2 truths and a lie.
- I was a wedding planner before becoming a nutritionist
- I lived 30 1/2 years before I ever tried Ramen
- I’ve only ever had 1 boyfriend
If you’ve seen or attended one of my events you’ll know #1 is true. I’m damn good at throwing events (thank you wedding planning experience).
Although I’d love to think of myself as a saint, no, Marc isn’t the only guy I’ve ever dated.
Which leaves us to number 3….And if you’ve been to Vancouver BC where I currently reside, you know Ramen restaurants are like Starbucks, there is truly one on every corner. And I didn’t try it until this year!
The thought of milky-ish soup with thick noodles did not seem appealing to me whatsoever but on a rainy cold day in January, I finally decided to give it a try.
I get the hype now. It’s freaking delicious.
But just like most yummy restaurant dishes, they come with a price. Most ramen is very high in sodium, contain nutrient lacking instant noodles, and offers little to no nutritional benefits.
I know what you’re thinking. You don’t choose ramen as a substitute for a healthy meal. But what if it could be?
I’ve taken this classic Asian dish, loaded it with vegetables, nutrient dense broth, and healthy complex carbohydrate chickpea noodles to give you one comforting, satiating, and balanced dish.
WHY YOU’LL LOVE THIS DISH
-easy to make
-warm and comforting
-a great way to use any wilting vegetables that need to be used
-a healthy take on the ever so popular ramen dish
-adequate amount of protein, healthy fats and fibre
-made in a batch for easy lunches and dinners
-made with miso which contains various B vitamins and folic acid. It is also fermented which supports gut health.
-tasty as heckkkkkk
TIPS FOR MAKING THIS RECIPE
-double the recipe and freeze the left overs for a cold rainy day
-feel free to swap out the vegetables used in this recipe for any leftover produce you have that’s on it’s way out!
-I used Explore Cuisine’s chickpea spaghetti noodles for added protein and fibre but feel free to swap out for your favorite gluten free noodles.
Vegetable Loaded Vegan Ramen
- 1 tbsp coconut oil
- 1 tbsp miso paste
- 1 tbsp sesame oil
- 3 cups vegetable broth I used Organika's vegetable broth powder for the added benefits in this recipe + 3 cups of water
- 1 tbsp liquid aminos I use Bragg's
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 cup white onion diced
- 4 cups of your favorite veggies I used kale, broccoli, carrot and peas
- 1 cup green onion chopped
- 2 cups gluten free noodles I used Explore Cuisines Chickpea Spaghetti noodles
- place 1 tbsp of coconut oil into a pot turned on medium high heat
- add diced garlic, ginger, onions and miso paste. Sauté for 3 mins
- add aminos/ soy sauce and sesame oil. Sauté for 3 minutes
- add broth or broth powder and water. Mix well
- add in all vegetables and green onions. Allow to simmer for 15-20 minutes
- cook noodles of choice
- once noodles are cooked, serve up with ramen. Option to top with additional green onion. Enjoy!