Vegetarian Ramen with Garlic-Ginger Broth
Vegetarian ramen recipe with broccoli, leek, bok choy, garlic and ginger
Servings: 3 servings
Calories: 476kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
- Stir in the spinach let sit until spinach has wilted, about 1 minute.
- Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.
Nutrition
Serving: 1of 3 | Calories: 476kcal | Carbohydrates: 77g | Protein: 8g | Fat: 14g | Fiber: 5g | Sugar: 3g