Welcome to the first of my “30 Minute Meals for 2” recipe series. This ramen is quick, easy, healthy, and plant based. Share it with a friend or make it for one with leftovers.
3 cups vegetable broth (I used Better Than Bullion)
3 small slices ginger root
1/4 to a 1/2 jalapeno (cut in half)
1 garlic clove (crushed)
2 tbs chickpea miso (I used Miso Master Organic)
?g ramen noodle (I used Ocean Halo)
3 crimini mushrooms (sliced)
4 green onions (all chopped, but separate the white from the green parts. Green parts are for garnish)
1 cup green cabbage (grated)
1/4 tsp ginger root (grated)
1/4 tsp soy sauce or tamari
mung bean bean sprouts
green part of the green onion from above
1. Heat the vegetable broth, sliced ginger, jalapeño cut in half and garlic. Simmer gently for 10 minutes. Scoop out the ginger, jalapeño, garlic and discard. Turn off the heat, and then whisk in the miso until dissolved.
2. In a separate pot cook the ramen noodles according to the package directions, then drain.
In a small pan put a few tablespoons of water and water fry the mushrooms, cabbage, grated ginger, and white parts of the green onions for 3 minutes on medium heat stirring occasionally.
3. Add more water if it gets too dry. Add the soy sauce and cook for another minute.
Divide the noodles between 2 bowls. Pour the stock over the noodles, add the vegetables from other pan. Garnish with your desired amount of the garnish list from above.