Enjoy a vibrant, nourishing twist on traditional ramen, packed with plant-based goodness. The creamy coconut and vegetable broth, infused with garlic, ginger, turmeric, and Chinese five-spice, provides a comforting, flavourful base. Kelp noodles keep it light while delivering a satisfying texture, and the mix of broccoli, purple cabbage, leafy greens, and marinated shiitake mushrooms adds color, crunch, and essential nutrients. Rich in healthy fats and antioxidants, this bowl is both energizing and soothing—a perfect balance for body and mind.
Serves: 4
BROTH INGREDIENTS
2 cups coconut milk
3 cups vegetable broth
2 Tbsp. tamari
3 cloves garlic, minced
1 Tbsp. ginger, grated
1 tsp. turmeric
1/2 tsp. Chinese five-spice
BOWL INGREDIENTS
Kelp noodles (1 package, rinsed)
1 cup broccoli florets
1/2 cup shredded purple cabbage
1 cup pan-fried tree spinach (Chaya) or any dark leafy green
1/2 cup marinated shiitake mushrooms (a splash of each: tamari, sesame oil, rice vinegar)
DIRECTIONS
1. Broth: Simmer coconut milk, vegetable broth, tamari, garlic, ginger, turmeric, and Chinese five-spice for 10 minutes.
2. Pan-Fry Spinach: Sauté tree spinach until tender.
3. Assemble: In each bowl, layer kelp noodles, broccoli, cabbage, spinach, and mushrooms.
4. Serve: Pour hot broth over bowls and garnish with fresh herbs if desired.
Enjoy!
Nutrition facts per serving
Calories 195; protein 5.2 g; fat 14.6 g; carbs 14 g.
Photography: Danielle Arsenault
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