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Vegan Kimchi Ramen Noodle Soup

Name: Vegan Kimchi Ramen Noodle Soup
Cuisine: Korean
Ingredients: 8-10 cups water; 1 stalk leek; 3 cloves garlic; kombu seaweed; 1 mushroom stock cube; 2 cups ramen broth; 2 tablespoons kimchi brine; 2 tablespoons kochujang; 1 teaspoon chili powder; 1-2 tablespoons soy sauce; 1/2 teaspoon sesame oil; sweet corn; bean sprouts; green onions; nori strips; pickled ginger; white sesame seeds; mushrooms; tofu; vegan kimchi; enoki mushrooms

GourmetVeganVegetarianComfort FoodMain DishesSoups, Stew, and ChiliEasy MealsOne-PotFamily favouritesHealthyHealthy soupsDairy-freeKoreanBoiled

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Vegan • Fitness • Recipes

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Ingredients

Ramen broth

8-10 cups water
1 stalk leek
3 cloves garlic
kombu seaweed
1 mushroom stock cube

Kimchi ramen broth

2 cups ramen broth
2 tablespoons kimchi brine
2 tablespoons kochujang
1 teaspoon chili powder
1-2 tablespoons soy sauce
1/2 teaspoon sesame oil

Toppings

sweet corn
bean sprouts
green onions
nori strips
pickled ginger
white sesame seeds
mushrooms
tofu
vegan kimchi
enoki mushrooms

Preparation

Simmer the ramen broth ingredients together to create a stock
Combine the kimchi ramen broth ingredients in a pot
Bring to a boil and stir well until the ingredients have dissolved into the broth
Cook vegan ramen noodles according to package instructions
Serve hot by pouring the broth on top of the cooked noodles and add toppings of choice

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