Crockpot ramen

Here's a vegetarian Crockpot ramen recipe packed with flavor and nutrients:

Ingredients

6 cups vegetable broth

2 cups water

1/4 cup soy sauce

1 tbsp sesame oil

1 tbsp minced garlic

1 tbsp grated ginger

1 tbsp miso paste (optional, for extra flavor)

1 tsp chili garlic sauce (optional for spice)

1/2 cup sliced mushrooms (shiitake or cremini work well)

1 cup shredded carrots

1 cup chopped bok choy or spinach

1/2 cup corn kernels (fresh, frozen, or canned)

2-3 blocks of ramen noodles (discard seasoning packets)

Green onions, sliced (for garnish)

Soft-boiled eggs or tofu (optional, for topping)

Sesame seeds (optional, for garnish)

Instructions

1. Prepare the Broth:

In your Crockpot, combine the vegetable broth, water, soy sauce, sesame oil, garlic, ginger, miso paste, and chili garlic sauce. Stir well.

2. Add Vegetables:

Add mushrooms, carrots, bok choy, and corn to the broth. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.

3. Add Ramen:

In the last 15-20 minutes of cooking, add the ramen noodles to the Crockpot. Stir occasionally to ensure they cook evenly.

4. Serve:

Ladle the ramen into bowls. Top with green onions, sesame seeds, and optional soft-boiled eggs or tofu. Serve hot!

Enjoy this warm, hearty, and meat-free ramen!

#ramenrecipes #hellolemon8 #lemon8contest #lemon8christmas #crockpotrecipes