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Easy Vegan Ramen

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An easy vegan homemade ramen that’s full of vegetables, texture, and flavors. Perfect for fall or winter!

Ingredients

  • 1 large sweet potato, diced
  • 2 Tbsp. olive oil, divided
  • salt + pepper
  • 3 green onions
  • 1 large carrot, peeled and chopped small
  • 1 cup sugar snap peas, sliced into bite-size pieces
  • 2 inch knob ginger, peeled and chopped into 3 chunks
  • 3 cloves garlic, slightly smashed
  • 32 oz. vegetable stock
  • 2 star anise pods (optional, but recommended)
  • 1/2 tsp. ground cinnamon
  • 4 oz. baby bella mushrooms, sliced thick
  • 3-4 servings gluten free ramen noodles, cooked according to package directions
  • For topping: sliced radishes, jalapeño, sesame seeds, avocado, Sriracha

Instructions

  1. Preheat the oven to 425 degrees F. Place diced sweet potato on a baking sheet, coat with 1 Tbsp. olive oil, and season with salt and pepper. Roast until tender, about 20 minutes. Set aside.
  2. Meanwhile, make your broth. Thinly slice your green onions, separating the white/light green parts from the dark green parts. Add white/light green parts to a medium pot. Add carrot, snap peas, and remaining 1 Tbsp. olive oil. Season lightly with salt and pepper. Turn up the heat to medium, and sauté until tender, about 4 minutes.
  3. Add peeled and chopped ginger, garlic cloves, and vegetable stock. Add star anise pods and cinnamon. Bring to a boil, then reduce the heat to low, and simmer for 15 minutes.
  4. Remove ginger, garlic cloves, and star anise*, then add mushrooms. Cover and simmer. Taste, and adjust seasoning as necessary.
  5. Assemble your bowl: Place ramen in the bowl. Cover with hot broth and vegetables. Top with sweet potato and desired toppings.

Notes

*You might want to use a spice bag here just so it’s easier to remove the ginger, garlic cloves, and star anise later. I didn’t so I just fished them out with a slotted spoon.

Find it online: https://www.fooduzzi.com/2016/09/easy-vegan-ramen/

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