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.
Servings 1
Ingredients
- 1 package instant ramen noodles
- 2 C water
- 2 tablespoon miso paste
- 1 C broccoli florets
- ½ C chopped kale
- ⅔ C cubed medium firm tofu
- 1 tablespoon finely chopped green onion
- ¼ C dried seaweed
- sesame seeds, as garnish
- Sriracha, to taste
Instructions
- 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.
Notes
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.
