This is one of my favorite fast and easy lunches. It takes only about 10 minutes, depending on how long it takes you to chop a few mushrooms and garlic, and the turmeric makes it a wonderful anti-inflammatory meal.

Instead of slamming your system with food that tears you down, this is a great midday soother.
It’s filling and warm- great for these fall days. My sushi-loving daughter will request this, especially when she’s feeling under the weather. I’m biased, but it’s better than chicken noodle soup!

Feel free to add more spices to make it your own. I’ll often add thyme, dried parsley, sumac, and cayenne pepper to give it even more punch and nutritional value.

Vegan No-Oil Ramen Noodle Bowl

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Course: Dinner, Lunch, Soup

Keyword: antiinflammatory, easy, esselstyn, ginger, noodle, nooil, oilfree, plant-based, plantbased, plantperfect, plantstrong

Servings: 2

Calories:

Author: Crystal's Recipes

Ingredients

• 2 cups water
• 2 packages Ocean's Halo organic ramen noodles
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp black cumin seed, ground
• 1 tsp ginger
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 cloves garlic, diced
• 2 tbsp rice vinegar
• 1/2 container brown mushrooms, sliced (approx 8 mushrooms)
• 1 handful kale, chopped
• low-sodium tamari, to taste

Instructions

• Add water, ramen noodles, and spices to a medium saucepan. Heat on high or medium-high until hot- almost boiling.
• Turn off burner and add kale and mushrooms. Stir and allow them to cook in the hot water for 1-2 minutes.
• Split the soup into 2 separate bowls and add the rice vinegar and tamari before serving.

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