I’ve started to think of springtime almost like a second new year. As the world around us starts to thaw, the air is filled with possibility. Little buds peek out of the soil, birds start singing their sweet tunes, and the days get longer and warmer. And you know that feeling when you can finally emerge from hibernation without a giant winter coat? Is there anything better?!
The excitement of this season has me reflecting on how far I’ve already come this year. I just launched a longtime dream of mine—a weekly live video series called Wellness Wednesday. I’m SO excited about this and I really hope you’ll get in on the fun. Catch me on Facebook at 4:00 p.m. ET and Instagram at 4:30 p.m. ET every Wednesday to see what it’s all about.
What have you done so far this year that you’re proud of? Or what’s something that made you smile/laugh/feel gratitude? Doesn’t matter how big or small—I wanna hear about it in the comments below!
I’m also reflecting on how I can continue caring for my mind, my spirit and my health for the rest of the year. One way is to keep nourishing myself with simple, tasty, kind (to me, animals AND the planet!) food. Because guess what? That’s where soooo much of this feelin’ better stuff starts, sweetheart—and I want that for you, too.
In case you haven’t heard me say it before, here’s something really important I want you to know about health food:
Just because food is medicine doesn’t mean it has to taste medicinal.
It’s true—eating for vibrant health doesn’t have to mean sacrificing incredible taste. And boy oh boy does our brand new Test Kitchen Tuesday recipe prove it! This vegan ramen is fresh, light and full of flavor. And here’s the best part about it: It manages to be both springy and comforting all at the same time.
Trust me, I know that just because the calendar says it’s spring doesn’t mean Mother Nature has turned up the temperature yet (I’ve still got snow on the ground up here!). That’s why we paired the crisp, fresh veggies with comforting, warming broth and noodles to create a combo that’ll satisfy no matter what the weather brings!
Plus, this vegan ramen bowl isn’t just delicious—it also packs a serious nutritional punch. Here’s a little highlight reel of what some of the awesome ingredients have to offer:
- Tofu is a fabulous source of plant-based protein (it’s got all 9 essential amino acids, making it a complete protein)—just make sure to get the organic, non-GMO variety! No worries if you’re soy-free, you’ll find a protein alternative in the notes section of the recipe.
- Mushrooms are rich in selenium, which is essential for a strong immune system. They also contain copper, which helps your body use antioxidants efficiently and supports healthy collagen production.
- Miso is packed with iron, calcium, potassium and B vitamins. Also, because it’s fermented, it’s great for digestion and gut health. And of course I’ve included a soy-free alternative just in case!
- Asparagus is a great source of antioxidants, fiber, and vitamins A, C, E and K. It’s also rich in glutathione, which is a compound that helps break down carcinogens and other free radicals. If that’s not enough, this skinny green veggie contains folate, which partners up with B12 to boost brainpower.
- Both Wakame and Nori (you get to choose which one to use!) are fantastic sources of iodine, which is important for thyroid health. Plus, they contain an all-star combo of iron and vitamin C—vitamin C works to increase your body’s absorption of the iron, making this a red blood cell dream team.
I also love how easy this vegan ramen is to make. It comes together in just 20 min and the prep is super simple. Just chop up some veggies and throw ‘em in a pot! Ok, maybe there are a couple of other steps, but I think you catch my drift—this is the perfect weeknight meal.
And if you make this for dinner, it’s easy to heat up leftovers for lunch the next day. Just make sure to check out the storage and reheating tips in the recipe notes.
Something tells me this vegan ramen is gonna be a new favorite in your mealtime rotation. Get the recipe below!
Spring Miso Ramen Bowl
Serves 2* | Prep time: 15 min | Cook time: 20 min
2 cloves garlic, minced
4 cups low sodium mushroom or vegetable stock
3 Tbsp white miso paste
1 Tbsp dried instant wakame flakes or shredded nori (optional)
3 oz (about 1 cup) snow peas or snap peas
5 oz (about 12 stalks) asparagus, cut into 2-in pieces
2 oz (about 2/3 cup) sliced cremini or button mushrooms
4 oz firm tofu, cut into 1/4-in cubes
1/2 cup frozen peas
6 oz gluten-free ramen noodles**
1 tsp toasted sesame oil***
1/2 cup sprouts or baby greens
2 scallions, thinly sliced
Salt, to taste
1. Place minced garlic and 1/4 cup of stock in a medium saucepan over medium heat. Bring to a gentle simmer and cook until aromatic; about 2 min.
2. Meanwhile, bring a pot of water to boil for the ramen noodles.
3. Whisk the miso paste into the liquid, mixing until smooth, and add in the remaining stock. Cover and bring the liquid up to a boil.
4. Add the wakame flakes, snow peas or snap peas, asparagus, mushrooms, and tofu. Cook for 3–5 min, until the vegetables are all tender and bright green.
5. Add the frozen peas and cook just until thawed; a minute or less. Turn off the heat.
6. Meanwhile, cook the ramen noodles in a separate saucepan according to the directions on the package. This will take approximately 3–5 min, boiled in plain water to cover, until al dente. Drain thoroughly and toss with toasted sesame oil.
7. Divide the soup, vegetables and noodles between two bowls, adding salt to taste. Top with equal amounts of sprouts and scallions before serving.
*Serving size is 2 1/2 cups vegetables + broth and 3/4 cup noodles per serving (may vary based on size of vegetables).
**If gluten-free ramen noodles are unavailable, substitute thin rice noodles or gluten-free spaghetti instead.
***Toasted sesame oil is optional to help prevent noodles from sticking together.
Storage tip: Prepare the broth and vegetables but leave the noodles out. Cool and store the soup in an airtight container in the fridge until ready to eat. This will last for up to 5 days. To serve, boil the noodles and cook separately; drain and add to warmed soup and eat right away.
Simplify this recipe: Replace fresh vegetables with an assortment of frozen vegetables. Simply toss into the broth and cook until warmed through.
Reheating tip: Gently reheat soup base and vegetables over medium heat on the stove, or in a microwave-safe bowl for 2–3 min in the microwave.
Make it soy-free: Replace the white miso with chickpea miso paste and omit the tofu. Add 1/2 cup cooked chickpeas for protein instead.
But before you run off to make your scrumptious vegan ramen…
Don’t forget to join my Crazy Sexy Recipe Club! Recipe club members get access to exclusive free content like bonus recipes, extra love notes from me, a starter pack that includes 9 gorgeous recipe cards and other awesome goodies.
Being a member is the only way to get this stuff—I don’t share it with anyone else. This month, I launched the Recipe Club Hub, a dedicated, members-only page on my site where you can access all of those incredible free gifts I talked about above.
And finally, a very special thanks to the incredible Hannah Kaminsky of Bittersweet Blog and the rest of the Test Kitchen Tuesday crew for helping to create this spectacular dish!
Peace and spring smiles,