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Kimchi-Ramenbowl

Kimchi ramen bowl

by KOMEKO Team in Recipes
How many people are you cooking for?
2

Vegan kimchi ramen with tofu, mushrooms, and spicy miso broth – quick and delicious.

#gluten-free #vegan

Ingredients

    For the ramen:

  • 1 tsp oil
  • 180 g mushrooms, sliced
  • 200 g smoked tofu
  • 1 tbsp miso paste
  • 1 tsp maple syrup
  • 60 ml kimchi juice, from the jar
  • 1 tsp chili powder
  • 600 ml vegetable broth
  • 2 Packs of KOMEKO RAMEN
  • 0.5 grated carrot
  • 75 g kimchi
  • 60 g wakame

Preparation

  1. Fry mushrooms and tofu
    Heat the oil in a pan and add the mushrooms and tofu. Sauté for about 8 minutes, stirring frequently.
  2. Prepare the miso mixture
    Combine miso paste, maple syrup, kimchi juice, and chili powder in a small bowl and whisk until smooth.
  3. Heat broth and mix
    Bring the vegetable broth to a boil in a medium saucepan and then add it to the miso mixture.
  4. Cooking ramen
    Add the KOMEKO RAMEN to the miso mixture and cook for 2 minutes.
  5. Serve and garnish
    Ladle the ramen into bowls and garnish with sautéed mushrooms, grated carrots, kimchi, and wakame. Finally, add mushrooms and tofu. Optionally, garnish with gluten-free soy sauce and sesame seeds.
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Tags: Ramen
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KOMEKO Ramen

KOMEKO Ramen

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Gluten-free fresh ramen made from rice flour

Content size: 1 serving

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