I know that you like easy recipes, and ramen noodles are probably the easiest thing to make ever!
One time I even stuffed them into spring rolls… you’ll have to read the post to see how. Anyway, today I’m bringing you a ramen noodle bowl that’s super easy to throw together.
This isn’t your average college-style ramen that you eat in a dorm room! It’s filled with veggies like broccoli and kale that are vibrant in color and super fresh. It’s also full of fragrant (and healthy) miso broth that’ll warm you up any time of the day. This bowl is like a giant hug for your insides!
easy ramen noodle bowl
Whip up this quick and filling ramen dish any day of the week! Savory broth and fresh ingredients combine for a noodle dish that won’t disappoint.
- 1 package instant ramen noodles
- 2 C water
- 2 tbsp miso paste
- 1 C broccoli florets
- 1/2 C chopped kale
- 2/3 C cubed medium firm tofu
- 1 tbsp finely chopped green onion
- 1/4 C dried seaweed
- sesame seeds, as garnish
- Sriracha, to taste
Boil noodles in 2 cups of water as per instructions on the package. During the last minute of cooking, add in broccoli and kale to cook it in the boiling water until tender but still bright green in color.
In your serving bowl, add 2 tablespoons of the noodle water and mix it with 2 tablespoons of miso paste until dissolved and well combined. Then add in the whole pot of water, noodles, broccoli, and kale. Add remaining ingredients and serve immediately.
For this recipe, I used Lotus Foods Rice Ramen. But many other common brands of instant ramen noodles are vegan friendly as long as you don’t use the flavor packet.