If you want a fast, flavorful, and healthy vegan dinner, whip up some spicy vegan ramen, which you can prepare and cook in less than 15 minutes.
I recommend using Ibotta when purchasing some of the ingredients to save money. There is currently a rebate for Cleveland Kitchen's Kimchi (plus it supports local business). If you sign up for Ibotta and you use my referral code (ykfintq) we both get $10.
I recommend using genuine ramen from the oriental section of the grocery store, but if you want you can purchase cheap ramen packets and prepare without the seasoning packet.
Ingredients:
1 package kimchi
32 oz vegetable broth
3 shitake mushrooms, diced
2 green onions, sliced and separated
1/2 cup bean sprouts
Fresh cilantro
2 packages Ramen
1 lime, quartered
Combine kimchi, vegetable broth, mushrooms, and white portion of green onions in large pot and cook over medium high heat until onions are cooked and mushrooms are tender (10-15 minutes).
While your soup is cooking, add three cups of water to a medium pot and bring to a boil. When water is boiling add ramen noodles to the water and turn off the heat. Allow the noodles to cook for three minutes in the hot water, and then drain.
Portion noodles into bowls, add cilantro (vary portion depending on flavor preference), as many bean sprouts as you would like, pour soup over other bowl contents and squeeze a slice of lime on the soup. Top with green onion.
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