Creamy and Cozy Veggie Ramen

 

This creamy, comforting, savory and satisfying coconut-based broth is a feast for the eyes. It also feeds the mind, body and soul.

 

Yield: 4 servings

 

8 oz chopped button mushrooms (approx. 2 cups)

1 cup chopped white or yellow onion

1 cup chopped red bell pepper

1 Tbsp grated garlic cloves

1 Tbsp grated fresh ginger

1 Tbsp finely minced fresh lemongrass, outer leaves removed

4 cups low-sodium vegetable broth

8 oz dry brown rice noodles

2 Tbsp mellow white or chickpea miso

1 cup canned light coconut milk

2 Tbsp coconut aminos or reduced-sodium tamari

2-3 tsp gochujang or chili paste

2 cups chopped bok choy

1 cup shelled frozen and thawed edamame

2 Tbsp lime juice

3 stalks green onion, thinly sliced

¼ cup chopped cilantro

Sriracha or hot sauce of choice to taste (optional)

 

To a large stockpot over medium-high heat, add the mushrooms, onion and red bell pepper. Stir occasionally until the onions are translucent, about 2 to 3 minutes. 

Stir in the garlic, ginger and lemongrass. Cook for another minute.

Add the vegetable broth and 2 cups of water. Bring the mixture to a boil and then add the noodles. Cook for 10 minutes or until the noodles are tender.

In a medium bowl, whisk together the miso, coconut milk, coconut aminos and gochujang until the miso is completely dissolved.

Once the noodles are tender, turn off the heat and stir in the coconut milk mixture.

Add the bok choy and edamame, stirring until the bok choy is slightly wilted. Add the lime juice.

Divide the ramen among four bowls and garnish with a generous amount of green onion, cilantro and sriracha.

Store leftovers in an airtight container in the refrigerator for up to 5 days. The noodles will continue to absorb the broth and may get a bit soggy.

Note: The coconut miso mixture can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 48 hours.

 

Substitutions: Button mushrooms can be replaced with shiitake, cremini or any other mushroom. Substitute red onion or shallots for the white or yellow onion. Green, yellow or orange bell pepper can replace the red bell pepper. Instead of bok choy, use spinach or kale. Add chickpeas in place of edamame.

 

Recipe from the cookbook Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Food Revolution Network CEO Ocean Robbins and Nichole Dandrea-Russert, MS, RD, published by Hay House.

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