Vegetable Ramen
Recipe courtesy of MARKON
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
- Fill four serving bowls with equal portions of stock and boiled noodles. Top with equal portions of remaining ingredients. Garnish with garlic flowers (optional).
