In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Vegetarian
2 Servings, 640 Calories/Serving
30–40 Minutes
This vegetarian noodle soup begins, as all good ramen bowls do, with an excellent dashi. Ours is enriched with miso instead of seafood.
Nutrition per serving
Protein: 44g (88% DV), Fiber: 16g (64% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 6g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 1280mg (53% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 78g (26% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Soy, wheat, eggs.
Wash produce before use
1
Soak the mushrooms
2
Cook the egg
3
Prep the vegetables and tofu; start the soup
4
Cook the ramen; finish the soup
5
Prep the garnishes
Serve