Skip the store-bought ramen package and go for this healthy version instead!
Ramen noodles are a staple food in many households. They are delicious, easy to prepare, and super cheap, which makes them a go-to place for students around the world. Unfortunately, they’re not that healthy. The noodles themselves are filled with empty carbohydrates, and the seasoning package contains way too much fat and sodium. So we found a solution. This vegetable ramen with edamame takes everything you love about ramen and adds a ton of nourishment to it.
We’ll show you how to make your own aromatic broth that is more nutritious but tastes just as good. And instead of loading up empty carbs, we’re adding nutrient-rich ingredients to the mix. The edamame is a great source for vegetable proteinbecause it contains all the amino acids your body needs (just like meat). We also add filling mushrooms, beta-carotene-rich carrots, and vitamin-rich spinach. What more do you want
Throw away the ramen seasoning packet
Our vegetable ramen with edamame are made from store-bought ramen noodles. But that doesn’t mean you have to use the seasoning pack that usually comes with these noodles! These packets are not always vegan-friendly as they often contain chicken, beef, or seafood broth. In addition, they are full of saturated fat and sodium. According to My food detailsA single pack of ramen spice may contain more than 1,500 mg of sodium (or 65 percent of your recommended daily allowance)!
Instead of using the package, we’re going to make our own aromatic broth. Start with your favorite low-sodium vegetable broth. Our seasoning base consists of fresh ginger, garlic, spring onions and soy sauce. If you’re on a gluten-free diet, you can also use a gluten-free tamari (and we’ll have some gluten-free pasta suggestions in a minute too).
If you simmer our mushrooms in this aromatic broth, the ramen base will also be given an umami flavor. The last component is the miso paste. Miso is similar to peanut butter, but is salty and tastier. It’s made from fermented soybeans and adds a ton of flavor to this plant-based ramen with edamame.
Are ramen noodles vegan?
You have to be careful when choosing your ramen noodles. Most brands are vegan-friendly and made exclusively from plant-based ingredients. However, some brands contain eggs. So take a look at the ingredients list before you leave the store.
If for some reason you can’t find ramen noodles, there are several alternative noodles that work just as well. Udon noodles are the easiest exchange. In a pinch, you can use angel hair noodles or spaghetti. Try adding a tablespoon of baking soda for every quart of water when you are cooking these noodles. The baking powder gives the ramen the springy, chewy taste that you have come to know and love from ramen.
For a gluten-free approach, look for soba noodles that are 100 percent buckwheat. Despite the word “wheat”, buckwheat is a nutritious, gluten-free grain. Spiraled vegetables are also fantastic gluten free swaps. Try zucchini, winter squash, or sweet potato.
- 6th cups Vegetable broth low in sodium
- 1 tablespoon ginger fresh, chopped
- 3 Garlic cloves chopped
- 2 green onions chopped, plus in addition to garnishing
- 2 tablespoon Tamari or soy sauce
- 1 Cup Cremini mushrooms thinly cut
- 1 tablespoon white miso paste vegan friendly
- 8th Ounces Ramen noodles vegan-friendly spice package thrown away
- 3 cups Baby spinach fresh
- 1 Cup Edamame peeled, thawed if frozen
- 1 carrot big, shredded
- 2 tablespoon coriander fresh, chopped
- 1 teaspoon Sesame seeds
- 1 Jalapeno thinly cut, optional
In a large saucepan, combine the vegetable stock, ginger, garlic, spring onions and soy sauce. Bring the mixture to a boil before bringing the heat to a boil.
Add the mushrooms to the saucepan and simmer for 5 minutes until the mushrooms soften.
Add the miso paste and whisk until mixture is well blended.
Add the ramen noodles and spinach to the saucepan and simmer for 5 to 10 minutes, until the noodles are soft and the spinach is wilted.
Add the edamame and let it simmer for about 2 minutes until it has warmed up.
Divide the pasta into four bowls and cover each bowl with the broth and vegetables. Garnish each bowl with the crushed carrot, chopped coriander, sesame seeds, and jalapeno (if used).
SmartPoints (Freestyle): 9
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