It is safe to say 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 Sauteing.
1 8 oz Package Sliced Portobello Mushrooms
1 Cup Baby Carrots
1 Cup Sugar Snap Peas
2 Tablespoons Liquid Amino
1 Carton Vegetable Broth (4 cups)
4 Baby Bok Choys
2 Medium Zucchinis
Salt & Pepper to Taste
Dice the shallots into small pieces and saute it in a pot on medium heat along with the garlic, ginger, and mushrooms. (you can choose to saute 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.)