spring onion, sliced

• 2 sheets nori, toasted

• ½ tsp black sesame seeds

• Chilli oil (optional, for garnish)

🍜 How to Make Creamy Vegan Ramen with Fermented Foods

1. Prepare the Broth

   Heat the sesame oil in a pot over medium heat. Sauté the onion, garlic and ginger until fragrant. Stir in the miso paste, soy sauce, rice vinegar, tahini and maple syrup. Cook for 1 minute to release the flavours.

2. Simmer & Blend

   Add vegetable broth, half the shiitake mushrooms, and dried tomatoes (plus soaking water). Simmer for 10 minutes, then blend until smooth for a creamy, rich broth.

3. Cook the Noodles & Prepare Toppings

   Cook ramen noodles according to package instructions. In a separate pan, pan-fry tempeh until golden, sauté bok choy, and toast nori sheets.

4. Assemble & Enjoy

   Pour the creamy broth over the ramen noodles. Add the toppings: tempeh, kimchi, bok choy, corn, the remaining shiitake mushrooms, spring onion and nori. Sprinkle with sesame seeds and a drizzle of chilli oil for extra heat.

🌱 The Role of Fermentation in This Ramen

Fermentation is the key to the deep, complex flavours in this dish. Here's why:

• Kimchi: kimchi adds a tangy, spicy and slightly sour kick that cuts through the richness of the broth, adding depth and brightness. Add it at the end so it keeps its crunch.

• Tempeh: this fermented soybean cake brings a firm, hearty texture with a nutty, slightly earthy taste, complementing the creamy broth and adding a satisfying bite.

• Miso: Miso’s umami-packed profile deepens the broth, adding a savoury richness with a hint of sweetness that rounds out the overall flavour.

🥄 Final Thoughts

This creamy vegan ramen is the perfect balance of comfort and flavour, bringing together fermented foods and rich umami notes. Whether you're a fermentation enthusiast or just looking for a nourishing bowl of ramen, it's a delicious way to bring more fermented foods to your table. Find the ingredients below!

Tempeh Soy

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Kimchi with Apple

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