Ramen is one of those things I crave in the dead of winter, when the weather drops to the negatives and it’s so cold it gives you chills in your bones. When there is not much light outside and cloudy skies for the month of January. It’s the perfect food to help with the January blues and this ramen is packed with a ton of veggies to help brighten up your spirits. Takes no time at all, and you can easily swap out for veggies that you have on hand. I like to make this ramen vegetarian by adding my baked tofu (recipe on the blog already) but feel free to use any protein of your liking. Top with a soft-boiled egg, green onions and lime to freshen it up and you got a perfect meal for a cold muggy winter day!

4 servings / 15 mins prep time / 30 mins total time

Ingredients

1 tbsp olive oil

1 package of mushrooms (about 10), sliced

1 package of bok choy (about 6), sliced

1 tsp curry powder

2 garlic cloves, grated

½ tbsp ginger paste

½ tbsp sambal oelek, optional (adds nice heat)

1 can coconut milk (400 mL)

6 cups of vegetable broth

3 package of ramen

1 lime, juiced

Protein of choice, soft boiled egg, green onion, sesame seeds, lime for additional toppings

Directions

Heat oil in a large, deep pot over medium heat. Add the mushroom and bok choy and cook for 5-7 minutes, until soft. Add the garlic, ginger, curry powder and sambal oelek and cook for an addition 3 minutes, until fragrant.

Add the coconut milk and broth to the pot and bring to a simmer. Once it simmers add the ramen noodles and cook according to package instructions, about 3-4 minutes.

Add lime juice and give it a mix. Season with salt and pepper to your liking.

Serve ramen and broth in bowls, topped with protein of choice, soft-boiled egg, sesame seeds, green onions. Enjoy!