Before we dig into this 30-minute vegetarian ramen recipe, let’s do a good check in. How’s everyone doing? Honestly. What’s the story these days, friends? How did January treat all of you?
I’m personally doing really well. So much better than I was on Jan 1. To start with, I think I came home from Cali a little blue (I mean, the shock from the sun to grey skies every day was no joke). Plus my body and mind weren’t in the best shape. I felt tired, groggy, unmotivated, and just a little…I don’t know what the word is. Yuck. Anyone else?
So without a huge amount of pressure, and a heck of a lot of wiggle room, I made lots of little changes this month. And friends, man do I feel so much better. Sometimes it really is that simple. We usually know what we need to do to feel better.
I cut out alcohol, refined sugar, started eating cleaner, more whole food plant-based. I committed to meditating daily. Moving daily. Reading before bed instead of watching TV or looking at my phone. Nothing major or too complicated, but rather but lots of little things that really added up.
I feel light and energized, happy and just much flipping better.
One of the biggest changes was to my diet (no more fish tacos and homemade tortilla chips -boy do I miss Cali). Instead, I got in the kitchen and started cooking more whole foods. Packed in veggies where I could. And made food that felt hearty and cozy (because it is January after all), but still left me feeling energized, and not like I needed a nap.
One of my favorites & easiest is this 30-minute vegetarian ramen.
30-minute Vegetarian Ramen Recipe
During these cold winter months when I’m trying to eat well, I focus heavily on soups and broths. Dishes made with great stocks. First, they’re super nutritious, so good for our gut health, and easy to digest. But most of all, warm food is just good for us in the winter.
Our best option is always going to be a homemade stock (here’s an easy recipe for homemade chicken stock), but I know that’s not realistic for everyone. Thankfully there are so many great bone broths and stocks available at most local grocery stores.
To make this easy 30-minute vegetarian ramen, we start with a great base of a really delicious stock – then we add in a ton of bright and bold flavors. Lemongrass, ginger, red curry paste, lime, and coconut milk. Bring it all together for a quick simmer.
Then we add in a ton of mushrooms. You can really use any mushroom you like. Shitake would work well here as would even just a portabella. You don’t have to be that particular (we are living in a pandemic, after all, so do what you gotta do). I found a great medley of mushrooms last week at whole food that had these beautiful brown shimeji and white beech mushrooms (which are traditional in a lot of Asian cuisines). But use what you can find. The mushrooms just add a nice umami earthy flavor that I love when making vegetarian dishes.
Finally, we add in the ramen noodles. Again, there are so many great options out there. Our local whole food carries a variety of fresh ramen noodles – but I actually prefer the dried ones. I love these brown rice ramen noodles from Lotus Foods.
Then I top it all of with some been sports, chopped scallions, cilantro, and an extra squeeze of lime, and of course a little chili oil.
Whether you make this easy 30-minute vegetarian ramen or another one of your favorite broth-based dishes, I hope you too are finding foods this winter that are making you feel GOOD.
- 4 cups of low sodium vegetable or chicken broth
- 1 cup of shimeji or white beech mushrooms (or any mushroom of your choice)
- 4 tbsp of low sodium soy sauce
- ¼ cup of red curry paste
- 1 tbsp of finely chopped ginger
- 1 clover of garlic, finely chopped
- 2 stalks of lemongrass. Cut into large pieces
- 2 limes
- 2 -3 cakes of your favorite ramen noodles of choice (I like these brown rice noodles by Lotus foods)
- bean sprouts
- scallions, sliced
- cilantro, roughly chopped
- chili oil
- In a large pot add, your vegetable or chicken stock, ginger, garlic, soy sauce, the juice of two limes, lemongrass, curry paste and coconut milk.
- Bring it all to a slow simmer. Then add in your mushrooms of choice. Slowly simmer the broth/mushrooms on medim to low heat.
- Meanwhile, prepare your noodles according to the directions of your package. You can also cook them directly in the broth, but I prefer to cook them separately.
- When the broth is done simmering for about 20-30 minutes, remove the lemongrass. Taste and add salt as necessary.
- Then add in your ramen noodles to the broth and give a big stir coating all of your noodles.
- Ladle the broth and noodles into two large bowls. Top with beansprouts, sliced scallions, cilantro, chili oil and an wedge of lime.
- Serve and enoy
For other vegetarian dishes, check out our sweet potato pad thai, and spicy buddha bowl.