Vegan Kimchi Ramen Noodle Soup
Ingredients
- 1 small shallot
- 1 inch of ginger
- 1/2 tablespoon sesame oil
- 1 1/2 tablespoons red curry paste
- 1 tablespoon liquid aminos
- 1 cup kimchi
- 1 cup mung bean sprouts
- 1 1/2 cups veggie broth
- 6 ounces extra firm tofu
- 2 cups broccoli
- 1 cup coconut milk or non-dairy milk
- Juice of 1 lime
- Salt and pepper to taste
- Noodles of choice
Preparation
In a pan on low-medium heat, add shallots and ginger with sesame oil and cook for 5-7 minutes or until caramelized.
Add kimchi, sprouts, red curry paste, and liquid aminos and cook for another 5-10 minutes.
Add non-dairy milk and veggie broth and cook until it boils.
Add tofu and broccoli and cook until broccoli is tender.
Add lime juice and salt and pepper to taste, then lower temperature and let simmer for 5 minutes.
Add cooked noodles to the broth.
Notes
Kimchi is delicious, low in calories, and nutrient-dense, containing vitamins, minerals, amino acids, and probiotics that boost digestion and health. You can make your own kimchi at home.
