Nutritious, vegan homemade Japanese style ramen.

First time you’ll make this homemade ramen, you’ll be wondering how could you live your life without it. It’s very simple and yet, very nutritious and yummy. The key is to not overcook the veggies, so they will maintain all the nutritional values and share them with you. And there is a lot to be shared: magnesium, potassium, iron, vitamin A, phosphorus and much more!

This recipe is suitable for vegetarians and vegans, and can be gluten-free if you’ll use a gluten-free soy sauce and make sure by checking labels that other ingredients do not contain traces of gluten.

Ingredients:

• 3 zucchini 
• 3 cups chopped mushrooms
• 1 cup spinach
• half cup grated carrots
• 1 tablespoon chopped green onion
• 5 cups vegetable stock
• half tablespoon sesame oil
• 1 teaspoon crushed garlic
• 1 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 tablespoon chopped green onion
• salt & pepper to taste

Instructions:

1. Using a spiralizer or a peeler create zucchini noodles. Set aside.
2. In a big pot, stir fry the garlic, ginger and mushrooms in sesame oil over medium heat. 
3. Add in the zucchini noodles and continue to heat for about 5 minutes.
4. Add in the stock and soy sauce a bring to a boil.
5. Lower heat and let the soup simmer until the noodles are soft. 
6. Add the spinach, carrots, green onions, and and salt and pepper to your preference. Keep it over a low heat for just few more minutes.

Ramen should be served hot, you can also garnish it with some fresh herbs like coriander or parsley, they will add to the taste. Enjoy your healthy Japanese style lunch!