Creamy Vegan Turmeric and Miso Ramen with Veggies


** Don't forget! You can now buy a copy of my "Plant Protein Recipes That You'll Love" cookbook on Amazon, Barnes & Noble, and Indie Bound. **

This ramen is perfect for when the air starts to cool and you need a little comfort food. I was feeling a little under the weather the other day, and I made a big bowl of this ramen. Not only was it nourishing to my soul, but I also felt a lot better physically after eating it. It's filled with immune-boosting ingredients like garlic, ginger, and turmeric, and it's loaded with a bunch of vitamin-rich veggies as well. 

If you want some protein, I recommend adding in some cubed tofu or a soft-boiled egg, if you're not vegan/vegetarian. This ramen was inspired by Heidi Swanson — I just modified it to make it a little simpler and used my own combination of vegetables. 

Ingredients (serves 1)

  • 3/4 tablespoon turmeric oil (I use Turmeric People)*
  • 1 small zucchini, cut into 1/4 inch cubes
  • 3 shiitake mushrooms, sliced
  • 2 mini sweet peppers, chopped
  • 1/2 cup arugula
  • 1 stalk green onion, chopped
  • 2.8 ounces ramen noodles (I use Lotus Foods Rice Ramen)
  • Radish sprouts, to garnish
  • Sesame seeds, to taste

*If you don't have turmeric oil, use 3/4 tablespoons coconut oil with 1/4 teaspoon turmeric powder

For Broth:

  • 1 tablespoon white miso paste
  • 1 garlic clove
  • 1/2" knob ginger, finely minced
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon curry powder
  • 1 cup almond milk

1. In a large pan, heat up turmeric oil on medium-low heat. Add zucchini, mushrooms, and sweet peppers, and cook for 3-4 minutes until veggies begin to soften. Add to a large bowl and set aside.

2. Cook noodles according to package, and add to the bowl with the vegetables. Top with arugula. 

3. Add miso paste, garlic, ginger, red chili flakes, and curry powder to a small saucepan and heat on medium-low for a few minutes, stirring frequently. According to Heidi, "You just want to warm this for a few minutes, to get the ginger and garlic to sweat a bit."

4. Add in the almond milk, and stir the miso paste in so it begins to dissolve and form a broth. Cook for a minute or too on medium heat until the broth has warmed. 

5. Pour the broth over the veggie noodle dish, and top with green onion and radish sprouts. Finish off with a sprinkle of sesame seeds. Serve warm.