quick spicy veggie ramen
• 1 block plain ramen noodles
• 2 cups vegetable broth
• 1/4 cup kale, chopped
• 1/4 cup napa cabbage, chopped
• 1/4 cup baby spinach, chopped
• 2 Tbsp lite soy sauce
• 2 Tbsp rice wine vinegar
• 2 tsp Korean Red spice blend
• sprinkle of turmeric (for color)
Chop kale, cabbage, and spinach. Set spinach aside.
Combine vegetable broth, kale, cabbage, Korean Red, ramen noodles and a dash of turmeric and microwave for 5-6 minutes.
Remove from microwave. Stir in baby spinach, serve and enjoy! I added a couple pickled jalapenos for extra heat, but those are optional.
This recipe makes about 2-3 servings (depending how hungry you are).
Featured Blend in this Recipe:
Gochugaru chilis (aka Korean chilies) steal the show in this fiery blend. Korean chilies are the main ingredient, widely used in Kimchi recipes. We’ve incorporated this delicious chili pepper into a spicy blend of other red peppers used around the world.
Suggested Use: add to your favorite Kimchi recipes or sprinkle on seafood or even eggs. For your own fiery potato chip flavor: sprinkle into your favorite bag of plain kettle cooked chips and shake. Prepare to be amazed!
Ingredients: sea salt, sweet paprika, gochugaru chilies, onion, sugar, smoked paprika, garlic, cayenne pepper, Sichuan peppercorns, tomato powder, red pepper flakes, jalapeno powder, white vinegar powder, arrowroot
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