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Vegetarian Ramen with Garlic-Ginger Broth | TheRoastedRoot.net #glutenfree #healthy #dinner
Vegetarian Ramen with Garlic-Ginger Broth
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 3 to 4 people
Author: Julia
  • 3 tablespoons olive oil
  • 1 medium leek chopped
  • 2 baby bok choy chopped
  • 1 crown broccoli chopped into florets
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger peeled and grated
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 tablespoon nutritional yeast optional
  • ½ teaspoon sea salt to taste
  • 2 quarts low-sodium vegetable broth or water
  • 2.5 ounces baby spinach
  • 8.8 ounces uncooked vermicelli rice noodles
For Serving:
  • 1 bunch green onion chopped
  • Fresh basil chopped
  • 1 to 2 jalapenos sliced
  • Soft boiled eggs
  1. Add the olive oil to a stock pot and heat to medium. Add the leek, bok choy, and broccoli and saute, stirring frequently, until veggies begin to soften, about 8 minutes. Add the garlic, ginger, ground coriander, cumin, nutritional yeast and continue cooking, stirring frequently, about 3 minutes.
  2. Add the broth and bring to a full boil. Reduce heat, cover, and simmer 20 minutes, or until veggies are soft but still al dente.
  3. Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
  4. Stir in the spinach let sit until spinach has wilted, about 1 minute.
  5. Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.