Vegetarian Kimchi Lamian Noodles

vegan kimchi ramen has an addictive spicy umami broth, mushrooms, fermented bamboo shoots and seaweed, and a little vegan butter on it.

preparation time10minutescooking time30minutes

※ Raw material

2portions of Lamian Noodles

broth

stir fry

1spoonoilpeanut, rapeseed oil or other neutral oil

1.5cupvegan kimchi

2scallionslice, white and green parts separated

broth and simmering ingredients

1litersvegetable soup

¼cuppickle juice

3dried mushroom

1tabletskelp seaweed(2 × 4inches or5 × 10cm)

4coin-sized ginger slices

Stir to the end

1spoonred misoor2teaspoon sauce

2teaspoonmaple syrupor other sweeteners

¼teaspoonwhite pepper

½spoonsoy sauce

1tablespoon Korean chili flakes

150grams(5.3ounces) into bite-sized bundles, but not

½spoonoilfor cooking mushrooms

other ingredients

½cupraw kimchi

1pipeKorean soft tofu

50grams(MenmaOr missing partsa boiled ramen soup material) 2ounces

2cupraw spinach

1spoonvegan butteror½tablespoon roasted sesame oil

laver slice decoration

※

prepare broth

1,pan. When hot, add the white parts of pickles and onions. Stir-fry, stirring occasionally, until slightly caramelized, about5minutes.

2. Add vegetable soup, pickled vegetable juice, mushroom, kelp and ginger. Bring to a boil, then turn the heat down. Stew with slow fire until broth with shiitake mushrooms, kelp and ginger, about25minutes. You can start adding water to the noodles while the broth is stewing.

3. Heat in a small pan at medium and high temperature ½tablespoon of oil. When hot, add Flammulina velutipes. Cook until browned and bubbly, ca.5minutes. Set aside.

4. Boil the noodles and blanch the spinach.

5. Bring a pot of water to a boil. At the end of the table, cook noodles according to the package instructions. Take out the noodles immediately when the texture is chewy, if not30seconds or so. Transfer the noodles to your Lamian Noodles Bowl.

6. Blanch spinach in boiling water until it is bright green,answer is 20 30seconds. Drain the spinach and divide into Lamian Noodles bowls.

finished broth

7. Before serving, take out and discard shiitake mushrooms, kelp and ginger slices. Add miso, maple syrup, white pepper, soy sauce andGochugaruinto the simmered ramen soup. Stir until fully blended.

the soup and the remaining ingredients

8. Dive the broth and noodles together into the Lamian Noodles Bowl, and divide all the ingredients into the bowl to enjoy.