Quick & Easy Veggie Ramen
Ingredients
- Any ramen pack (noodles only, seasoning pack discarded)
- 1 bunch kale, picked off the stem, washed, and drained
- 8 cherry tomatoes
- 2 cups frozen corn
- 1 tablespoon vegetable bouillon (powdered form)
- 1/2 block extra-firm tofu, vacuum-sealed pack
- Pinch of smoked paprika
- Water
- Oat milk (optional, for creaminess added the next day)
Instructions
- Slice the tofu into desired shape (e.g., slices).
- Heat a pan (no oil needed) over medium-high heat.
- Add the cherry tomatoes to the hot pan and let them blister.
- Add the kale and corn to the pan.
- Boil water in a kettle or pot.
- Add the bouillon to the kale and corn. (Follow package directions, approximately 1 heaping teaspoon per 4 cups of water, but adjust to taste.)
- Add boiling water to the pan, enough to cover the vegetables. Bring to a boil.
- Add the sliced tofu and stir it in.
- Once boiling, add the ramen noodles.
- Reduce heat to medium-high and let simmer for about 1 minute, or until noodles are cooked to your liking.
- Add a pinch of smoked paprika for a smoky flavor.
- Stir well to combine.
- Taste and adjust seasonings as needed.
- Ladle into a bowl and serve immediately. (Chef recommends grabbing the ladle midsection for more control.)
Next Day Variation:
- Add more liquid (water or broth) to the leftover soup.
- Add oat milk for a creamier texture.
- Heat through and serve.
Video Description
Any day Veggie Ramen.
This is Easy to make, very inexpensive, delicious and filling. And you can make it as healthy or indulgent as you want. All the ways, adapt it to what you like.
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Recipe:
ANY RAMEN PACK (they're inexpensive).
I removed the seasoning pack, most all noodles are animal free. Just make your own broth, add your own veggies, beans, tofu, and spices and make extra- I always get two or three meals outta one pack. It’s that easy and I eat it all the time when I don’t want to fuss about.
This is dedicated to the lovely Frankie – Ms America who I miss dearly when she is not near.
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