Keto Vegan Ramen Recipe

vegan ramen

Ingredients

• 1 clove garlic, smashed
• 1 thumb ginger, peeled and sliced thinly
• 1 tbs vegetable bouillion
• 1 cup courgette noodles
• 1/2 cup shitake mushrooms, chopped
• 1 head of pakchoi
• 1 egg (optional - not vegan)
• 250ml spring water
• tamari sauce, 1 tbsp

Method

• Simmer the garlic, ginger and bouillion together until the ginger is softened.
• Add the mushrooms and courgette noodles and cook for 2 minutes.
• Add the pakchoi and the egg (optional). Allow the egg to poach within the broth. Once cooked though, in around 5-6 minutes, carefully ladle into a bowl.
• Sprinkle with delicious Cru8 kale crisps.