Vegan Jjampong

Vegan Jjampong is a vibrant Korean noodle soup that brings together a medley of vegetables and plant-based seafood alternatives in a spicy broth. This dish is both comforting and nourishing, perfect for a cozy meal.

Ingredients

• Korean wheat noodles - 150 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Spinach - 50 grams
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Seaweed (dried kelp or kombu) - 1 sheet, torn
• Green onions - 2, chopped
• Tofu (firm) - 100 grams, sliced
• Lemon juice - 1 tablespoon

Steps

1. In a pot, heat the sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
2. Add the julienned carrots, zucchini, sliced bell pepper, and mushrooms to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Pour in the vegetable broth and bring to a boil. Once boiling, add the soy sauce, gochugaru, and torn seaweed. Let it simmer for 10 minutes.
4. In the meantime, cook the Korean wheat noodles according to package instructions. Drain and set aside.
5. After the broth has simmered, add the spinach and sliced tofu to the pot. Cook for an additional 3-5 minutes until the spinach is wilted.
6. To serve, divide the cooked noodles into bowls and ladle the hot broth and vegetables over the noodles. Garnish with chopped green onions and a squeeze of lemon juice.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and saturated fat, making it heart-healthy.

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