Vegan Weeknight Ramen

1 serving


5 minutes


15 minutes

  • 3 tbsp avocado oil
  • 2 tbsp green onion
  • 2 tsp garlic
  • 2 tsp fresh ginger
  • 2 cups vegetable broth
  • ½ cup water
  • 1 tsp aminos
  • 1 cup tofu
  • 1 cup bok choy
  • 1 cup spiralized carrots
  • ¾ cup mushrooms
  • ½ cup bean sprouts
  • 1 pack ramen noodles
  • lemongrass (optional)
  1. Heat 1 tbsp of avocado oil in a large pot on medium-high heat
  2. Add the green onion, garlic, lemongrass (optional) and ginger to the pot and sauté for 3-4 minutes
  3. Add the vegetable broth, water and soy sauce and bring to a boil. Mix everything well, cover and then simmer for 10 minutes to allow the broth to absorb all the yummy flavors from the onion, garlic and ginger!
  4. While the broth is simmering, heat 2 tbsp of avocado oil in a pan over medium heat. Add the bok choy, carrots and mushrooms and sauté for 5-6 minutes. Once done, remove from heat.
  5. Cook the ramen per the package instructions. TIP: purchase ramen that can be cooked in the microwave for ease!
  6. Remove all green onion, ginger and garlic pieces from the broth with a slotted spoon
  7. Add the tofu and ramen to the broth, raise the heat and cook until noodles soft (2 minutes)
  8. Plate your ramen and decorate your bowl with the sautéed vegetables – add bean sprouts for crunch!