Instant ramen... but make it vegan and more earth friendly! 🥢
In case you didn’t know, your Stasher bag can handle high heat temps up to 425°F, making it safe for boiling and microwaving, too. When it comes to ramen, this means options — you can add hot water and let your noodles cook, or throw it all in the microwave for a quicker meal.
This recipe is super versatile — use whatever you’ve got on hand! Keep it simple or go all in, adding additional seasonings and getting creative with your choice of veggies.
Let’s get started:
- 1 pack ramen noodles (with or without gluten)
- Handful carrots, thinly sliced
- 2–3 mushrooms, sliced
- Handful spinach
- ½ to ¾ cup diced extra firm tofu
- 1 tsp veggie stock powder (we used this one)
- 2 tsp white miso paste
- Handful green onions, sliced
- Pinch sesame seeds
- 2 cups water (or whatever amount is noted on the ramen noodle package)
Just pack your ingredients in a Stand-Up Mid Stasher bag. When you’re ready to enjoy, you have two options:
- Add boiling water, seal the reusable silicone stasher bag, and let it cook until the noodles break apart and are flexible — typically 2-4 minutes, depending on how firm or soft you like your ramen noodles.
- Add cold water and bring it to a boil in the microwave with the bag unsealed. Carefully remove the bag, seal it, and let it cook similar to option #1.
Customize the flavor to your liking with chili paste, curry paste, sesame oil, togarashi, etc. Enjoy!
Tip: It’s not easy to find ramen noodles that aren’t packaged in plastic. While not perfect in terms of packaging, we like Lotus Foods for their overall commitment to sustainability.
Recipe created by Remy Park of Veggiekins.