Easy Vegan Kimchi Instant Ramen
This Easy Vegan Kimchi Instant Ramen is just one of many ways to doctor up instant ramen to make it more filling, flavorful, and appetizing.
Equipment
- 1 soup pot
Ingredients
- 6 oz instant ramen noodles (2 packages)
- 2 packets ramen seasoning see recipe notes
- 1/2 cup frozen mixed vegetables
- 1/2 cup vegan kimchi Homemade or your favorite store bought brand
- 1/4 cup fresh basil, julienned
- 2 tsp sesame oil or chili oil
- 2 tsp toasted sesame seeds
Optional Add ins
- silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.
Instructions
Ramen
- Cook ramen according to package instructions. When you add the ramen blocks to the water also include the frozen veggies.
Ramen Toppings
- Once the ramen finishes cooking (take care, not to overcook noodles) pour the noodles, veggies, and broth into separate ramen or soup bowls.
- Then, add kimchi, basil, sesame seeds, and aromatic oil overtop the dish.
Notes
Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information.
Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder.
Nutrition Facts vary based on the ramen noodles used.
Nutrition
Calories: 469kcalCarbohydrates: 62gProtein: 11gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 2764mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 2506IUVitamin C: 6mgCalcium: 88mgIron: 5mg
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