Ramen Noodles

All-Of-The-Veggies Ramen Soup

This warming vegan ramen became a bit of a staple for us during the cold winter months here in Melbourne.

Finding ways to add any extra veggies to a meal is a challenge accepted often by Jess so this is how we ended up with this dish!

INGREDIENTS:


10 button mushrooms, chopped

4 sticks celery, chopped

2 large carrots, diced

1 can corn kernels

4 spring onions, chopped finely

6 cups vegetable stock

400g ramen noodles

Sesame seeds, to garnish

METHOD:


Cook noodles according to packet instructions and set aside.

Add mushrooms, celery, and carrots to a large pot and saute, using a small amount of water or the vegetable stock to stop them from sticking to the bottom.

Add the bottom (the white parts) of the spring onions and stir through.

Add the vegetable stock and bring to the boil.

Reduce heat and add the corn kernels.

Add ramen noodles to bowls, then add the soup mixture.

Garnish with sesame seeds and fresh green spring onions and serve.

Best enjoyed on a cold, rainy night underneath a blanket.