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.
Shiitake Vegetarian Ramen with Sesame Kale & Avocado
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.
Ingredients
- 125g (4.4oz) of fine noodles (egg, soba or rice noodles; some are heavier than others so just use two individual portions)
- 1 avocado, diced
Broth
- 3 cloves or garlic, sliced
- 15-20 dried shiitake mushrooms
- 2 Tbsp soy sauce
- 700ml (3 cups) vegetable stock
Kale
- 2 big handfuls of chopped kale
- Squeeze of lemon juice
- 2 Tbsp sesame seeds
- 1 tsp toasted sesame oil
Instructions
- Prepare the broth. Add all ingredients to a saucepan and simmer.
- Prepare the kale. In a saucepan or wok, stir fry the kale in vegetable oil on a high heat until wilted and crispy. Add a squeeze of lemon juice, and toasted sesame seeds. Cook until the lemon has been absorbed and then remove from the heat, and drizzle in the toasted sesame oil for flavor.
- Check the broth. Add additional soy sauce if required.
- Add noodles to the broth and allow to cook for the amount of time required.
- Plate up! Add the noodles to the bowl, then pour over the broth. Add the kale and chopped avocado on top.
- Garnish with some black pepper, and chives or green / spring onions if you like.
Notes
This recipe serves two - scale up if you're feeding a family!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 390Total Fat: 19.1gSaturated Fat: 2.7gSodium: 731mgCarbohydrates: 51.5gFiber: 10.6gSugar: 3.6gProtein: 10.9g
Yum! I love how easily customizable this is for different diets. Such a wonderful combination of veggies!
Yep it can be so hard to find dishes that are suitable for everyone, I love how you can get so many types of noodles for every diet!
Lots of healthy ingredients in here and something different from the usual. The use of kale and avocado is interesting. The noodles look super delicious.
Thank you! 🙂
You had me at 20 minutes! I had a broth bowl at our local Healthy Bowls and Wraps restaurant the other day with fresh avocado in it and really liked it. I’ll have to try your recipe.
Yeah I have no idea who first decided to throw avocado in ramen, but I am so glad it became a thing!
I love noodle bowls like this but sometimes I have a hard time getting a really tasty broth. This looks like it’s packed with flavor so I can’t wait to try it!
Yep it can definitely be hard to get the broth right at home! I just keep adding all the things! Thank you for your kind words 🙂
This looks like such a satisfying, easy lunch! Packed with flavor and nutrients!
Thank you! 🙂
I’ve been eating the heck out of some homemade Ramen lately. Isn’t it so easy….and nourishing?! I love it that you kept yours vegetarian…because it’s so easy to do! Just pinned it…thanks for the recipe inspiration! 🙂
Yep homemade ramen is so addictive isn’t it! Thank you for your kind words! 🙂
Hi Christine
Made this tonight… v good!! Any other veggie combos you would suggest would also work well?
Many thanks
Yay! So happy you enjoyed! Lately I love to roast veggies as a topping for ramen. The other week I roasted mushrooms, asparagus and baby pok choi with a soy sauce & honey glaze, it was delicious! You could of course stir fry those veggies too.