I'm happy with the outcome of this nutritious and flavorful vegan ramen that I came up with while rummaging through my pantry during quarantine.
2 Red Shallots
1 Tablespoon Minced Garlic
1 Teaspoon Ground Ginger
1 Tablespoon Sesame Oil - for the oil-free version use vegetable broth for sautéing.
1 8oz Package Sliced Portobello Mushrooms
1 Cup Baby Carrots
1 Cup Sugar Snap Peas
2 Tablespoons Liquid Amino
4 Cups Vegetable Broth
4 Baby Bok Choy
2 Medium Zucchini
Salt & Pepper to Taste
Dice the shallots into small pieces and sauté in a pot on medium heat along with the garlic, ginger, and mushrooms. (you can choose to sauté it in sesame oil like I did, or vegetable broth as an oil-free option)
After just a couple of minutes add the baby carrots and sugar snap peas to the pot, stir well and let it sit for a few more minutes.
Spiralize the zucchini with a spiralizer. (I used my food processor with the shredding blade because I don't have a fancy machine to do it.)
Add the Baby Bok Choy, Liquid Aminos, & Vegetable Broth to the pot and bring to a boil.
Lower the heat and add the zucchini noodles, let it simmer for a while until all of the vegetables are fully cooked through.
Add Salt & Pepper to taste.
Put it in a bowl with your favorite toppings, I added Seaweed Flakes, Scallions, & my favorite Vegan Kimchi! Enjoy! tried this recipe? don't forget to drop a comment and photo below!