Vegan Kimchi Ramen Noodles
Ingredients
- 1 small shallot, diced
- 1 inch of ginger, diced
- 1/2 tablespoon of sesame oil
- 1 1/2 tablespoons of red curry paste
- 1 tablespoon of liquid aminos
- 1 cup of kimchi
- 1 cup of mung bean sprouts
- 1 1/2 cups of veggie broth
- 6 ounces of extra firm tofu
- 2 cups of broccoli
- 1 cup of 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.
Notes
Kimchi is nutrient-dense, containing vitamins, minerals, amino acids, and probiotics that boost digestion and health.
