Ramen

If I could only eat one meal for breakfast, lunch and dinner it might be this one! It is so versatile like your favorite pair of yoga pants *dress-it-up, dress-it-down* and so satisfying!

Ingredients (2 servings)

Any noodle (I like wide rice noodles)
3 cups water or broth (optional-substitute 1/2 cup coconut milk for 1/2 cup water)
2 cups chopped veggies
1 chopped scallion
1/2 cup any chopped greens (I love kale, bok choy, spinach and collards)
1 clove chopped garlic
2 round slivers chopped ginger
1/2 tsp chili pwd
1/2 tsp cumin
Juice of half a lime
2 tsp toasted sesame oil
A strong dash of tamari, Braggs Liquid Aminos or salt to taste
Chopped cilantro 🌿
Chili flakes or hot sauce (optional)

Instructions

1. Cook your noodles according to the instructions on the package. I love the wide ones because they feel hearty and chewy.

2. Add all other ingredients (except the greens) to a separate pot and cook about 8 min or until your veggies are cooked to your liking. Add your greens for the last minute.

3. Adjust the seasoning. Cora and I like a lot of lime.

4. Serve your strained noodles into bowls and top with the soup. Sprinkle with cilantro.

* For a heartier version, add shredded chicken or soft-boiled eggs