Recipe: Upgraded Vegan Ramen

When I was 11, I begged my mom to let me buy instant noodles. I had just started middle school, and all the "cool kids" were standing in line to buy their instant noodles for $1.50. Being both thrifty and eco-conscious, my mom let me buy them at the grocery store a few times, but we generally bought the packets to avoid the dreaded styrofoam.  I enjoyed ramen quite a bit, but stopped eating it once I tried to clean up my diet.

As a discerning vegan, it can be hard to find instant noodles that are both healthy and contain no animal products.  I was thrilled to recently discover a new way to eat ramen, organic and vegan!  Read on for my healthier version. Click the "Print Friendly" button below for a printable or PDF version.



Recipe (1 serving):

• 1 package Koyo Seaweed Ramen
• 1/2 c. frozen mixed vegetables (carrots, peas, and corn)
• 1/2 c. frozen edamame

Directions:

1. Boil water for ramen noodles, adding about 20% over the amount listed on the package.
2. Add ramen, veggies, and edamame.
3. Boil for five minutes.
4. Pour into bowl and mix in ramen flavor packet.
5. Enjoy!

This recipe is for a single serving, but can easily be doubled.

Koyo Seaweed Ramen is a nice alternative to conventional ramen products. This particular variety is made with organic heirloom wheat flour and has a relatively low sodium content (only 33% in one package, nearly half that of the competition). At around $1.50 per package, it's fairly expensive for a "snack." However, I enjoy making this comfort food into a meal by adding edamame and frozen veggies. Feel free to share any other ideas you have below!

Disclosure notice: This product was purchased by me without any incentive from the manufacturer. No additional compensation was accepted and the opinions are my own. Please verify any claims with the manufacturer, especially if you have any allergies or concerns.



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