Zesty Veggie Ramen

broccoli carrots dinner garlic ginger kombu seaweed lo mein noodles Main Dishes salt sesame seeds shallots soy sauce spinach tofu zesty mix

February 06, 2020 1 Comment

Author: Jillian Krebsbach (Hamama Friends group member!)

Prep: 15 min
Cook: 25 min
Makes: 4 servings

A veggie noodle ramen bowl for the win! The ginger, sesame, and seaweed all come together beautifully in this dish!

Ingredients:

- 1 package of fresh lo mein noodles
- Salt to taste

For stock:
- 32 oz container vegetable stock (no salt added)
- Olive oil- 2 TBsp (1 to cook veggies, 1 to cook tofu, )
- 1 small shallot, small dice
- 1-2 cloves of garlic, minced
- ½ inch ginger, peeled and grated
- 1-2 pieces kombu (seaweed)
- For vegetable mix
- 1 crown of broccoli- cut into small florets
- 2 carrots, sliced into thin rounds
- 1 lb block of tofu, drained and cut into ½” cubes
- 1-2 tbsp low sodium soy sauce
- 1 large bag of fresh spinach
- Hamama Zesty Salad Microgreen Seed Quilt for garnish
- Optional Sesame seeds for garnish

Instructions:

Prepare stock. Heat oil in a large pot/dutch oven on medium. Add in shallot, garlic, ginger, cook for 1 minute then pour in prepared stock +2 cups of water. Add sliced kombu. Cook until stock comes to a boil and reduce to a simmer on low heat for 30 mins.
While stock is simmering, in a smaller separate pot, wilt spinach with 1-2 TBSP of water. Remove any excess water and seat aside in a separate bowl.
Heat oil in a nonstick pan and add cubed tofu 1 batch at at time. Recommend 2 batches if cooking 1 lb. Add soy sauce for seasoning. Toss occasionally to make sure all sides are browned. Remove tofu and let dry on plate with paper towels to remove excess oil.
In the same skillet as tofu was cooked in, add a little bit of oil and add the veggies with a pinch of salt. Cook for a few minutes until they are a bright color and remove from heat.
Ladle noodles, stock into bowls and top with cooked veggies and tofu. Garnish with sesame seeds and zesty salad microgreens. Enjoy!

[Meal prepared and recipe created by Jillian Krebsbach! ]

1 Response

Lloyd Joyce

February 12, 2020

This looks delicious. Is there a way to print this?

Comments will be approved before showing up.

Also in Recipes

Barley Butter Cilantro Garlic Hamama Microgreens Lemon Juice Microgreens Mushrooms Olive Oil Parsley Pepper Recipes Salad Salads & Sides Salt Shallots Thyme Vegan Vegetarian

Herby Microgreen Barley Salad with Butter Browned Mushrooms & Shallots

January 20, 2021

Basmati Rice Black Mustard Seed Bone Broth Broth Buttermilk Cardamom Cardamom Curry Cardamom Curry with Basmati Rice Cardamom Pods Cayenne Chicken Bone Broth Cilantro Coconut Cream Crushed Tomatoes Cumin Curry Fish Garlic Hamama Microgreens Heavy Cream Kale Main Dishes Meat Microgreens Olive Oil Onion Paprika Recipes Rice Seafood Tomatoes Tumeric Vegan Vegetarian Water Whole Red Snapper Yogurt

Cardamom Curry with Basmati Rice

January 13, 2021

30-Minute Meals arugula bay leaves beef black pepper breadcrumbs broccoli microgreens broth carrots celery chicken broth Chicken Stock Date Night Garlic Kale Kale microgreens Main Dishes Onion Orzo Parmesan Cheese Parsley Pasta Soup Spinach

Italian Wedding Soup [Gluten Free]

January 12, 2021

Step up your soup game with this beautiful and hearty Italian Wedding Soup!

Follow

Back to the top