Veggie Ramen
1 hour prep + cook time (4 servings)
Ingredients:
2 Meati chicken cutlets or other meat
2 cups red cabbage chopped
1/4 cup chopped asparagus
1 cup chopped cauliflower
3 tbsp sesame oil
4 cloves of garlic diced
1 thumb sized piece of fresh ginger diced
6 Thai chilis diced (less for mild)
1 tbsp salt
1 tbsp Chili galic sauce
8 cups vegetable broth
4 squares of ramen noodles
3 tbsp soy sauce
2 handfuls fresh spinach
Cook Meati cutlets in soup pot in 2 tbsp sesame oil then put to the side. Meanwhile, chop red cabbage, asparagus, and cauliflower. Add 1 tbsp sesame oil to chicken pot with veggies. Cook until tender. Dice garlic, ginger, and Thai chili. Add salt to veggies and mix then make space at the center of the pot. Add garlic, ginger, and Thai chili to center. Add Chili garlic sauce, chicken, and 1/4 cup broth to the pot in that order, mixing after each ingredient. Bring to a simmer then add rest of broth, cover and bring to a boil. Meanwhile, bring a new pot of water to boil, add in ramen noodles and cook until al dente. Drain and set aside. Add soy sauce and spinach to soup. Place ramen in bowl and cover with soup. Enjoy!
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