Today, we’re having a throwback to college days with a classic: ramen. But this is nothing like the ramen you ate in college, at least not what I ate. It’s a lot more flavorful and a lot better for you.
I’ve been really inspired by youtube videos recently, especially Hot For Food and their awesome looking Ramen Bowl. Whether you’re interested in vegan food or not, you should check out this channel. It’s so inspiring! After watching that, all I’ve wanted were ramen bowls, and it turns out this one is almost vegan too. If you sub out the chicken broth for veggie, you’d be good to go! Anyway, here’s my…
Creamy Veggie Ramen Bowl
- Coconut Oil
- 1/4 of an Onion, thinly sliced
- Chopped Veggies of your choice (such as mushrooms and spinach)
- 1 Can of Chicken Broth
- Fish Sauce
- Soy Sauce
- Ginger Powder
- Garlic Powder
- Cayenne Pepper
- 1 Package of Ramen
- 1 or 2 Tbsp of Coconut Cream (not milk)
- Sesame or Flax Seeds
This is for a single serving, but of course you can double, triple, or quadruple this recipe.
1. Put a small pot on medium heat. Once warm, add coconut oil and onions. Cook until soft and translucent.
2. Add your other chopped veggies and cook until soft.
3. Add chicken broth. Then, add a dash of fish sauce and soy sauce. I also added the spinach so it could cook in the broth.
4. Add desired amount of ginger powder, garlic powder, and cayenne. If you have fresh garlic and ginger on hand, that will work too, but you’ll only need a small amount. I add just under a teaspoon of ginger and garlic powder, and only a dash of cayenne.
5. Bring broth to a boil. Once boiling, add noodles then turn the burner down to low. I hold the ramen down with a spoon to help it cook.
6. Add coconut cream. I usually add just 1 tablespoon, but of course more cream will make it creamier and give more coconut flavor.
7. Garnish with seeds and enjoy!
As always, feel free to share any new recipes you’ve been trying recently! I know this one has helped keep me warm on chilly wintry days. Thanks so much for reading (: