Healthy and nourishing, this quick vegetarian ramen packs in a variety of flavors and textures with shiitake mushrooms, kale and avocado! Taking only 20 minutes to prepare, it’s an easy and healthy dinner. Can be made vegan or gluten free when using the appropriate noodles.
This veggie ramen is the first recipe I photographed after the arrival of Odette, when she was two months old (and yes it’s taken me this long to get it up here!) She was napping in her swing and Mr. Veggie was home as back-up, so I grabbed the opportunity to make a quick lunch – a distinct change from my usual lunchtime routine of shoving spoonfuls of peanut butter and nutella in my mouth during the brief moments that she would allow. Ahhhh, newborns.
So this super quick ramen can be made in 20 minutes. First, you will get your broth going with lots of garlic and shiitake mushrooms for flavor. Dried shiitakes work great here for adding umami to the broth very quickly. While that broth is simmering, you will quickly braise some kale and chop an avocado. The noodles will cook in the broth, then you’ll plate it up and slurp away.
If you have more time, simmer the broth longer of course – it will taste better for it. You just don’t have to if you’re rushed / tired / lazy / wondering if your baby is about to wake up.