– Vegan – Oil free – Gluten free – Grain free – No added salt – Refined sugar free –
The easiest vegetable ramen, complete with low-calorie shirataki noodles in a flavorful vegetable broth alongside broccoli, carrots, ZUCCHINI, summer squash and green onions. A perfect warm and hearty meal to beat the winter chill! Makes in 1 large pot in just about 30 minutes!
Cooking Essentials:
A large pot
See below for a breakdown of nutritional information and substitutions.
[mpprecipe-recipe:53]
For this ramen, you will need:
- Shirataki noodles: a traditional Japanese noodle made with yam flour. Some shirataki noodles are made with tofu as well. Both options work for this recipe. One whole 8 oz. package of noodles has about 20 calories, as well as 10 grams of fiber and 27% of your daily recommended calcium intake. Shirataki noodles make a great substitute for traditional noodles for those trying to lose weight. Substitutions: regular ramen noodles can also be used, but I recommend shirataki noodles for their health benefits.
- Broccoli: loaded with vitamins and minerals. Just one cup of cooked broccoli has roughly 244% of your daily recommended vitamin K, 135% of your vitamin C, 104% of your vitamin A, 42% of your folate, 24% of your vitamin B6, 21% of your vitamin E, 19% of your vitamin B5, 17% of your vitamin B2, and much more!
- Carrot: high in vitamin A, which supports a healthy immune system. Eating just one carrot a day will provide you with all your daily vitamin A intake. Carrots contain lots of carotenoids, a type of phytonutrient that promotes a healthy immune system and healthy growth and development.
- Summer squash: one of the most easily digested vegetables. Summer squash is low in calories and has a moderate amount of vitamins and minerals. One medium cooked summer squash has 80% of your daily recommended vitamin A, 29% of your vitamin C, 17% of your potassium, 16% of your manganese and 12% of your folate.
- Zucchini: another low-calorie vegetable that pairs well with summer squash. Their nutritional profile is almost identical.
- Green onions (scallions): aids the body in removing toxins and detoxifying the liver. Like other members of the allium family, green onions lower the risk of disease.
- Vegetable broth (or stock): a great way to get phytochemicals, antioxidants, minerals and anti-inflammatory agents.
- Coconut aminos: a healthy alternative to soy sauce, which has artificial colors and cancer-causing ingredients like 4-methylimidazole and 3-MCPD. Coconut aminos are non-gmo, gluten-free, vegan and contain 17 out of 21 amino acids. It also has about 300% less sodium than soy sauce. Look for coconut aminos that contain only 2 ingredients: the sap from a coconut tree and sea salt. Substitutions: tamari or hoisin sauce.
- Fresh ginger: a very medicinal plant, known best for its ability to treat nausea and common colds, reduce muscle pain and soreness, and has great anti-inflammatory properties. Ginger has also been shown to reduce oxidative stress to the brain, which prevents reduces neurodegenerative diseases like Alzheimer’s, dementia and Parkinson’s disease.
- Minced garlic: like other vegetables in the allium family, garlic contains sulfur compounds (sulfites) that assist with protein synthesis and the building of cell structures. Substitutions: 4 cloves of fresh garlic, chopped finely.
- Red pepper flakes: adds a depth of flavor and spice to this ramen dish. Like many hot spices, red pepper flakes are great for the immune system, heart health and can even promote weight loss.
- Cumin: with an array of health benefits, cumin is most widely used for indigestion by increasing the activity of digestive enzymes. Studies have shown that cumin is effective for weight loss, improving blood cholesterol and preventing food-borne illnesses.
