Recipe: Vegetable Ramen

This is a seriously terrible picture of this dish. There’s about 100 different ways to spice up packets of ramen and none of them are really health per se as ramen is deep fried and dried noodles made with a bunch of salt already packed in there so it starts off in the realm of unhealthy anyway. This dish however uses tons of fresh vegetables to make the heavy, salty ramen feel like a much lighter dish. If you like it spicy you can add Gochugaru (Korean pepper flake).

Vegetable Ramen
Serves 4
  1. 2 packs ramen noodles, seasoning packed discarded
  2. 4 cups vegetable or chicken broth
  3. 2 cups Napa cabbage, shredded
  4. 2 cups mushrooms, diced
  5. 1/2 cup yellow bell pepper
  6. 1/2 cup orange bell pepper
  7. 1/2 cup carrots, grated
  8. 1 stalk celery, sliced
  9. 1 garlic clove, minced
  10. 1 teaspoon sesame oil
  11. 1 teaspoon black pepper
  12. 1 teaspoon creole seasoning
  13. 1 teaspoon onion powder
  14. 1 teaspoon garlic powder
  15. green onions to garnish
  1. In a stock pot, add sesame oil over medium heat, add vegetables and saute 5 minutes, add seasoning and mix well.
  2. Pour in broth and bring to boil, add noodles, stir, reduce heat and simmer 4-5 minutes until noodles are cooked. Serve garnished with green onions.
Adapted from Not Quite A Vegan
Adapted from Not Quite A Vegan
Mab Made Food

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