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:

Korean Red - Asian Pepper Blend
from 4.25

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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