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Low Carb Vegan Ramen
  • Noodles and Broth:
  • 1 tbsp olive oil (or sesame oil, for a more ramen-like flavor)
  • 2 tbsp soy sauce, tamari or coconut aminos
  • 2 cups veggie stock (I use bouillon and water)
  • 1 garlic clove, minced
  • 1/8 tsp grated ginger
  • 1 package shirataki noodles
  • Toppings:
  • 1/4 block baked or fried tofu (I cubed mine, marinated it in tamari and baked it for about 30 minutes)
  • handful of baby spinach
  • handful of sprouts
  • 1/4 cup mixed mushrooms, sauteed
  • Garnish:
  • chili flakes
  • chopped scallion
  • seaweed flakes
  • sesame seeds
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