Kimchi & Mushroom Ramen

This quick and easy vegan kimchi ramen recipe is full of flavor with a spicy kick!

This quick and easy vegan kimchi ramen recipe is full of flavor with a spicy kick!

1

In a large bowl, gently toss mushrooms with 1 tbsp sesame oil. Set aside.
2

Heat avocado oil in a pot on medium-high heat. Add onions and cook until translucent (~5 mins).
3

Add garlic and mushrooms. Stirring frequently, cook until garlic becomes fragrant, and mushrooms begin to release moisture (~5 mins).
4

Add broth and reduce heat to low. Cover and simmer.
5

While broth is simmering, add kimchi to a large bowl, and cut into bite-sized pieces with scissors. Add 1 tbsp sesame oil, gochujang, rice vinegar, coconut sugar, and toasted sesame seeds. Mix to thoroughly combine.
6

Cook noodles according to directions on package. Drain, rinse, and toss with kimchi mixture, making sure to coat in kimchi sauce.
7

To serve, ladle 1 cup broth into bowl. Place noodles on top and serve hot with cucumber, carrots, green onion, seaweed, sesame seeds, and ½ tablespoon sesame oil.