KIMCHI RAMEN NOODLE SOUP
A super healthy soup that’s easy to make, for when the deep heart of winter chills us to the bone. Kimchi ramen noodle soup is full of mouth-watering, health-supporting ingredients like miso, kimchee, mushrooms, and dark leafy greens. {Vegan, dairy-free}
Author: Soupaddict/Photo credit to soupaddict.com
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon finely minced ginger or ginger paste
- 1 teaspoon Thai red curry paste optional
- 1 small leek sliced and cut into half moons (white and light green parts only)
- 2 cups dark green leafy veggies such as kale or spinach, stems removed, roughly chopped
- 1 cup mushrooms slice if large
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 3 ounces ramen noodles if using instant, discard flavor packet
- 2 tablespoons miso sweet/mild/white
- 1 cup chopped vegetable kimchee
- 1 tablespoon kimchi juice
- 1 teaspoon toasted sesame oil
Instructions
- Heat the oil in a large pot over medium until shimmering.
- Add the ginger and curry paste (if using) and stir until fragrant (just 30 seconds so).
- Add the leeks, greens, and mushrooms, and saute until the greens have wilted slightly.
- Pour in the broth and soy sauce and raise heat to medium-high. Bring the soup to an active simmer and add the ramen noodles (if using dried, break apart the brick -- the noodles will cooperate more readily with a soup spoon if shorter).
- When the noodles are tender (use package directions as a guide, although they might take a skosh longer to cook because the soup will not be boiling), reduce heat to low.
- Place the miso in a small bowl, and add two to three tablespoons of the soup liquid. Stir until the miso dissolves into the liquid, then pour into the soup.
- Add the kimchee, juice, and sesame oil, and stir well. Taste, and adjust for salt. If your kimchi is particularly strong or sharp, a light sprinkle of sugar over the soup will tame it right down.
