Kimchi Ramen

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 tablespoon sesame oil (15mL)

3 cloves garlic (minced – 9g)

1 teaspoon freshly grated ginger (2g)

1 to 2 teaspoons gochugaru (adjust to taste – 2 to 4g)

2 tablespoons soy sauce (30mL)

½ cup chopped vegan kimchi with juice (120g)

¼ teaspoon sugar

1 cup sliced shiitake mushrooms (90g)

3 cups vegetable broth (720mL)

5 ounces ramen noodles (about 2 blocks, discard seasoning – 140g)

½ block firm tofu (cubed and pan-fried or air-fried until golden – 200g)

2 green onions (sliced – 20g)

Sesame seeds (optional for serving)

Directions

Heat sesame oil in a medium pot over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant.

Stir in gochugaru and soy sauce. Let it bloom in the hot oil for about 30 seconds to release its flavor.

Add chopped kimchi (with juice), sugar, sliced shiitake mushrooms, and vegetable broth. Bring to a simmer and cook for 6 to 8 minutes, until mushrooms are tender.

Add ramen noodles to the broth and cook according to package instructions (usually 3 to 4 minutes), until tender.

Stir in the tofu and let everything warm through. Divide into bowls, top with sliced green onions and sesame seeds, and serve hot.

Nutrition

• Calories: 513 kcal
• Total Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Sodium: 4027 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 21 g