Spicy Vegan Ramen

Ingredients - Serves 2

• Lime - 1, cut into wedges
• Spinach - 2 cups
• Ramen noodles - 8 ounces
• Green onions - 2, sliced
• Carrots - 1, julienned
• Mushrooms - 4 ounces, sliced
• Firm tofu - 8 ounces, cubed
• Red chili paste - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 4 cups

Let's Get Started

1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Add the vegetable broth, soy sauce, and red chili paste. Stir well to combine.
4. Bring the broth to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
5. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. In a separate pan, heat a little sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
7. In the same pan, add the sliced mushrooms and julienned carrots. Sauté until the mushrooms are tender.
8. Add the cooked ramen noodles, sautéed mushrooms, carrots, and tofu cubes to the pot of broth. Stir well to combine.
9. Add the spinach and green onions to the pot and cook for an additional 2-3 minutes until the spinach wilts.
10. Serve the spicy vegan ramen hot, garnished with lime wedges for squeezing over the soup.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 10g
• Carbs: 60g
• Protein: 15g
• Sodium: 1200mg
• Sugar: 5g