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!
Day 7 of below freezing temps. Feels like day 100. I know this is not too bad compared to other places, but still. It’s bad enough. Makes you wanna stay home, under the blankets and do nothing all day. And everyone seems to be getting sick, too, including my sister.
Not in my house though. I’m loading my immune system with weapons of mass germ destruction with this awesomely delicious bowl of vegan ramen.
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
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.
What’s your favorite way of eating vegan ramen? What are your favorite toppings? ? Share it with us! Connect with us via Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you
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Immune Booster Vegan Ramen Bowl
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Prep Time:
Yield:
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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!
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 tot 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 (here we used this one from Trader Joe’s), 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 1/4 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
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