Plant Based Ramen with Rooibos Tea
Prep time: 10 minutes
Cook time: 12 minutes
Servings: 2
INGREDIENTS
4 cups water
2 bags Rooibos Reishi Mushroom Tea
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons coconut aminos or soy sauce
4 ounces dry ramen noodles
2 tablespoons Extra Virgin Olive Oil, Organic
1 cup sliced shiitake mushrooms
1 cup coarsely chopped asparagus
2 cups baby spinach
½ cup shredded carrots
½ cup thinly sliced green onions
1 thinly sliced jalapeño
1 tablespoon of lightly toasted Sesame Seeds, Organic & Raw
Whisk yourself away on a culinary adventure with our Plant-Based Ramen with Rooibos Tea, a unique fusion of robust flavors and healthful ingredients. This comforting bowl features a broth infused with NOW® Give a Tea Rooibos Reishi Mushroom Tea, enriched with the earthy tones of minced garlic and grated ginger, and a splash of coconut aminos for that umami kick. Topped with a vibrant mix of sautéed shiitake mushrooms, crisp asparagus, and fresh spinach, this vegan ramen is a nourishing meal that’s both quick to prepare and delightfully satisfying.
DIRECTIONS
- Heat water over medium heat. Once steaming, turn off heat and add Rooibos Reishi Tea Bags. Steep for 5 minutes. Discard tea bags. Stir garlic, ginger, and coconut aminos into tea. Bring to a simmer and simmer for 2 minutes. Turn heat off and cover to keep hot.
- Cook ramen noodles according to package directions. Drain and set aside. Heat olive oil over medium heat. Add mushrooms, asparagus, and spinach. Sauté for 5 minutes, stirring occasionally.
- Divide noodles and sautéed vegetables between 2 bowls. Pour broth over noodles and vegetables. Top with shredded carrots, green onions, jalapeño, and sesame seeds. Enjoy hot.
