RECIPE: Vegetable, Miso + Ginger Ramen

Main ingredients: 6
Seasoning ingredients: 2
Prep time: 5 minutes
Cooking time: 10 minutes

Mushroom Noodles

Ramen is one of my favourite dishes to make for lunch. When I’m working from home, suddenly realise I’m starving and want something hearty, nourishing and loaded with veggies – oh and that literally takes 10 minutes – ramen always wins.

What you’ll need:
+ 1 tbsp grated ginger
+ Brown rice noodles
+ 1/2 head of broccoli
+ 8 mushrooms – halved
+ 2 tbsp tamari
+ 2 tbsp apple cider vinegar
+ Generous sprinkling of cracked black pepper
+ Topped with Nigella + Sesame seeds

Mushroom Ramen

How to make:

Pop your brown rice noodles in boiling water and let them soften. This usually takes 2-3 minutes, depending on the noodles you’ve purchased.

Roughly chop the vegetables and whilst the noodles are cooking, fill another saucepan with boiling water (approx 2 cups) and add all of the other ingredients. Let your miso broth simmer for a few minutes, giving your vegetables time to soften slightly – but still remain a firm, part cooked edge.

Drain your noodles from their cooking water and rinse. Place them in a wide bowl and take your broth mixture off of the heat. Gently pour your broth over the noodles, sprinkle on some nigella and sesame seeds – and enjoy.

Chelsea Parsons

Chelsea Parsons is the passionate founder of Well + Happy. A trained Kinesiologist, Yoga Teacher, NLP Practitioner and Performance Coach; Chelsea helps to inspire and educate people to live more abundant lives through high vibes, happy food and a more conscious way of living.

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