Veggie Ramen Soup Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 15 mins
2 cups vegetable broth preferably organic, low sodium
1 cup water
2 tbsp tamari
1 tbsp chili paste optional
1 tbsp sesame seed oil
1 tsp fresh ginger grated
2 cloves garlic minced
2 tbsp seaweed Wakame or Nori
1 stalk lemon grass cutup into 1-inch-long slices
Himalayan pink salt to taste
150 g firm tofu preferable organic
2 tbsp black and white sesame seeds
2 tbsp oil
2 tbsp maple syrup
2 tbs tamari
1 tsp garlic powder
Konjac Ramen noodles or noodles of your choice
Baby Bok choy
2In a medium pot, mix all the ingredients and bring to a boil.
3Reduce the heat and let it simmer for 7minutes so the flavors merge together.
4When ready, take it off the heat.
5Before, serving, you may remove the lemon grass.
6Serve with your favorite toppings.
8Slice the tofu to desirable shapes.
9Mix all the ingredients for marinade in a dish.
10Pour half of the marinade into a shallow dish large enough for your tofu slices to fit.
11Arrange the tofu slices next to eachother and pour the rest of the on top.
12You may brush it with in to make sure all is covered evenly.
13Let it marinade for 20minutes.
14When ready arrange the slices on a heated oil in a frying pan.
15Caramelize each side for about 3 minutes, then sprinkle with sesame seeds. Flip each slice and sprinkle again.
16Arrange your ramen bowl and serve.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.