Vegan Ramyeon

Vegan Ramyeon is a spicy and filling noodle soup that's great when served with gyozas!

Course Dinner

Cuisine Korean

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 337kcal

1 teaspoon oil
1 teaspoon Gochujang paste double up if you like it spicy
5 x5cm square of nori
1 teaspoon Gochugaru chilli flakes use normal chilli flakes if you can't find these
4 cups boiling water
3 cloves garlic - finely chopped
2 carrots - cut into batons
250 g chestnut mushrooms - quartered
100 g broccoli - chopped into small florets
1 tablespoon tamari
2 teaspoon white miso paste
2 tablespoon nutritional yeast
2 spring onions - chopped finely
1 tablespoon lime juice
100 g Udon noodles

Soak the nori in cold water.
5 x5cm square of nori
In a big deep pan, fry the garlic and chilli flakes for a minute.
1 teaspoon Gochugaru chilli flakes, 3 cloves garlic, 1 teaspoon oil
Add the mushrooms and carrots to the pan and continue cooking on a medium-high heat until the mushrooms release some liquid.
250 g chestnut mushrooms, 2 carrots
Pour in the boiling water.
4 cups boiling water
Add in the Gochujang paste, tamari, nooch, drained nori, miso and stir well.
1 teaspoon Gochujang paste, 1 tablespoon tamari, 2 tablespoon nutritional yeast, 2 teaspoon white miso paste
Bring the broth to a boil then immediately reduce down to a gentle simmer.
Put the noodles on to cook in a separate pan.
100 g Udon noodles
Add the broccoli to the broth, simmer for 7 minutes.
100 g broccoli
While the noodles cook taste the broth to see if you want it spicier, saltier or with more miso flavour and adjust accordingly.
Squeeze in the lime juice just before serving and top with spring onions.
1 tablespoon lime juice, 2 spring onions