Ladies and gentlemen! Here comes my masala ramyun, a flavorful, light, and herb-loaded vegan ramyun with mushrooms, tofu, and bok choy.
Health Benefits
My version of Masala Ramyun with veggies and tofu has several health benefits due to its ingredients. Here is an overview:
- Vegetables: The mixed vegetables used in this recipe are a great source of essential vitamins, minerals, and dietary fiber. They provide a wide range of nutrients, including vitamin A, vitamin C, potassium, magnesium, and calcium. These nutrients help to support the immune system, promote healthy digestion, and protect against chronic diseases such as heart disease, diabetes, and cancer.
- Tofu: Tofu is a good source of protein and contains all nine essential amino acids. It is also low in calories and saturated fat, making it a healthy alternative to meat. Additionally, tofu contains iron, calcium, and other minerals that are essential for bone health and muscle function.
- Spices: The spices used in this recipe, including cumin, coriander, turmeric, and red chili powder, have various health benefits. For example, turmeric has anti-inflammatory properties and is a potent antioxidant, while cumin may help improve digestion and reduce inflammation.
- Noodles: While Masala Ramyun noodles are not the healthiest ingredient in this recipe, they do provide some energy and can help keep you full. Alternatives are shirataki noodles, black bean or edamame noodles, or wholewheat noodles.
NOTE: It's important to note that instant noodles should be consumed in moderation due to their high sodium content.
Overall, Masala Ramyun with veggies and tofu is a flavorful and satisfying dish that provides a range of nutrients and health benefits.
Here's a recipe for Masala Ramyun with veggies and tofu:
Ingredients
- 1 pack of instant ramyun noodles
- ½ cup mixed vegetables to make the broth (such as onions, garlic, carrots, bell peppers, broccoli, and cauliflower)(You may use pre-made broth too)
- Herbs to boil with the broth - Lemon grass, ginger, and cilantro
- 1 teaspoon spicy curry powder or Thupka masala
- 1 tablespoon of Chinese Ching’s spicy sauce or Sriracha
- ½ teaspoon low sodium soy sauce
- Salt to taste
- Water as needed
- Toppings - Sauteed tofu, mushrooms, bok choy, green onions
Instructions
- Heat oil in a pan on medium heat. Add the mushrooms and saute for a while. Keep them aside. In the same pan, roast the bok choy and keep it aside to use as a topping.
- Add mixed vegetable broth to the same pan. Add spices, sauces, and water as needed. Simmer the mixture and bring it to a boil slowly.
- If you don’t have sauteed tofu, use some oil to stir-fry for 2-3 minutes. Set them aside. We will need tofu only as a topping.
- When the broth boils, reserve half and use the rest for cooking the noodles. Add the noodles and let them cook in the broth for about 2-3 minutes, stirring occasionally.
- Turn off the heat and let the noodles sit for a minute or two to absorb the flavors of the broth.
- Assemble the ramyun by adding 2 ladles of soup, 1 serving of noodles, bok choy slices, sauteed mushrooms, and tofu.
- Serve hot, and enjoy!
Note: You can adjust the amount of vegetables and tofu to your liking. You can also add other spices and herbs to the dish for added flavor. If you prefer a soupier consistency, you can add more water to the pan. This recipe makes one serving.
📖 Recipe
Masala Ramyun Recipe
Looking for a delicious and spicy noodle dish? Try this Masala Ramyun recipe! It's quick, easy, and perfect for any meal of the day.
Print
Pin
Rate
Servings: 4 people
Calories: 32kcal
Cost: 10
Ingredients
- 1 pack of instant ramyun noodles
- ½ cup mixed vegetables to make the broth, such as onions, garlic, carrots, bell peppers, broccoli, and cauliflower(You may use pre-made broth too)
- Herbs to boil with the broth - Lemon grass, ginger, and cilantro
- 1 teaspoon spicy curry powder or Thupka masala
- 1 tablespoon of Chinese Ching’s spicy sauce or Sriracha
- ½ teaspoon low sodium soy sauce
- Salt to taste
- Water as needed
- Toppings - Sauteed tofu, mushrooms, and bok choy, green onions
Instructions
- Heat oil in a pan on medium heat. Add the mushrooms and saute for a while. Keep them aside. In the same pan, roast the bok choy and keep it aside to use as a topping.Toppings - Sauteed tofu
- Add mixed vegetable broth to the same pan. Add spices, sauces, and water as needed. Simmer the mixture and bring it to a boil slowly.½ cup mixed vegetables to make the broth, Herbs to boil with the broth - Lemon grass, 1 teaspoon spicy curry powder or Thupka masala, 1 tablespoon of Chinese Ching’s spicy sauce or Sriracha, ½ teaspoon low sodium soy sauce, Salt to taste, Water as needed
- If you don’t have sauteed tofu, use some oil to stir-fry for 2-3 minutes. Set them aside. We will need tofu only as a topping.
- When the broth boils, reserve half and use the rest for cooking the noodles. Add the noodles and let them cook in the broth for about 2-3 minutes, stirring occasionally.1 pack of instant ramyun noodles
- Turn off the heat and let the noodles sit for a minute or two to absorb the flavors of the broth.
- Assemble the ramyun by adding 2 ladles of soup, 1 serving of noodles, bok choy slices, sauteed mushrooms, and tofu.
- Serve hot, and enjoy!
Find us on Pinterest!Follow MyDaintySoulCurry!
Check our YouTube recipe videos!Here is MyDaintySoulCurry Channel!
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!
Nutrition
Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 120mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1165IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.4mg
Let’s stay connected!Follow @MyDaintySoul!
Leave a Reply