Spicy Vegan Kimchi Ramen
This Spicy Vegan Kimchi Ramen is comforting, filling and slightly spicy. Made with instant noodles, this is a great weeknight dinner idea!
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger finely diced
- 3 cloves garlic diced
- 4 green onions diced, greens and whites separated
- 1/2 large yellow onion sliced
- 1 teaspoon gochugaru optional
- 4 cups veggie broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 jar Nasoya Spicy Kimchi Relish
- 1/2 block Nasoya Firm Tofu drained, pressed and cubed
- 2 cups kale ripped in bite-sized pieces
- 2 squares ramen ditch the seasoning packet
- 1 carrot shredded, for serving
- sesame seeds for serving
Instructions
- Heat sesame oil in a stock pot over medium heat. Add the ginger, garlic and whites of the green onions. Cook for 60 seconds. Add the yellow onion & gochugaru and cook down for 3 minutes, stirring frequently.
- Pour in the broth, soy sauce and rice vinegar. Add the kimchi relish & tofu and bring the broth to a boil. Lower heat and simmer for 5 minutes.
- Meanwhile, bring a pot of water to a boil* and cook the ramen noodles. Cook until al dente and drain.
- Add the kale to the broth and stir until wilted (about 1 minute). Turn off the heat.
- To assemble, split the noodles between 3 bowls, ladle the broth & tofu over top and serve with carrots & sesame seeds.
Notes
*If you plan to eat this all in one sitting, you can cook the ramen noodles directly in the broth.
Calories: 491kcal, Carbohydrates: 68g, Protein: 16g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 3899mg, Potassium: 523mg, Fiber: 4g, Sugar: 21g, Iron: 5mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.