Crispy Kale, Shiitake & Avocado Ramen
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
- 2 portions noodles , see notes
- 1 avocado, sliced or cubed
- Optional garnishes - chili, coriander (cilantro)
Broth
- 3 cloves or garlic, sliced
- 15-20 dried shiitake mushrooms, rinsed in cold water
- 2 Tbsp soy sauce
- 3 cups (710 ml) 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!
Noodles - You can use egg, soba or rice noodles. For portioning, it's hard to give a weight because some are heavier than others but they usually come portioned - so just use two individual portions.
One thing to be mindful of is that some noodles will be "starchier" and make the broth a little creamy. If you don't want that to happen, prepare the noodles separately and add them in at the end.
Serving: 1g, Calories: 390kcal, Carbohydrates: 51.5g, Protein: 10.9g, Fat: 19.1g, Saturated Fat: 2.7g, Sodium: 731mg, Fiber: 10.6g, Sugar: 3.6g