Recipe: Kimchi Ramen Noodle Soup with a twist

We have a “thing” for Kimchi and for Ramen! When we came across this recipe that gave a new twist to flavours we love, we had to share it! This recipe is the perfect combination of a warm broth with the heat of spicy kimchi. The twist here is the added Almond Breeze to give it a silky cream like taste …but without the dairy!




  • 2 cups (500 mL) water
  • 4 cups (1 L) low sodium chicken stock
  • 1 tbsp (15 mL) dried wakame seaweed
  • ½ medium sweet onion, diced
  • 5 crimini mushrooms, steam on, cleaned and quartered
  • 5 oz (150 g) enoki mushrooms, ends trimmed and mushrooms separated
  • ¾ cup (175 mL) store bought kimchi
  • 4 leaves napa cabbage, sliced into 1 inch (2.5 cm) pieces
  • 1 cup (250 mL) silken medium firm tofu, medium diced
  • 3 tbsp (45 mL) white or red miso paste
  • 1 cup (250 mL) Almond Breeze Original Unsweetened almond beverage
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) sesame oil


  • 1 lb (500 g) rice or wheat ramen noodles of your choice


  • 2 scallions, thinly sliced on the bias
  • 8 sprigs fresh cilantro, washed and left whole or leaves picked off
  • 1 tsp (5 mL) black sesame seeds, toasted


1.Place a 4-quart (4 L) soup pot on medium high heat. Add water and the chicken stock to the pot and bring to a boil. Add in the wakame seaweed, onions, both types of mushrooms and kimchi to the pot. Turn down the heat to medium and simmer for 3 minutes. Then add the nappa cabbage and tofu. Simmer for another 2 – 3 minutes.  Scoop out the unwanted foam with a ladle and discard.

2. In a small mixing bowl, whisk together the miso paste with the Almond Breeze until smooth. Pour the miso mixture into the soup pot and simmer for another minute. Taste and season the soup with soy sauce. Turn down the heat to low to hold the soup while you make the noodles.

3. Meanwhile in another 4-quart (4 L) pot, bring 2 quarts (2.5 L) of water to boil on medium high heat. Cook the noodles as per package instructions (usually 3 – 5 minutes). When the noodles are cooked, drain the noodles in a colander and drizzle with sesame oil. Hold until ready to serve.

4. When ready to serve, transfer a portion of the warm noodles into individual bowls and carefully ladle hot soup over them. Garnish the bowl with scallions, cilantro and toasted sesame seeds and serve hot. Remaining raw enoki mushrooms can be arranged on the side as an additional fresh garnish.

Note: you may want to put out dishes of extra soy sauce, sesame oil or chilies to add according to taste.

Serves 4.

Prep time: 15 minutes.

Cook Time: 20 minutes

*recipe published with permission from Almond Breeze.

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