Healthy Vegan Ramen Noodle Soup

November 6, 2017

Who said ramen noodles have to be unhealthy?! This can be a cheap pantry staple that is easily transformed from the ramen most of us were familiar with in dorm rooms, to a healthy dinner. Exclude the flavor packet that comes with your noodles, make some of your own stock, throw in some tofu and veggies and you’ve got yourself a delicious AND healthy meal! Don't hold back on seasoning the tofu; this food item can easily turn out bland unless seasoned well. Make an extra batch of the stock and freeze for later in the month! 

 

Ingredients

 

  • 3 Tbsp of oil 

  • 1 garlic clove, chopped

  • 1 inch ginger, peeled and chopped

  • 1/2 onion, chopped

  • 4 cups of stock 

  • 1 Tbsp of soy

  • 1 cup of mushrooms, sliced

  • 1 packet of sliced tofu, mixed in corn starch and salt

  • 1 bell pepper, sliced

  • 1 ramen packet of noodles

Optional: throw in whatever veggies you have laying around. I added two random radishes I found in the fridge!

 

 

Directions

 

  1. Heat up 1 Tbsp of oil in a pot on medium heat. 

  2. Add in garlic, onion, and ginger. Sauté for a few minutes. 

  3. Add 1 cup of stock and let simmer for few minutes. 

  4. Add remaining cups of stock, mushrooms, and soy. Bring to a simmer. 

  5. Let stock simmer for 1-2 hours. 

 

While stock is simmering: 

 

  1. Heat up 1 Tbsp of oil in pan on medium high heat. 

  2. Add sliced tofu and cook for few minutes on each side until golden brown. 

  3. Set aside.

  4. In same pot, add 1 Tbsp of oil. 

  5. Add sliced bell peppers and whatever other vegetables you are using. 

  6. Saute for few minutes. 

 

5 more minutes before the end, add ramen to boiling water and cook according to packet. 

 

  1. When stock is done, strain and remove ginger pieces. 

  2. To a small bowl, add stock, ramen noodles, tofu, and veggies. 

  3. Enjoy!!

 

 

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Hi! My name is Rebecca from Raleigh, NC...click below to learn more about me and the type of posts you can expect to find here. 

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