Garden Veggie Ramen

Noodles:

  • Bring 5 c plain water to a boil (while waiting for it to boil, work on chopping/sautéing the veggies)
  • Add one package of Soon Ramen Noodles (do not add seasoning packs)
  • Boil for 2 minutes, then add in some thinly chopped Swiss chard leaves
  • Boil for 2 more minutes, then remove the leaves and ramen from the water with tongs (save the water!) and add them to a very cold water bath. Let them sit in that while you prep the ramen broth.

 

Broth:

  • Sauté the following together:
    • Chopped Swiss chard stems
    • 1/2 a diced onion
    • 1 green & 1 banana pepper (diced)
    • 1 c chopped fresh tomatoes
    • 1 Tbsp minced garlic
    • 2-3 Tbsp sesame oil
  • Add the sautéed veggies to the water that you cooked the ramen in. Add the following:
    • The two Soon seasoning packets
    • 1/3 c Braggs (or 1/4 c soy sauce)
    • 2 Tbsp nutritional yeast
    • 1 Tbsp Tom Yum Soup base
    • 1/2 tsp rice vinegar
    • Taste and add salt if needed

Bring the broth to a boil again and immediately serve over the cold, drained noodles (pour over just enough to submerge the noodles).

Cold Kimchi Noodles

  • Cook 2 packages of plain ramen noodles in boiling water till soft, then set in ice bath to cool
  • Sauce (mix all together):
    • 1/4 c red onion, diced
    • 2 Tbsp green onion (scallions), chopped fine
    • 1/4 c carrots, diced
    • 1 c of vegan kimchi, chopped
    • 1/4 c Tomato paste
    • Red pepper flakes to taste (the more the spicier)
    • 1 tsp lemon juice
    • 1 Tbsp rice vinegar
    • 3 Tbsp soy sauce
    • 2 Tbsp Maple syrup
    • 1-2 Tbsp Kimchi juice
    • 2 Tbsp sesame oil
    • 2 Tbsp sesame seeds, toasted
  • Add sauce to drained noodles (as much sauce as needed—may not be all) and mix well
  • Top with: Julienned cucumber, more chopped kimchi, green onion, toasted sesame seeds, a drizzle of sesame oil, and more sauce (if needed).