COOK WITH ME | Spicy Garlic Vegetarian Ramen! ✨

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a firmer texture and higher protein content.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral option that reduces costs.

vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can save on broth costs.

Start by boiling water for hard-boiling eggs. Add eggs to boiling water, turn off the heat, cover the pot, and let them sit for 10 minutes.

Grate garlic cloves until fine and chop green onions, separating the white parts from the green leafy parts.

Peel the hard-boiled eggs once cooled. Optionally, buy pre-boiled and peeled eggs for convenience.

In a pot, add olive oil to coat the bottom and turn the burner to medium heat.

Add grated garlic to the pot and sauté until fragrant, about 1-2 minutes.

Add 2.5 tablespoons of sriracha to the pot, adjusting based on spice preference.

Add 1.5 tablespoons of low-sodium soy sauce to the pot.

Add the chopped white parts of the green onions to the pot and stir.

Pour in 2 cups of vegetable broth and bring to a simmer.

Add 0.5 teaspoons of sesame oil to the pot, noting it can be omitted for cost-saving.

Add unsweetened coconut milk to the broth, ensuring it’s not sweetened.

Simmer the broth for 3-4 minutes, adding garlic powder, onion powder, and ground pepper to taste.

Cook instant ramen noodles according to package instructions, about 3 minutes, then drain.

Combine the cooked ramen with the broth and mix well.

Top the ramen with corn and additional green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens