Vegan Weeknight Ramen
This weeknight vegan ramen recipe is the epitome of quick and easy! Add flavor to ready-made broth and top the bowl off with your favorite ramen toppings in less than 20 minutes.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Keyword: Dinner, Lunch, Noodles, Ramen, Soups and stews, Vegan
Diet: VeganDiet
Skill: intermediate
Servings: 1
Calories: 429kcal
- 3 tbsp avocado oil
- 2 tbsp green onion
- 2 tsp garlic
- 2 tsp fresh ginger
- 2 cups vegetable broth
- .5 cups water
- 1 tsp aminos
- 1 pack ramen noodles
- 1 cups tofu
- 1 cups bok choy
- 1 cups spiralized carrots
- .75 cups mushrooms
- .5 cups bean sprouts
- lemongrass (optional)
Heat 1 tbsp of avocado oil in a large pot on medium-high heat
Add the green onion, garlic, lemongrass (optional) and ginger to the pot and sauté for 3-4 minutes
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!
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.
Cook the ramen per the package instructions. TIP: purchase ramen that can be cooked in the microwave for ease!
Remove all green onion, ginger and garlic pieces from the broth with a slotted spoon
Add the tofu and ramen to the broth, raise the heat and cook until noodles soft (2 minutes)
Plate your ramen and decorate your bowl with the sautéed vegetables – add bean sprouts for crunch!
Serving: 1g | Calories: 429kcal | Carbohydrates: 29g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Sodium: 887mg | Fiber: 9.2g | Sugar: 6g