This recipe is inspired by one of my recent social distance driven clean-out-the-fridge meals, and it is so tasty! Very savory and filling, yet completely plant-based!
Ingredients
- 1 lb bag of frozen broccoli florets (sub one head of broccoli, chopped into florets)
- 1 tbsp avocado oil
- 1/2 red onion, sliced
- 1/4 head purple cabbage, chopped
- 1 tbsp turmeric powder
- 1 tbsp sesame seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 8 oz ramen rice noodles
- 16 oz miso broth (sub vegetable broth)
- 2 tbsp tahini
- 2 tbsp coconut aminos
- 2 tbsp sesame oil
- 1 tbsp miso paste
- 1 cup shelled edamame
Instructions
- Add the avocado oil and frozen broccoli to a large sauté pan on the stove over medium / high heat.
- While the broccoli is thawing, chop the red onion and purple cabbage, then add to the pan along with the turmeric, sesame seeds, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Sauté for about 5 minutes or until the onions are translucent and the spices are fragrant.
- Push the vegetables to the perimeter of the pan, making an opening in the middle of the pan, then place the ramen in the opening. This will make it easier for the noodles to absorb the liquid.
- Add the broth, tahini, coconut aminos, sesame oil, and miso paste and stir to combine all of the ingredients.
- Let everything cook for about three minutes, then flip the ramen noodles so the other side can absorb the liquid. Let everything cook for about another 3 minutes.
- Now the noodles should be soft enough that you should be able to break apart and begin separating the blocks of ramen using a spatula.
- Once the ramen noodles are separated, stir everything together so it is evenly mixed and let everything simmer for about another 10 minutes, until the noodles are soft. Then serve!
Serve 4
Total Time: 25 minutes