15-Minute Ramen Bowl - Sophie Uliano

By Bailey1_

Ingredients

• Serves 2
• 4 cups veggie broth
• 4 inches Kombu dried seaweed (optional, but delivers great flavor)
• 2 cloves garlic, pressed
• 1 tbsp Miso or Miso And Easy Broth
• 1 package gluten free Ramen Noodes – my favorite are by Lotus Foods
• 1 cup of mushrooms (Shitake, Wood Ear, Cremini – whatever you can find)
• 2 cups Napa or Savoy cabbage, chopped
• 2 cups of Chard, stems removed, and roughly chopped
• 1 package of baked tofu, cubed
• 1 cup beansprouts
• 2 tsp sesame seeds (I like to use both black and white)

Details

Servings 2
Adapted from sophieuliano.com

Preparation

Step 1

1.Heat the broth in a large saucepan with the seaweed if using. Bring almost to a boil and then turn down the heat to a simmer.

2. Add the garlic and the Miso, and stir.

3. Add the Ramen and the veggies, and simmer for 3 minutes.

4. Add the tofu and simmer for one more minute.

5. Spoon into bowls and top with the bean sprouts and the sesame seeds.