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Vegetable Ramen

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

  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).
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