Spicy Vegan Kimchi Ramen

Serving Size 3

Prep Time 10 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger finely diced
  • 3 cloves garlic diced
  • 4 green onions diced, greens and whites separated
  • ½ 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
  • ½ 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
Recipe By This Savory Vegan

Preparation

  1. 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.
  2. 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.
  3. Meanwhile, bring a pot of water to a boil* and cook the ramen noodles. Cook until al dente and drain.
  4. Add the kale to the broth and stir until wilted (about 1 minute). Turn off the heat.
  5. To assemble, split the noodles between 3 bowls, ladle the broth & tofu over top and serve with carrots & sesame seeds.

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