1 cup cooked Ramen Noodles

1/2 block Tofu

1 head Broccoli

2 Carrots

1/2 onion

1/2 cup Mushrooms

1/2 Bok Choy

1-2 cups Veggie Broth

2 tbsp. Coconut aminos

2 tsp. Ginger

1 tbsp. Rice vinegar

3 cloves Garlic

2 tsp. Sesame Oil

1 tbsp. Chili garlic sauce

2 tsp. Sriracha

1 tbsp. Green onions

1-2 tbsp. Miso Paste (optional)


  1. Cut veggies into bite size pieces or small dices.
  2. Add a splash of veggie broth to a pan and add veggies. Cook until onions and carrots are soft. Add coconut aminos and rice vinegar.
  3. Add rest of veggie broth and noodles. Cook on simmer until noodles expand and are cooked all the way.
  4. Then add rest of the spices and condiments. Adjust seasoning if needed. Be sure to keep tasting and adding if you need to!
  5. Garnish with green onion and sriracha.

Kayla Jacob

Personal Chef

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