Today I’m sharing one of my new favorite dinner recipes your whole family will just love. It’s relatively quick and easy and it’s meatless. My homemade Veggie Ramen Bowl is a much healthier version without the seasoning pack and extra sodium but still has the same great taste. Try it tonight and thank me later!
I have always loved ramen noodles- who doesn’t?! Especially when you’re young and broke and they’re so dang cheap! I’m told, however, that as you get older your pallet evolves and your wallet gets bigger, ramen noodles just aren’t on the menu anymore. Not in my house! I’ve just learned there are better, much healthier ways to prepare them with the same great flavor.
Related: Easy Low-Calorie Tomato Soup
Related: Spinach and Quinoa Salad
Forget about $10 bags of organic ramen noodles- just grab a few Top Ramen or Maruchan Ramen packs, remove the high sodium and, totally unnecessary, seasoning packs and print this recipe for delicious and healthy Veggie Ramen Bowls.
Ingredients:
- 4 packs dried Ramen (seasoning removed)
- 12 cps Vegetable Broth ( 3 32oz boxes)
- 3 tbsp olive oil
- 2 cps shredded carrots
- 2 cps snap peas
- 2 cps chopped mushrooms
- 2- 3 cps chopped kale
- 3 gloves minced garlic
- 1 thumb of grated ginger
- 3 tsp sesame oil
- 4 tbsp low sodium soy sauce
- 1 tbsp Siracha (or more if you prefer)
- Toppings:
- Soft boiled egg
- Chopped green onions
- Hot sauce
- Jalapeños
**Yields 4 servings
Directions:
- In a large dutch oven or stockpot, add olive oil and cook carrots and mushroom on medium heat until soft- about 4 minutes.
- Add garlic, ginger, and sesame oil and stir for 1 -2 minutes.
- Add broth, soy sauce, and sriracha. Simmer for 1-2 minutes
- Add kale and snap peas, stirring until kale is wilted- about 2 minutes.
- Add 4 packages of dried ramen (removing the seasoning pack) and cook just until all the noodles break apart – about 3 minutes. Don’t let them cook too long or they will get mushy.
- Top ramen with soft boiled egg, green onion, hot sauce, jalapeños, or sesame seeds.
Related: Easy Lentil Stew
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Veggie Ramen Bowl
Ingredients
- 4 packs dried Ramen (seasoning removed)
- 12 cps Vegetable Broth ( 3 32oz boxes)
- 3 tbsp olive oil
- 2 cps shredded carrots
- 2 cps snap peas
- 2 cps chopped mushrooms
- 2- 3 cps chopped kale
- 3 gloves minced garlic
- 1 thumb of grated ginger
- 3 tsp sesame oil
- 4 tbsp low sodium soy sauce
- 1 tbsp Siracha (or more if you prefer)
- Toppings:
- Soft boiled egg
- Chopped green onions
- Hot sauce
- Jalapeños
Instructions
- In a large dutch oven or stockpot, add olive oil and cook carrots and mushroom on medium heat until soft- about 4 minutes.
- Add garlic, ginger, and sesame oil and stir for 1 -2 minutes.
- Add broth, soy sauce, and sriracha. Simmer for 1-2 minutes
- Add kale and snap peas, stirring until kale is wilted- about 2 minutes.
- Add 4 packages of dried ramen (removing the seasoning pack) and cook just until all the noodles break apart - about 3 minutes. Don’t let them cook too long or they will get mushy.
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https://fromunderapalmtree.com/veggie-ramen-bowl/
Hi! I’m Meagan and I’m a 41 year old mom of a high energy almost 9 year old, happily navigating my way through the little boy years. I’ve been married for 14 years. I met my husband over 20 years ago in high school; we got married 10 years later after graduating from the University of South Florida. I currently help run a family business with my parents while blogging about my life and love of DIY projects!
When I’m not at a kids sports game, I enjoy spending time with my family on a beach anywhere. I also love decorating and organizing, fun DIY projects, bargain shopping, and eating out or in! I also love Barbecue anything and a good show or movie on Netflix.
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