Easy Vegan Ramen
I was never a consumer of those highly-processed ramen noodle packets you can buy in the store. They remain an inexpensive splurge for many college students, costing less than a dollar a piece. And talk about convenience, all you have to do is add water! The problem is, these are loaded with sodium and saturated fat, and lacking in flavor and fresh ingredients.
Authentic ramen is one of those quintessential comfort foods that’s hard to resist. Velvety noodles swimming in a warm flavorful broth accompanied by an assortment of veggies. While most traditional ramen dishes have pork, chicken, beef, and even eggs, a vegan version is easy to create by substituting tofu or tempeh and using a vegetable broth.
When a friend of mine went to get a ramen bowl at a local restaurant earlier this week, I couldn’t get it off my mind. I immediately searched for a vegan ramen recipe and rushed from work to the grocery store.
Unlike the prepackaged ramen noodles, the homemade version is not only much more flavorful, but it is also packed with fiber, plant-protein, and phytonutrients from mushrooms, spinach, green onions, garlic, and ginger.