A Cozy Bowl of Ramen Noodle Soup Awaits!
This Savory Saturday, let’s explore the comforting world of plant-based ramen noodle soup! Not the dorm room type, but a grown up full on HEALTHY soup.
Inspired by the rich, savory broths of Asian cuisine, this dish combines easy-to-find ingredients with vibrant vegetables for a meal that’s both delicious and satisfying.
Ramen originated in Japan, blending bold flavors and wholesome ingredients into a single bowl of magic. Our plant-based twist keeps all the savory goodness, using a broth infused with miso, soy sauce, ginger and garlic.
Here’s why you’ll love it:
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- A Flavorful Broth: The combination of miso and soy sauce creates an umami-packed base.
- Nutritious Veggies: Carrots, bok choy, mushrooms, peppers, scallions and even peas, can make this soup as nourishing as it is colorful.
- Creamy Ramen Option: Want a rich, velvety twist? Stir in some coconut cream for a luscious texture.
This ramen is also highly adaptable. You can add tofu cubes, edamame or chickpeas for extra protein, and adjust the heat with a drizzle of sriracha or crushed Thai chilis. 🌶️
The best part? Most grocery stores now carry everything you need to make this dish! It’s simple, quick and perfect for a cozy night in.
Give plant-based ramen a try and let me know how you customize it or if you need any help at all. I’d love to hear your favorite veggie combos or any creative twists you come up with!
Warm wishes and savory vibes.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
