Vegetable Ramen

Ingredients

• 32 oz Vegetable ramen stock (made with garlic, ginger, mushrooms, and kombu)
• 16 oz Ramen noodles
• 1 C Green Onions, chopped
• 2 C Kobocha squash, roasted
• 1 C fried tofu squares
• 2/3 C Zucchini, chopped and roasted
• 4 Baby bok choy, sliced in half and seared
• ¼ C Jalapeño chile peppers, sliced and roasted
• ¼ C Lotus root, seared
• 1 tbsp gochujang (Korean spice paste)
• ½ C nori (dried seaweed), cut into strips
• Garlic flowers, for garnish

Preparation

1. Fill four serving bowls with equal portions of stock and boiled noodles. Top with equal portions of remaining ingredients. Garnish with garlic flowers (optional).

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 4 • FALL 2019
• Tags: Dinner, Entrée, Lunch, Vegetarian
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