Vegan Ramen Noodles
One way I am coping with the changing seasons this week is by taking some evenings off from socializing and curling up with my fuzzy throw, turning on my favorite sitcoms, and eating some warming and comforting vegan ramen noodles. This ramen bowl has probably around 80% less sodium than what you will find in restaurants, is bursting with minerals that will help you fight off colds this winter, and is a great meal to make in large batches so that you can enjoy leftovers all week.
- 2 tbsp coconut oil
- Braggs liquid amino acids drizzled and mixed in
- 1 tbsp red miso paste
- 1 cup shitaake mushrooms
- 1 cup water
- 2 cups low sodium vegetable stock
- 3 garlic cloves
- 1/4 cup nori seaweed flakes
- 2 cups rice noodles
- 25 bulbs baby bok choy
- 1 white onion
- Cook the rice noodles as instructed.
- In a soup pan, heat up the coconut oil and saute the garlic and onion for about 5 minutes.
- Add the mushrooms and saute for another 5 minutes.
- Add the low sodium vegetable broth and water, bring mixture to a simmer.
- While bringing mixture to a simmer, chop up the bok choy loosely and add to the pan.
- Sprinkle the nori flakes, stir in the miso paste, and drizzle a touch of amino acids to the pot.
- Simmer for about 20 minutes, pour into serving dishes, then serve!