Easy Vegan Ramen
I don’t know what it is about soup but if I have a “specialty” soup is definitely it! I love making it and I love eating it and so do the kids. Plus it’s the best way to get them to eat any vegetable. Considering how we eat and how I cook, veggie intake generally isn’t an issue around here. However, I still got the “what is this?” from my son (Insert mom anxiety over an impending suppertime fight here) when it came to the bok choy he saw floating in his soup. Rest assured he followed it up with, “nevermind, I don’t really care because this tastes so good” as he devoured his ramen bowl. So there you have it. Vegan ramen so good even an 8 year old boy will eat it…..
Prep 20 min/total 60 min
First off you will need vegan noodles.
Cook noodles as per directions and set aside, saving the water you boiled your noodles in. I used 10 pads of noodles and had enough for the three of us (including seconds) plus enough for one leftover bowl each.
Now start your broth by adding to the noodle water:
organic vegetable broth (I make my own and I used about 1.5 litres), cut bok choy including the stem, peas, celery, yellow/red/orange peppers, a few white onions diced large, soy sauce (watch for gluten) to taste, few Tbsp white miso paste (ensure vegan friendly), few tsps sesame oil and seasonings (salt, fresh and seasoning pepper). Cover, bring to a boil and then simmer covered for 20 min or so.
Once soft, add sautéed garlic stems and mushrooms to your noodles. Then pour your broth on top of everything. I also like to add a little bit of fresh bok choy at this time too.
That’s it! So simple and such an amazingly tasty and filling plant based dish.?