Miso Ramen Noodle Bowl | Healthy Vegan Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative with similar texture.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is a budget-friendly substitute.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth maintains flavor while being lighter.

nori

💰Cheaper: seaweed snacks

Seaweed snacks provide a similar flavor profile at a lower cost.

Marinate mushrooms in coconut aminos and Worcestershire sauce for 5 to 20 minutes.

Mix miso paste with warm water until dissolved to avoid chunks.

In a skillet over medium heat, add sesame oil and sauté marinated mushrooms for about 3 minutes until tender.

Boil water in a saucepan and cook brown rice ramen noodles for 2.5 to 3 minutes.

Once noodles are cooked, add them to the skillet with the sautéed mushrooms.

Add the dissolved miso paste to the skillet with the noodles and mushrooms.

Add raw kale, broccoli, shredded carrots, and red cabbage to the skillet, mixing to heat them slightly without fully cooking.

Add hot sauce and nori to the mixture, if desired.

Mix in green onions and black sesame seeds for garnish.

Serve with lime wedges for an extra citrus kick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens