Vegan Zoodle Ramen

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.

Ingredients:

• 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

Toppings:

• Vegan Kimchi

• Sliced Scallions

• Seaweed Flakes

Method:

• 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!

Want More? Check out Miri's Crunchy Purple Cabbage Salad Here!