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!
- 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
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Lloyd Joyce
February 12, 2020
This looks delicious. Is there a way to print this?