Vegan Ramen Bowls
Oh yes, a noodle bowl recipe! You’re welcome. 🙂 Of course, there are lots of ways to do ramen–and it’s a great way for you to use up of all those veggies in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.persianplantgirl.com.
Cooking tools:
- Stove
- Stockpot
- Saucepan
- Skillet
- Grill pan
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Spatula
- Tongs
- Ladle
- Colander
- Serving bowl
Ingredients
- 2 TBS miso paste
- 1 cube vegetable boullion
- 1 carton vegetable broth (32 oz)
- 2 cobs of corn
- 2 cups fresh spinach
- 1 cup chopped cabbage
- 1 cup chopped onions
- 1 cup shredded carrots
- 1 can bamboo shoots
- 1/2 cup chopped cilantro
- 1 zucchini (chopped)
- 1 container tofu (I used Hodo Curry Nuggets (could use other marinated tofu))
- 1 lime's juice (optional)
- 2 TBS dried seaweed
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