PB & Kimchi Ramen

Best. Ramen. Ever. (Vegan & GF)

Ingredients

For the broth

1 tbsp avocado oil

4 cloves of garlic, sliced

1 onion, sliced

3 sprigs of green onion, sliced (optional)

1, 2-inch piece of ginger, grated

4 carrots

2 mini bok choys

1 package of enoki or beech mushrooms

1 tsp of Thai red curry paste (or just red curry paste)

16-32oz of vegetable broth (or bone broth***)

For the kimchi peanut butter sauce

3 tbsps of peanut butter

1 tsp of rice vinegar

1/4 cup of gf tamari (or coconut aminos if soy-free)

juice from 1 lime

2 tbsp of miso paste

2 tbsp of kimchi juice from the jar

1 tsp of maple syrup

Other necessities

1 pkg of organic firm tofu chopped in 1-inch cubes

Ramen noodles (I love the Jade Pearl Ramen Noodles from Lotus Foods)

Kimchi

Directions

Start by chopping all of your vegetables. Then in a saucepan on medium heat, add 1tbsp of avocado oil and your onion, garlic, and ginger (and green onion if using). Let this saute for about 5 minutes. Then add in the chopped carrots and the chopped bok choy stems (not the leaves yet). Saute for about 3 minutes then add in the red curry paste and the mushrooms and give everything a nice big stir. Let this cook for 5 minutes then add in your broth of choice. Add your chopped tofu and the bok choy leaves, then the heat to low and cover the pan while you make the pb and kimchi sauce.

For the sauce just add all ingredients to a small bowl and give it all a stir. Once it’s all mixed up, add to the veggies and broth and stir until it’s well combined. Cover and let this cook for 20-30 minutes on simmer.

Prep the ramen noodles according to the package — mine only takes 4 minutes. Then assemble your bowls! Make sure you add kimchi on top for a little extra spice.

ENJOY XX