Nut Butter Ramen Soup

Nut Butter Ramen Noodle Soup

Serves 1-2

Time: 10 minutes or less

Ingredients

1 package brown rice ramen, or your nood of choice

1 tablespoon your fave nut butter

¼ cup shredded cabbage

2 small sliced bell peppers, about 3 TBSP

1 small can sliced mushrooms, rinsed and drained

**really you can add any veggies / in any amount you like! The more veggies, the heartier your bowl!

1 teaspoon sriracha

½ teaspoon honey

1 garlic clove, grated

1 tablespoon chopped

1 tbsp low sodium tamari

¾ cup your fave broth or reserved ramen water

green onions for topping

sprinkle sesame seeds, hemp seeds, or cashews, optional

Preparation

1. Cook one packet of ramen noodles according to package directions (reserve ¾ cup ramen cooking water or heat up broth here). Set noodles aside.

2. While the ramen is cooking, combine the nut butter, sriracha, honey, grated garlic, and the tamari seasoning packet in a bowl bowl. Stir to combine. Pour the reserved ramen cooking water into the nut butter mix and continue to stir until combined.

3. In a large saucepan, add a drizzle of avocado or coconut oil to coat. Heat to medium high/ high and toss in your veggies and saute them all until warmed through and tender crisp. We want to keep the texture here! Feel free to add another thin sliced clove of garlic here towards the end or some ginger to taste.

4. Add ramen to saucepan and toss with the noodles.

5. Add nut butter and broth mixture to the saucepan and stir until coated and pretty. Simmer for about 2 minutes and serve among 1-2 bowls.

6. Top with chopped green onions and sesame seeds and any other desired toppings. Serve immediately.

Tips

Frozen Veggies can work here too, add them in at the end of your sauté sesh and then let them heat up in your end steps. Canned veggies you drain, rinse, and pop in with your fresh guys. Xx