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Vegetable Ramen
The ramen revolution is upon us—across the globe diners line up for their favorite versions. This type is packed with savory vegetables, spicy tofu, and rich broth.
32 oz. vegetable ramen stock (made with garlic, ginger, mushrooms, and kombu)
16 oz. ramen noodles
1 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
2 cup Kobucha squash, roasted
1 cup fried tofu squares
2/3 cup Markon First Crop Zucchini, chopped and roasted
4 Baby bok choy, sliced in half and seared
1/4 cup jalapeno chile peppers, sliced and roasted
1/4 cup lotus root, seared
1 Tbsp. gochujang (Korean spice paste)
1/2 cup nori (dried seaweed), cut into strips
Garlic flowers, for garnish
Fill four serving bowls with equal portions of stock and boiled noodles. Top with equal portions of remaining ingredients. Garnish with garlic flowers.
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Vegetarian