Name: Immune Booster Vegan Ramen Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp toasted sesame oil 3 green onions, sliced 3oz shiitake mushrooms, thinly sliced 5 cups shredded Napa cabbage 6 cups water 4 cups ramen broth (here we used this one), or vegetable broth 1 4-inch piece fresh turmeric root, peeled and grated 1 1.5-inch piece of ginger, peeled and grated 7oz enoki mushrooms, stems removed 1/3 cup soy sauce 3oz ramen noodles (here we used these, but you can use your favorite) Salt to taste (optional) For the toppings: 2 tsp toasted sesame oil, divided 6 baby bok choy, sliced in half 1/4 tsp salt or to taste 1 lb high protein super firm tofu, diced small 2 tsp soy sauce Chili garlic sauce to taste (optional) (here we used this one)

Jump to Recipe·Print Recipe

This Vegan Ramen Bowl is exactly what you need to get you through this nasty virus and cold season. We are loading our immune system with weapons of mass germ destruction with this awesomely delicious bowl of vegan ramen. It is rich in immune-boosting ingredients and so tasty you'll want to make it every week!

Birds eye view of a black bowl with Immune Booster Vegan Ramen. The vegan ramen is topped with seared baby boy choy, ramen noodles, spicy garlic sauce and saute tofu square.

We hope this Corona Virus stops spreading and life can go back to normal. This is affecting people's lives in a big way. We are not only talking about canceled travel plans, but people around the world are uncertain about their jobs, events are being canceled, trade shows are being postponed, companies in the tourism industry are laying off their employees. The list goes on...

What can we do? Basically we can wash our hands often, and keep as healthy are we can, so bring on the veggies and the immunity-boosting superfoods!

a close up Birds eye view of a black bowl with Immune Booster Vegan Ramen. The vegan ramen is topped with seared baby boy choy, ramen noodles, spicy garlic sauce and saute tofu square.

What makes this vegan ramen such a great immune booster?

Just a handful of simple, potent superfoods:

Turmeric root, which is high in curcumin, a compound that has been proven to have antioxidant and anti-inflammatory properties ( you can read what Dr. Andrew Weil has to say about turmeric here)
Ginger root, which is actually related to turmeric and also has anti-inflammatory properties, as well as immune-boosting and is soothing for the digestive system.
Shiitake mushrooms are also known for supporting the immune system
Napa cabbage is high in healthy fiber and a great source of vitamin C to boost your immune system, Vitamins B and K
Enoki mushrooms are nutritionally dense and may support your body's natural ability to fight infections

The process of making this soup is extremely simple. In fact, the "hardest' part is cleaning the vegetables! Everything goes in one pot and it's ready in about 45 minutes. And the toppings can be prepared while the soup simmers.

Other Healthy Soup Recipes You May Like

Immune Booster Vegan Ramen Bowl

Author: Vicky & Ruth
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

Description

This Vegan Ramen Bowl is exactly what you need to get you through this nasty, frigid winter! Loaded with immune boosting ingredients, you'll want to make it every week! Check out our other vegan dinner recipes under 300 calories

Ingredients

Scale

1 tbsp toasted sesame oil

3 green onions, sliced

3oz shiitake mushrooms, thinly sliced

5 cups shredded Napa cabbage

6 cups water

4 cups ramen broth (here we used this one), or vegetable broth

1 4-inch piece fresh turmeric root, peeled and grated

1 1.5-inch piece of ginger, peeled and grated

7oz enoki mushrooms, stems removed

⅓ cup soy sauce

3oz ramen noodles (here we used these, but you can use your favorite)

Salt to taste (optional)

For the toppings:

2 tsp toasted sesame oil, divided

6 baby bok choy, sliced in half

¼ tsp salt or to taste

1 lb high protein super firm tofu, diced small

2 tsp soy sauce

Chili garlic sauce to taste (optional) (here we used this one)

Instructions

Heat 1 tablespoon of sesame oil in a large soup pot. Add the sliced green onions and shiitake mushrooms and cook over medium high heat for about 3 minutes, stirring occasionally. Add the cabbage and continue cooking for 4 minutes, stirring occasionally

Add the water, broth, grated ginger and turmeric, enoki mushrooms and soy sauce. Bring to boil. Add the noodles, reduce the heat to low, cover and simmer for 20 minutes

In the meantime, prepare the toppings. Heat one teaspoon of sesame oil in a large non stick skillet. Arrange the baby bok choy halves flat side down, add ¼ teaspoon of salt and cook over medium high heat for 3 to 5 minutes, until the surface starts to brown. Turn them over and cook for another 2 minutes. Set aside until ready to use

Heat another teaspoon of sesame oil in the same skillet. Add the diced tofu and cook, tossing often, for 3-4 minutes or until it starts to brown. Add 2 teaspoons of soy sauce and cook for another minute

Serve the ramen hot in a large bowl, topped with the sauteed baby bok choy, tofu and a spoonful of chili garlic sauce

Nutrition

Serving Size: 2 cups
Calories: 266
Sodium: 1480
Fat: 10.7
Saturated Fat: 1.5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 24.6
Fiber: 3.1
Protein: 19.3
Cholesterol: 0