Ingredients
- 3 cups low sodium vegetable broth
- 1 cup spicy kimchi with juice, chopped into small pieces
- 1 tablespoon low sodium soy sauce, tamari, or liquid aminos
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, grated or minced
- 4 ounces ramen noodles
- 6-8 ounces shitake mushrooms
- 1 cup micro greens or pea shoots
- 1/2 block of firm tofu (tempeh or edamame work too)
- 4 sheets of nori (I used the sesame flavored snack sheets by Annie Chung)
- 2 scallions, greens only, chopped
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