Real-Time Vegan Ramen in Under 15 Minutes Using Instant Noodles (No Shame)
Derek Sarno of Wicked Kitchen shows how to transform instant ramen into a nutrient-packed plant-based meal in real time. He builds a miso-white bean broth, roasts Brussels sprouts with orange and ginger, presses shiitake mushrooms, and adds tofu and broccoli — proving that fast vegan cooking doesn't mean sacrificing flavor.
21:45
by Derek Sarno
#weeknight dinner #shiitake mushrooms #cast iron cooking #dairy-free #budget-friendly #high protein #vegan #instant ramen hack #miso broth #egg-free #roasted vegetables #quick meals #plant-based #tofu
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🧾 Ingredients
- 11 packet instant ramen noodles (sauce packets discarded)
- 26-7 Brussels sprouts, trimmed and halved
- 3Tenderstem broccoli
- 4½ block extra firm tofu, sliced
- 56-7 shiitake mushrooms, stems trimmed and halved
- 61 orange, halved
- 7Fresh root ginger, finely sliced into thin strips
- 8Spinach
- 91 can white beans, drained
- 10Miso paste
- 11Spring onions, finely sliced
- 12Black pepper
- 13Granulated garlic
- 14Salt
- 151 tsp sesame oil
- 16Neutral oil
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