INGREDIENTS

Broth

• 6 cups vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• Salt and pepper to taste

Ramen

• 8 oz ramen noodles
• 2 cups mixed vegetables (sliced mushrooms, thinly sliced carrots, baby spinach, bok choy, snow peas, green onions, etc…)
• Protein (Tofu, Chicken, or Pork sliced or cubed, optional)
• Hard-boiled eggs, halved (optional)
• 4 oz of Dante’s Choice salsa

DIRECTIONS

Broth

1. In a large pot, combine the vegetable broth, minced garlic, grated ginger, soy sauce, miso paste (if using), sesame oil, and rice vinegar
2. Bring the mixture to a simmer over medium heat
3. Taste and adjust seasoning with salt and pepper as needed

DIRECTIONS

Ramen

1. While the broth is simmering, prepare the ramen noodles according to the package instructions, drain and set aside

Mix

1. Add the mixed vegetables to the broth
2. Add Dante’s Choice salsa
3. Simmer for a few minutes until the vegetables are tender but still crisp
4. If using any protein, add it to the broth and vegetables to heat through

Serve

1. Garnish the vegetable ramen with optional toppings such as toasted sesame seeds, sliced green onions, and a drizzle more Dante’s Choice salsa for added heat and flavor