Kimchi Dumpling Ramen Soup
This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
Servings: 1
Ingredients
- 1/2 cup vegan kimchi
- 2-3 stalks spring onions white + green parts
- 1/2 white onion
- 2 cloves smashed garlic
- 1/2 tbsp mushroom seasoning
- 1/2 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tsp sweetener
- 2 cups water
- 1 serving ramen noodle cake
Toppings
- 3 frozen dumplings
- 2 bok choy
- enoki mushrooms
- shitake mushrooms
- mini king oyster mushrooms
Garnish
- toasted sesame seeds
Instructions
- Place the claypot over medium heat and add the vegetable oil. Once hot, add sliced white onion, the white part of scallions and smashed garlic. Sauté for about 1-2 minutes until fragrant.
- Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
- Add water, mushrooms and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
- Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
- Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.