Ramen, the staple food of college students, moves to the head of the class thanks to a plant-based overhaul. Load up this ramen with your favorite veggies and top with hot vegetable broth.
- 2 packages ramen noodles
- 16 ounces low sodium vegetable broth
- 1 baby bok choy, halved
- 1 cup shiitake mushrooms, sliced
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, thinly sliced
- 2 teaspoons toasted sesame oil
- 2 teaspoons tamari
- Crushed red pepper flakes
- Thinly sliced radish, for garnish, optional
- Cilantro, for garnish, optional
- In a pot, bring the vegetable broth to a boil over medium-high heat.
- Add ramen noodles and cook according to package directions.
- While noodles are cooking, get out two wide, deep soup bowls.
- Add cooked noodles and all your veggies to the bowls.
- Ladle the hot broth over the veggies and noodles. Drizzle with sesame oil and tamari, and garnish with red pepper flakes, radish slices, and cilantro, if using. Serve immediately.
- This ramen is also very good made with miso or mushroom broth.
- For a grain-free version, feel free to substitute spiralized vegetables such as zucchini or sweet potato in place of noodles.
- Category: Soup
- Method: Japanese
- Cuisine: Asian
Keywords: vegan ramen