Vegan Japanese Ramen Bowl

ramen - Thrive Nutrition and Health Magazine

Vegan Japanese Ramen Bowl – a super easy veg packed dish to get in your 5 a day.

Soba noodles are a good source of Thiamin and they are high in soluble fibre, so great for digestion.

Prep Time: 20 mins / Cook Time: 20 mins

ingredients(Serves 2):
– 200g Black Soba noodles or rice noodles
– 1/2 broccoli1 large carrot(options to add bok choy or another similar leafy green)
– 1 tbsp of sesame seedsHandful of fresh Coriander, chopped
– 2 spring onions, chopped finely
– 500 ml vegetable stock
– 2 tbsp soya sauce
– 1 clove of garlic crushed
– 1 tbsp brown miso
– 1 inch of grated ginger 2 tbsp sesame oil

How to make it…

Using soba noodles means there’s no wheat to cause that blotted feeling. In fact this dish is all about restoring your energy and leaving you feeling lighter and clearer.

Cut up the broccoli and carrots into small bite size chunks. Steam them into just starting to soften slightly. Meanwhile boil a kettle and make up the veg stock. Chop the spring onions and add these along with the miso paste to the veg stock.

Heat a large wok style pan with 1 tbsp sesame oil. Add the soya sauce, ginger and garlic.Next add the broccoli and carrots. Coat them and cook them in the mixture for 5 minutes. Add any other vegetables you are using. You can now choose to cook the noodles separately with the veg stock or add them and the veg stock in with the vegetables.

Once the noodles have cooked (few minutes), stir in the coriander. Pour the noodles and broth into bowls, add the veg if not already added and sprinkle sesame seeds on top to serve (salt and pepper to taste)

Thanks to Nathalie from: for this tasty recipe