Nongshim Ramyeon

Nongshim Ramyeon is a delightful Korean noodle dish that combines chewy ramen noodles with a rich and spicy broth, enhanced by fresh vegetables and a touch of umami. This vegetarian version maintains the essence of traditional ramyeon while offering a healthy twist, perfect for a satisfying meal.

Ingredients

• Nongshim Ramyeon noodles - 2 packs
• Water - 1 liter
• Vegetable broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Zucchini - 1 small, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onions - 2, chopped
• Spinach - 100 grams
• Red chili flakes - 1 teaspoon (adjust to taste)
• Tofu - 150 grams, cubed (optional)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. In a large pot, bring 1 liter of water and 500 ml of vegetable broth to a boil.
2. Add the Nongshim Ramyeon noodles and cook according to package instructions, usually about 4-5 minutes.
3. While the noodles are cooking, heat sesame oil in a pan over medium heat and sauté minced garlic and grated ginger until fragrant.
4. Add the sliced mushrooms, julienned carrot, and zucchini to the pan and stir-fry for about 3-4 minutes until slightly softened.
5. Once the noodles are cooked, add the stir-fried vegetables, soy sauce, red chili flakes, and cubed tofu to the pot with noodles.
6. Add the spinach and chopped green onions, and simmer for another 2 minutes until the spinach wilts.
7. Taste and adjust seasoning if needed, then serve hot, garnished with sesame seeds.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of plant-based protein from tofu.

Tags