Vegan Korean Ramen Noodle Soup

Vegan Korean Ramen

Making a bowl of Korean Ramen Noodles

Korean Ramen

In Korea, ramen is called ramyeon (라면).

  • 1 package Koyo Organic Ramen Noodles
  • 2 tea spoons olive oil
  • ½ tea spoon gochugaru / ¾ tablespoon if you want a more spicy soup
  • 4 to 5 dried dried Shiitake mushrooms
  • ¼ oz dried kelp
  • 4 & ½ cups water
  • Two to three large cloves garlic, minced
  • ½ of a small carrot, chopped into ¼” pieces
  • Four to five white button mushrooms, sliced
  • 1 tea spoon of salt
  • 1 & ½ table spoon white miso
  • ½ table spoon Sunchang Gochujang (a Korean red pepper paste)
  • 1 table spoon nutritional yeast
  • One to two scallions, chopped, plus any additional for garnish
  • 1. In a medium bowl, you are going to want to soak the shiitake & the dried kelp in 1 cup of water until completely restored to its original state. Then slice the shiitake mushrooms, & return them to the bowl.
  • 2. In a medium pot, heat 2 teaspoons of olive oil over medium. Add gochugaru & toss for about 20 seconds until fragrant. Be careful not to burn and blacken the pepper flakes! This heats up quickly.
  • 3. Add the shiitake & the kelp along with the soaking water, into the pot. We then add garlic, mushrooms, & carrots. Add 4.5 cups water, cover & bring this to boil.
  • 4. Add miso, salt, nutritional yeast, & gochujang. Lower the heat to a simmer, & leave for about 4 to 5 minutes.
  • 5. Now we get to add the ramen noodles! Additionally add some scallions, & bring heat back up to medium. Let boil for just about 2 minutes until the noodles are al dente. Quickly take off the heat. Adjust seasoning as needed, garnish with more scallions and serve.

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