30-Minute Creamy & Cozy Veggie Ramen with Nichole Dandrea-Russert, MS, RDN, Food Revolution Network
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Nichole Dandrea-Russert, MS, RDN, is Food Revolution Network’s lead dietitian and recipe developer. Her focus is on plant-based eating for the body and the mind, and for the health of the planet. She is the author of The Fiber Effect and The Vegan Athlete’s Nutrition Handbook, and co-author, with Ocean Robbins, of Real Superfoods. She’s a nutrition spokesperson for The Weather Channel’s AMHQ and Pattrn, and has been featured in Eating Well, Women’s Health, Yoga Journal, Forbes Health, and Business Insider. She lives in Atlanta with her husband and rescue pup, Mariposa. You can visit her online at www.purelyplanted.com.
Her new book that she co-authored with Ocean Robbins, Powered by Plants: Nutrient-Loaded Recipes to Help You Thrive, will be released October 29, 2024. Order it through https://poweredbyplants.foodrevolutio... or anywhere you love to purchase books.
Nicholes Blog: https://www.purelyplanted.com/
For more information on The Food Revoution:n https://foodrevolution.org/
Creamy and Cozy Veggie Ramen
Serves: 4 Prep time: 15 minutes Cooking time: 15 minutes
Ingredients
8 ounces chopped button mushrooms (approximately 2 cups)
1 cup chopped white or yellow onion
1 cup chopped red bell pepper
1 tablespoon grated garlic cloves
1 tablespoon grated fresh ginger
1 tablespoon finely minced fresh lemongrass, outer leaves removed
4 cups low-sodium vegetable broth
8 ounces dry brown rice noodles
2 tablespoons mellow white or chickpea miso
1 cup canned light coconut milk
2 tablespoons coconut aminos or reduced-sodium tamari
2 to 3 teaspoons gochujang or chili paste
2 cups chopped bok choy
1 cup shelled frozen and thawed edamame
2 tablespoons lime juice
3 stalks green onion, thinly sliced
1⁄4 cup chopped cilantro
Sriracha or hot sauce of your choice to taste, optional
Directions
1. To a large stockpot over medium-high heat,
add the mushrooms, onion, and red bell
pepper. Stir occasionally until the onions are
translucent, about 2 to 3 minutes.
2. Stir in the garlic, ginger, and lemongrass.
Cook for another minute.
3. Add the vegetable broth and 2 cups of water.
Bring the mixture to a boil and then add the
noodles. Cook for 10 minutes or until the
noodles are tender.
4. Meanwhile, in a medium bowl, whisk
together the miso, coconut milk, coconut
aminos, and gochujang until the miso is
completely dissolved.
5. Once the noodles are tender, turn off the
heat and stir in the coconut milk mixture.
6. Add the bok choy and edamame, stirring
until the bok choy is slightly wilted. Add the
lime juice.
7. Divide the ramen between four bowls and
garnish with a generous amount of green
onion, cilantro, and sriracha.
CHEF’S NOTES
Time-Saving Tips
Prepare the coconut miso mixture ahead of time and store it in an airtight container in the refrigerator for up to 48 hours.
Substitutions
For the mushrooms, anything goes! Use shiitake, cremini, or any mushroom of your choice.
Substitute red onion or shallots for the white or yellow onion.
Substitute green, yellow, or orange bell pepper for red bell pepper.
Instead of bok choy, use spinach or kale.
Add chickpeas in place of edamame.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Note that the noodles will continue to absorb the broth and may get a bit soggy.