I am always in search of weeknight dinners that are healthy, easy to throw together and tasty! This ramen bowl recipe is something I’ve found myself making pretty often lately with whatever vegetables I have. It’s light and fresh tasting, with a little saltiness from the miso. The base of this recipe is vegetable broth. You can use store bought, or make your own in your crock pot. Making your own is really simple, and I’ve included directions for that below.

Ramen Noodle Bowl Recipe:

Makes 1 serving

Gather:
2 cups vegetable stock
1 section of ramen noodles, cooked*
1 TBSP miso
2 cups of chopped veggies, your choice (here I used zucchini, carrots and asparagus)
Tamari sauce to taste
Drizzle of sesame oil
*I use the Lotus Foods brand of rice ramen noodles, which I get at Costco
Optional add-ins: chopped tofu, sesame seeds, fresh cilantro

Make:
Bring the vegetable broth to a simmer. Add the vegetables, and cook until veggies are tender – about 10 minutes. Using a ladle, remove 1-2 ladles-full of broth into a small bowl. Add the miso to the small bowl, and whisk until smooth. Then add the miso-broth concoction back to your soup. Add the noodles, top with tamari sauce and sesame oil, and serve!

Crock Pot Veggie Broth Recipe

Makes about 3 quarts

Gather:
1/2 bunch of celery
1 onion
4 carrots
2 bay leaves
3” piece of kombu
1 TBSP minced ginger

Make:
Chop all of the veggies, and put in the crock pot. Fill the crock pot with water, and cook on low all day – 8 hours. This long cooking process will extract all of the nutrients from the vegetables, for a mineral rich broth that is so good for you! Then strain and use! I store the broth in mason jars in the fridge. This broth will keep for about 5 days. Use the broth to cook grains, make soups and stews, or even drink on its own.

You can also save and use your veggie scraps to make a good vegetable broth. I’ve used broccoli stems, cauliflower stems and leaves, ends of carrots and asparagus, onion and carrot peels, etc.