Vegetable Ramen Recipe

In times when a cozy bowl of comfort is needed, there's nothing quite like homemade Vegetable Ramen. And the best part? You can whip up a delicious batch using simple ingredients found right in your pantry.

Let's dive into how to create this soul-warming dish with minimal effort and maximum flavor. I know you're going to love it so...

Let's get started!

HOW TO BUILD THE PERFECT RAMEN:

1. The Foundation: Noodles and Broth
2. Start with your favorite noodles - whether it's classic ramen, udon, or even spaghetti noodles. Then, simmer them in a flavorful broth. If you don't have store-bought broth, don't worry! You can easily make your own using vegetable bouillon cubes or a combination of soy sauce, miso paste, and water.
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4. Veggie Extravaganza: Raiding the Fridge Raid your refrigerator's crisper drawer for an array of vegetables. Carrots, cabbage, spinach, mushrooms, and green onions are fantastic choices. Chop them up and sauté or blanch them for a burst of freshness and color in your ramen bowl.

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6. Add Some Protein Punch

7. While traditional ramen often includes meat or eggs, you can keep it vegetarian-friendly by adding protein-rich tofu or edamame. These pantry staples add a satisfying texture and boost the nutritional value of your dish.

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9. Flavor Bomb: Seasonings and Garnishes Elevate your vegetable ramen with a medley of seasonings and garnishes. Garlic, ginger, and chili flakes infuse depth and heat into the broth. A drizzle of sesame oil or a sprinkle of sesame seeds adds a nutty flavor. Don't forget the final flourish of fresh cilantro or sliced nori for an authentic touch.

HERE IS WHAT YOU WILL NEED FOR THIS RECIPE:

• 1 block of Super Firm Tofu
• 1 Baby Bok Choy, quartered
• 4 packs of Ramen
• 4 cups Colesalw Mix
• Mushrooms, sliced
• 1 15 oz can of Whole Sweet Corn
• 4 Green Onions, sliced
• 2 Carrots, julienned
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger, minced
• 4 cups Vegetable Broth
• 1/2 cup Low Sodium Soy Sauce
• 1 Tbsp Miso Paste
• 2 Tbsp Mirin
• 1 Tbsp Toasted Sesame Oil
• 1/4 cup Agave Syrup
• Sriracha, to taste

The beauty of this recipe is, though these are the ingredients I used, you can use anything you have on hand.  Whatever vegetables you enjoy, omit anything you do not like.  Add more spice, OR NO PICE at all whatever.  

WHAT IF I DON'T HAVE MIRIN?

I realize that Mirin is the one ingredient on this list I realize many of you may not have.  If that is the case, don't run out and but something.  You can simple use rice wine vinegar or even apple cider vinegar.  Just keep in mind these will be more potent, so if you go that route start with a teaspoon and add to your taste.

HOW TO MAKE THIS RECIPE:

1. In a wok or deep frying pan add a small amount of sesame oil and brown the baby bok choy on all sides.  Remove from pan and add the cabbage.  Sauté until tender and then remove from the pan.  
2.   Dice the tofu and add to the pan.  Brown and remove from the pan. 
3. Add the mushrooms, carrots, and 2 of the sliced green onions and cook until tender.  Add the ginger and garlic.  Cook for 1-2 minutes making sure not to burn them.  
4. Return the tofu to the pan and add the beef broth, soy sauce, miso paste, mirin, sesame oil, and agave.  Mix together and bring to a simmer.  Cook for 10 minutes.  After 10 minutes add the ramen noodles and cook for 5-7 minutes.  
5. Add the noodles, tofu, and broth to a bowl.  Add the bok choy, sautéed cole slaw blend, and some of the canned corn.  
6. Top with sliced green onion and black sesame seeds and enjoy!  

With just a bit of creativity and resourcefulness, you can transform basic pantry staples into a gourmet-worthy bowl of Vegetable Ramen. So, the next time you're craving comfort food, look no further than your own kitchen. Whip up a batch of homemade ramen and treat yourself to a nourishing and satisfying meal that's as easy as it is delicious.

Happy Eating Y'all!

~The Kitchen Wife~