spicy vegan kimchi and mushroom ramen
Saucy, juicy noodles packed with spicy kimchi and chili oil and tender, thick mushrooms. Perfect colorful bowl for cozy days.
Ingredients
- 4 cups mixed mushrooms (I used shiitakes and cremini)
- 1 tbsp vegan butter or coconut oil
- 2 tsp chili oil (see recipe in notes)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 shallots, minced
- 1/4 cup red curry paste
- 2 tbsp red miso paste
- 8 cups vegetable broth, or water
- 1/3 cup lower sodium soy sauce
- 1 cup canned full-fat coconut milk
- 3-4 blocks ramen noodles, seasoning packet discarded
- 2 cups fresh spinach
- 1 cup kimchi
- green onions, cilantro, and sesame seeds, to serve
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large pot or Dutch oven. Add the mushrooms and cook undisturbed for 5 minutes. Add in the vegan butter or coconut oil, the chili crisp, and 2 tablespoons of soy sauce. Stir, and cook an additional 2-3 minutes until caramelized. Move the mushrooms to a bowl.
- To the same pot, add the garlic, ginger, and shallots. Stir 1 minute. Swirl in the curry paste and miso paste, then add the broth, soy sauce, and coconut milk. Bring to a simmer and heat for 10-15 minutes. Stir in the spinach.
- Drop in the blocks of ramen noodles and cook until softened, about 3-4 minutes (check the box for exact cooking times).
- Divide the noodles and broth among bowls. Top with kimchi, green onions, chopped cilantro, and extra chili oil, as desired.
Notes
*Chili oil: In a heatproof bowl, toss together 6 garlic cloves, 2 tablespoons minced fresh ginger, 3-4 tablespoons red pepper flakes, and a cinnamon stick. Heat 1/2 cup canola or peanut oil until shimmering. Pour the hot oil over the herbs, it will bubble aggressively. Let sit at least an hour.
*If storing leftovers: The noodles will absorb much of the broth if left to sit too long. If you plan to have leftovers for meal prep, cook the noodles in a separate pot of boiling water and add to the broth as you serve.