Easy Vegan Kimchi Ramen
I elevated the already delicious pack of Mike’s Mighty Good Vegetarian Kimchi Ramen with a few simple ingredients to create a restaurant-quality bowl of ramen right in the comforts of my home kitchen.
Ingredients
- 1 pack Mike’s Mighty Good Vegetarian Kimchi Ramen Soup
- 1 scallion chopped (white and green parts separated)
- 1/2 cup fresh mushrooms of choice - I used brown shimeji mushrooms, sliced or separated
- Pinch salt
- 1/3 cup vegan kimchi - see homemade kimchi recipe here
- 1/2-1 tbsp gochujang adjust to desired heat
- 2 cups water
- 4-5 frozen vegetable dumplings optional
To Finish
- Drizzle of sesame oil
- Chopped scallions
Instructions
- Prepare the pack of Mike’s Mighty Good Vegetarian Kimchi Ramen Soup. Separate the noodles, seasoning pouch, and oil packet.
- Heat a small pot over medium heat. Once hot, empty the oil packet into the pot.
- Sauté the white parts of the scallion until aromatic. Stir-fry the mushrooms over medium high heat until lightly browned. Season with a pinch of salt. Once cooked, remove from the pot.
- Add the kimchi into the pot along with gochujang. Sauté for 1-2 minutes over medium heat.
- Pour the water into the pot and empty the seasoning packet into the water.
- Mix well and allow the broth to come to a boil over medium to medium high heat.
- Once the broth has come to a boil, add in the ramen noodles and frozen dumplings (if using).
- Leave the noodles to cook for 2-3 minutes or until chewy to your liking. Turn off the heat and serve your ramen with a generous drizzle of sesame oil. Top with the sautéed mushrooms, and chopped scallions. Enjoy!
NUTRITIONAL INFO
Serving: 1serving (no dumplings) | Calories: 278kcal | Carbohydrates: 48g | Protein: 11g | Fat: 5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 1320mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg
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