This vegetable ramen is not only healthy and easy to make, but it also can be put together for under $5 per recipe. It is the perfect budget-friendly lunch or dinner!
- 1/4 medium onion (about 1/3 cup), finely diced
- 2 cloves garlic, minced
- 1 medium carrot, sliced into rounds
- 1 1/2 cups filtered water
- 1/2 teaspoon freshly grated ginger
- 2 oz. crimini mushrooms
- 1/2 cup broccoli florets
- 2 1/2 cups low-sodium vegetable broth (oil-free if available, we use Engine 2)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon organic rice vinegar
- 4 oz. vegan ramen noodles
- ½ cup baby spinach
- 1 green onion, thinly sliced
- In a medium pot over medium heat, add in about 2-3 tablespoons of filtered water. Once heated, add the onions, garlic, and carrots, and sauté for about 3 minutes, or until the onions are translucent.
- Add the ginger, mushrooms, and broccoli, along with 1/4 cup more water to prevent burning, and saute for another 2-3 minutes.
- Add the vegetable broth, remaining water, soy sauce and rice vinegar and bring to a boil.
- Once the water is boiling, add the ramen noodles and cook according to packaging directions– ours took about 4 minutes to cook.
- Remove from heat and stir in the spinach until it has wilted.
- Divide between two bowls, garnish with the green onion and dig in!