Broccoli & Mushroom Healthy Ramen Bowl
Last week in the mHp Facebook group our Plant of the Week (POW) was broccoli. This week it’s mushrooms.
So I’ve had broccoli and mushrooms on my mind lately…
I’ve also had noodles on my mind… Ramen noodles!
I always feel weird talking about Ramen noodles in a healthy context. The term makes me think of the high-sodium, high-fat, highly-processed, super-cheap noodle soup packets that were a staple in my college years.
Not gonna lie… I love those noodles!
Too bad their their nutrition profile isn’t as good as they are. :(
The good news is that a Ramen bowl can be quite healthy, and even more delicious, when healthier noodles and fresh vegetables are involved!
Recently I picked up a millet and brown rice variety of Ramen-style noodles at my local grocery store. I hadn’t used them before and wanted to try them out. I was quite pleased — they had a great texture that worked perfect for this dish!
My goal was to keep this dish simple and easy to prepare. It’s not quite as simple as throwing a Ramen noodle block and its seasoning packet into a pan of boiling water, but it’s pretty close! :)
What I Like About This Recipe
Simple
Easy
Delicious
Healthy!
Ingredients
10 oz. dry Ramen noodles. I used a millet and brown rice variety by Lotus Foods. The package contained four blocks of dried noodles. I used all four of them.
3 cloves garlic, minced
1/2 tsp fresh grated ginger (optional)
One 8-oz container of sliced fresh mushrooms
2 cups fresh broccoli florets, cleaned and steamed in the microwave for 3 minutes.
1 Tbsp Better Than Bouillon “No Chicken Base” (You could also use 3 bouillon cubes.)
4 cups water
1 tsp of soy sauce, tamari, or liquid aminos (I used the latter), plus additional sauce to taste
Sliced green onions for garnish (optional)
Steps
Cook noodles in boiling water, per package directions. Once cooked, use a colander to drain them. Rinse them in cold water to prevent them from overcooking and to get rid of excess starch. Set the drained/rinsed noodles aside.
In the same pot (rinsed out), saute the garlic, ginger (if using), and mushrooms over medium-high heat until cooked to your liking. Saute with the tsp of liquid aminos and a little water, to prevent sticking.
Add the steamed broccoli and stir together.
Once cooked to your liking, remove the cooked vegetables from the pot and set aside in a separate bowl, to avoid further cooking.
Add the 4 cups of water and 1 Tbsp of Better than Bouillon seasoning to your pot. Cook until boiling. Add additional liquid aminos, soy sauce, or tamari to taste.
When ready to serve, place the noodles and vegetables in individual bowls.
Cover the noodles and vegetables with broth.
Garnish with sliced green onions.
Enjoy!
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How about you?
Do you like Ramen noodles? What is your favorite plant-based way to prepare them?
If you try this recipe, let me know! Please leave a comment, and don’t forget to tag me on Instagram!
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This recipe was originally published on February 27, 2020.