Ramen Noodle Bowl To-Go
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
Description
This gut-nourishing lunch is the perfect pick-me-up! Coconut milk, miso, and coconut aminos make a deliciously nourishing broth, while the veggies and ramen fill you up and provide nutrients, topped off with herbs for a dose of freshness. Once you realize how easily this comes together, you’ll start making it regularly!
Ingredients
Scale
- 1/2 cup coconut milk (canned)
- 2 tablespoons coconut aminos
- 4 teaspoons miso paste
- 2 cups frozen organic mixed vegetables
- 1 block brown rice ramen noodles
- 8 basil leaves
- 2 tablespoons chopped green onion
Instructions
- Divide the coconut milk, aminos, and miso paste between two 16-ounce mason jars (wide-mouth, if possible).
- Divide and layer with the frozen vegetables.
- Add 1/2 a block of brown rice ramen noodles to each mason jar.
- Divide and top with basil leaves and green onion.
- Cover with the lid and store in the refrigerator until you are ready to serve.
- To serve, simple fill the mason jar with boiling hot water and let sit, covered, for 4 minutes.
Notes
Variation Tip
The bottom layer is what flavours the water to create a broth. Feel free to play around with other healthy flavouring agents that you enjoy.
Nutrition
- Serving Size: 2
