Ramen

This is certainly not the ramen we all ate in college!

I absolutely love a one pot meal & this ramen was perfect . . . I will definitely be making this again when Fall finally hits! The tofu & bok choy were two of my favorite ingredients in this dish.

For those of you who don’t know, bok choy is a low calorie, zero fat food that has tons of vitamins A, C, K, & B6. One cup of shredded bok choy will more than fill your daily requirements for vitamin A. Like all members of the cabbage family, bok choy is also a good source of fiber & is rich in antioxidants.

Vitamin A is key for good vision, healthy immune system, & cell growth. Some other foods that contain vitamin A: sweet potatoes, carrots, butternut squash, romaine lettuce, & red peppers.

ramen-ingredients

Ingredients

-4 Cups water

-5 oz shiitake mushrooms — If I ever make this for myself for lunch I will add mushrooms in, but unfortunately Sean hates them —

-1 block firm or extra firm tofu

-1 onion

-2 small heads broccoli

-4 carrots

-4 celery stalks

-2 – 3 baby bok choy

-16 oz cremini or button mushrooms

-4 servings ramen noodles — The Miracle Noodles below are a game changer —

ramen-noodles

-3 Tablespoons Tamari

-2 teaspoons ginger powder

-2 teaspoons miso paste

Directions

-In a large pot over medium – high heat, bring water & shiitake mushrooms to a simmer. Let simmer while you prep the other ingredients

-Preheat oven to 400 °F. Drain tofu, press between layers of paper towels to remove excess moisture, then cut into bite sized cubes. Line a sheet pan with parchment paper & arrange cubes in a single layer. Bake until the tofu begins to firm up & brown, about 20 – 30 minutes. Remove from the oven & set aside

-Peel & dice onion. Cut broccoli crowns, carrots, & celery into bite size pieces. Trim the ends off of the bok choy, chop into small pieces, & rinse them thoroughly in a colander under cold water to remove any dirt/grit. If your mushrooms are not pre sliced, rinse gently & slice

ramen-veggies

-Add prepared vegetables to the soup pot (with the mushrooms in it) along with tamari & ginger. Bring back up to a simmer & let simmer until vegetables wilt down & become tender

-While soup simmers, cook ramen according to package instructions

-When the vegetables are tender, reduce heat & stir in miso paste. Stir frequently until miso paste dissolves

-Serve soup with tofu cubes & noodles

ramen-insta

XOXO

ramen-meal-prep-for-bae

Every week I make Sean his breakfast, lunch, & dinner. In the morning I make his protein shake & pack his breakfast & lunch for the day

Protein Shake: Vegan protein, 1 banana, 1 Tablespoon peanut butter, almond milk, & water

Breakfast: Seitan Scramble & Vermont Bread Company’s English Muffin

Snacks: Oreos & a Nectarine

Lunch: Ramen

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