Vegetarian Ramen Noodle Bowl
Ingredients
- 1/4 Tbsp avocado olive oil
- 2 c crimini mushrooms, sliced
- 2 leeks, thinly sliced
- Kosher salt and pepper, to taste, as you go
- 1 inch piece fresh ginger, grated
- 6 c veggie broth
- 2 Tbsp rice vinegar
- 2 tsp garlic powder
- 2 Tbsp coconut aminos or soy sauce
- 1 Tbsp Thai red curry paste
- 1 bunch Tuscan kale, de-stemmed and roughly torn
- 3 dried squares of brown rice Ramen noodles, I use rice ramen from Lotus Foods
Toppings (garnishes):
- Purple cabbage
- Mini red bell pepper, sliced into rounds
- Shredded carrots
- Green onion
- Sesame seeds
- Cilantro
Instructions
- In large pot, add avocado oil. When oil is hot, add in leeks and ginger, stirring frequently. Stir until ingredients become golden brown. Reduce heat slightly and add mushrooms. After about 4-6 minutes, when mushrooms are tender, add in broth, vinegar, coconut aminos, curry paste, garlic powder, and salt and pepper.
- Bring to a boil and then reduce heat. Turn to low heat and add noodles. Continue to cook until noodles are el dente—slightly undercooked. Add the tuscan kale at the very end.
- Serve with purple cabbage, carrots, green onion, cilantro, avocado, and sesame seeds.
Notes
Reposted March 2018