Healthy Vegan Ramen Noodle Soup
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!
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!
Heat up 1 Tbsp of oil in a pot on medium heat.
Add in garlic, onion, and ginger. Sauté for a few minutes.
Add 1 cup of stock and let simmer for few minutes.
Add remaining cups of stock, mushrooms, and soy. Bring to a simmer.
Let stock simmer for 1-2 hours.
While stock is simmering:
Heat up 1 Tbsp of oil in pan on medium high heat.
Add sliced tofu and cook for few minutes on each side until golden brown.
In same pot, add 1 Tbsp of oil.
Add sliced bell peppers and whatever other vegetables you are using.
Saute for few minutes.
5 more minutes before the end, add ramen to boiling water and cook according to packet.
When stock is done, strain and remove ginger pieces.
To a small bowl, add stock, ramen noodles, tofu, and veggies.