I absolutely love a one-pot noodle bowl filled with utter goodness like my 15-Minute Ramen Bowl. The great thing about noodle/Ramen bowls is that you can fill them with whatever veggies you have to hand – you really can’t go wrong. The key is to create a delicious broth, which is actually pretty easy with a good quality veggie broth, and some Miso. I also like to use healthy noodles – and mercifully there are now some pretty amazing gluten brands out there (see my suggestion below).
Ingredients
Serves 2
4 cups veggie broth
4 inches Kombu dried seaweed (optional, but delivers great flavor)
2 cloves garlic, pressed
1 tbsp Miso or Miso And Easy Broth
1 package gluten free Ramen Noodes – my favorite are by Lotus Foods
1 cup of mushrooms (Shitake, Wood Ear, Cremini – whatever you can find)
2 cups Napa or Savoy cabbage, chopped
2 cups of Chard, stems removed, and roughly chopped
1 package of baked tofu, cubed
1 cup beansprouts
2 tsp sesame seeds (I like to use both black and white)
Instructions
1.Heat the broth in a large saucepan with the seaweed if using. Bring almost to a boil and then turn down the heat to a simmer.
2. Add the garlic and the Miso, and stir.
3. Add the Ramen and the veggies, and simmer for 3 minutes.
4. Add the tofu and simmer for one more minute.
5. Spoon into bowls and top with the bean sprouts and the sesame seeds.
