I’ve really been trying to use up food in my cabinets, and a multipack of organic gluten-free black rice ramen was one of the things I spotted. It came in a Vegan Cuts box a few months ago.
Never before had I tried making ramen from scratch, but I figured why not, right? This recipe is for one, although I did have extra broth left over. For two people just double the ingredients and split evenly when you serve them
Quick and Easy Vegan Ramen for One
By Michelle Maskaly
1 shallot, chopped
1 large clove garlic, chopped
1/2 small carrot, chopped
2 baby bella mushrooms, chopped
1 1/2 – 2 cups hot vegetable broth
1 flat of ramen (I used organic black rice)
1 tablespoon olive oil
Bring a pot of water to a boil as directed on the ramen package’s instructions.
In the meantime, in a small pan heat the oil and saute the shallot, garlic, carrots and mushrooms.
Just when the vegetables are almost soft, cook the ramen according to the package’s directions. Drain and rinse under cold water.
Fill the serving bowl with half the broth, and add the ramen. Top with the vegetable mixture followed by as much of the remaining broth as desired.