This is a super easy vegetarian ramen recipe to keep up your sleeve for those cold nights when you don’t have much time (or energy) to cook.
Just remember to always keep a few essential ingredients handy in your pantry (like the miso paste and some ramen noodles). You’ll thank yourself later when you’re desperately looking for a quick, healthy and delicious meal to whip up.
One of the things you’ll love about this recipe is how you can use up so many different vegetables from your Organic Fruit & Veggie Box. It can also be easily adapted if you don’t have all the suggested ingredients below. So feel free to play around with different vegetables, and if you’d prefer a vegan option you can just leave out the egg and off you go.
Ingredients
- 1 tablespoon sesame oil
- 3 teaspoons ginger, grated
- 4 teaspoons garlic, crushed
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice wine vinegar
- 4 cups vegetable stock
- ½ cup fresh mushrooms, chopped
- 2 eggs
- 1 cup spinach / bok choy (or other leafy greens)
- 2 serves of dried ramen noodles
- Spring onions, sliced
- Carrots, grated
- Other optional toppings: sesame seeds, nori, hot sauce
Method
Heat the sesame oil in a large pot. Add the garlic and ginger and cook for a couple minutes, then stir in the soy sauce and rice wine vinegar and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
Add the mushrooms and simmer for another 10 minutes.
Meanwhile, in a separate pot bring some water to the boil and cook for 3 minutes then remove and put in cold water to cool down. Peel the eggs and slice in half.
Add ramen noodles to the stock mixture and cook for 3 minutes. For the final minute, add in the leafy greens.
Divide the soup into 2 large bowls. Top with an egg, carrots and spring onions. Add any extra toppings.
