Vegan Kimchi Ramen Noodles
Ingredients
- 1 small shallot
- 1 inch 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 your 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, lower the temperature, and let simmer for 5 minutes.
Add your cooked noodles to the broth.
Enjoy
