Kimchi Tofu Ramen
with zucchini / mushrooms

Name: Kimchi Tofu Ramen
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 1 lb Zucchini, chopped; 5 cloves Garlic, chopped; 1 Tbsp Ginger, peeled and diced; 1 cup Kimchi, chopped; 2 Tbsp Vinegar, rice; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Miso paste, any type; 8 oz Mushrooms, shiitakes, chopped (look for pre-chopped to save time); 1 Limes, wedges; 1 Tbsp Oil, cooking; 5 cups Stock, any type; 6 oz Noodles, dried ramen; 2 Tbsp Gochujang, plus more for serving

Active: 40 Total: 40

Original GF Paleo Vegetarian

This Korean-inspired soup gets layers of flavor from ginger, kimchi, and sweet-smoky Gochujang hot sauce. For maximum flavor, be sure to include all of these ingredients and add more at the end of cooking if you'd like.

Ingredients

Metric

Servings:

Kimchi Tofu Ramen:

Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Zucchini - 1 lb , chopped
Garlic - 5 cloves , chopped
Ginger - 1 Tbsp , peeled and diced
Kimchi - 1 cup , chopped
Vinegar, rice - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Miso paste, any type - 2 Tbsp
Mushrooms, shiitakes - 8 oz , chopped (look for pre-chopped to save time)
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Stock, any type - 5 cups
Noodles, dried ramen - 6 oz
Gochujang, plus more for serving - 2 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
Make soup base - Combine vinegar, soy sauce, and miso. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
Limes - Slice limes into wedges.

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Make

Heat a Dutch oven with cooking oil over medium heat. Add tofu and cook on all sides until golden brown, 8 to 10 minutes, seasoning with some salt as it cooks.
Stir in garlic, ginger, and kimchi for 2 minutes until fragrant.
Stir in soup base for 1 minute. Add zucchini, mushrooms, and stock.
Bring soup to a boil and then reduce heat to a low simmer. Simmer for 10 minutes to let the flavors develop.
Stir in noodles and cook until noodles are tender (check package for recommended timing).
Squeeze half the lime wedges into soup and stir in gochujang. Taste and season with some more soy sauce and / or gochujang if you’d like.
Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

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