Veggie Ramen with Fettuccine Soy Noodles

A cozy, colorful, protein-packed ramen-style soup made with our soy fettuccine. Warm, comforting, and EPIK in every bite.

Ingredients

• 1 pack of EPIK soy fettuccine

• 3-4 Baby bok choy cabbages, halved lengthwise

• 1 pint shiitake mushrooms, sliced

• 1 bunch Green onion tops, cut into long strips

• 1 bunch Green onion whites, sliced into rounds
  

• 2 carrots, thinly sliced

• 1 red bell pepper, thinly sliced

• Fresh cilantro, chopped

• 4-6 cups veggie stock of your choice (we used mushroom)

• 1 tbsp minced garlic

• 1 tbsp miso paste

• 1-inch piece fresh ginger, sliced into rounds
  

• Cooking oil

• Tamari

Preparation

1. Heat a large pot to medium-high and add a drizzle of cooking oil.
   Placed the halved bok choy cut-side down and add the shiitake mushrooms and green onion tops; splash with tamari.
   Leaving undisturbed, sear the veggies for 1-2 minutes; you want them to brown not to burn.
   Remove from pot and set aside.

2. Pour the veggie stock into the same pot.
   Stir in the ginger slices, minced garlic, and miso paste.
   Bring to a boil.

3. Add the red bell peppers and carrots.
   Let cook for 5 minutes.

4. Stir in the soy fettuccine and add the browned vegetables back to the pot. Simmer a few minutes more.

5. Finally, add the green onion tops and fresh cilantro right before serving.
   top with delicious chili oil for extra heat.

#vegetarianramenwithsoyfettuccine