Easy Vegan Kimchi Ramen

Ingredients

• 1 pack Mike’s Mighty Good Vegetarian Kimchi Ramen Soup
• 1 scallion (chopped (white and green parts separated))
• 1/2 cup fresh mushrooms of choice ( - I used brown shimeji mushrooms, sliced or separated)
• Pinch salt
• 1/3 cup vegan kimchi
• 1/2-1 tbsp gochujang (adjust to desired heat)
• 2 cups water
• 4-5 frozen vegetable dumplings (optional)
• Drizzle of sesame oil
• Chopped scallions

Instructions

1. 1

   Prepare the pack of Mike’s Mighty Good Vegetarian Kimchi Ramen Soup. Separate the noodles, seasoning pouch, and oil packet.

2. 2

   Heat a small pot over medium heat. Once hot, empty the oil packet into the pot.

3. 3

   Sauté the white parts of the scallion until aromatic. Stir-fry the mushrooms over medium high heat until lightly browned. Season with a pinch of salt. Once cooked, remove from the pot.

4. 4

   Add the kimchi into the pot along with gochujang. Sauté for 1-2 minutes over medium heat.

5. 5

   Pour the water into the pot and empty the seasoning packet into the water.

6. 6

   Mix well and allow the broth to come to a boil over medium to medium high heat.

7. 7

   Once the broth has come to a boil, add in the ramen noodles and frozen dumplings (if using).

8. 8

   Leave the noodles to cook for 2-3 minutes or until chewy to your liking. Turn off the heat and serve your ramen with a generous drizzle of sesame oil. Top with the sautéed mushrooms, and chopped scallions. Enjoy!