Hey there, fellow food lovers! Robert Kline, your friendly neighborhood art enthusiast, here. Now, I may be all about crafting beautiful things, but there’s another kind of art I’m passionate about: the art of cooking delicious food! Today, I’m sharing a recipe that’s not just visually appealing but also bursting with flavor and a secret ingredient for an extra nutritional punch: copper!
This isn’t your grandma’s slow-simmered ramen (though bless her heart for trying). This is a quick and easy vegan ramen recipe that’s ready in under 30 minutes, perfect for those busy weeknights when you crave a nourishing and satisfying meal without the fuss.
Dive into a Bowl of Copper-Rich Goodness
We’re talking a rich and creamy coconut miso broth that’s both savory and slightly spicy, brought to life with chewy noodles and vibrant fresh veggies. The beauty of this recipe lies in its simplicity and the clever use of ingredients like coconut milk, which just so happens to be a good source of copper.
Why is copper important, you ask? Well, this mighty mineral plays a crucial role in various bodily functions, from energy production to iron absorption. And let’s not forget the other nutritional powerhouses in this dish: protein-packed tofu and edamame, calcium-rich leafy greens, and a boost of vitamin C to enhance iron absorption. It’s a symphony of flavor and nutrition in every slurp!
Let’s Get Cooking!
Yields: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients You’ll Need:
For the Broth:
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 2-inch piece ginger, grated
- 1 medium red chili, minced
- ¼ cup soy sauce
- 1 tablespoon red or brown miso paste
- 4 cups water
- 1 can (13.5 oz) full-fat coconut milk
For the Ramen:
- ½ block firm tofu, cubed
- 1 carrot, cut into matchsticks
- 1 cup edamame (fresh or frozen)
- 2 cups leafy greens (such as spinach or bok choy)
- 2 spring onions, thinly sliced
- 200g dried vegan ramen noodles
- Sesame seeds, for garnish
Step-by-Step Instructions:
- Prep your aromatics: Mince the garlic, grate the ginger, and finely chop the red chili.
- Build the flavor base: In a large saucepan, heat the sesame oil over medium heat. Add the garlic, ginger, and chili, and cook for about 5 minutes, stirring frequently to prevent burning.
- Create the creamy broth: Stir in the soy sauce, miso paste, water, and coconut milk. Increase the heat slightly and bring the broth to a gentle simmer for 10 minutes.
- Cook the noodles: While the broth simmers, cook the ramen noodles according to the package directions. Drain and set aside.
- Prep the veggies & tofu: While the noodles cook, cube the tofu, cut the carrot into matchsticks, wash and prep the leafy greens, and thinly slice the spring onions.
- Bring it all together: Add the tofu, carrot, edamame, and leafy greens to the simmering broth. Cook for an additional 5 minutes, or until the vegetables are tender-crisp and the tofu is heated through.
- Assemble your ramen bowls: Divide the cooked noodles among four bowls. Ladle the hot broth and vegetable mixture over the noodles.
- Add the final touch: Garnish with sliced spring onions and a sprinkle of sesame seeds.
Robert Kline’s Pro Tip:
For an extra layer of flavor, try adding a splash of rice vinegar or a drizzle of chili oil to your finished bowls.
Time to Enjoy Your Copper-Powered Ramen!
There you have it! A quick, easy, and incredibly flavorful vegan ramen recipe that’s not only good for your taste buds but also packs a nutritional punch thanks to the power of copper.
Have you ever experimented with copper-rich ingredients in your cooking? I’d love to hear about your culinary adventures in the comments below! And if you’re looking for more unique and handcrafted gifts to share the joy of art, be sure to browse the Robert Kline Art website. After all, sharing is caring!