Most people immediately assume that all ramen noodles are bad. But did you know there are healthy varieties and even whole grain? And this Szechuan Ramen Soup Recipe is full of healthy nutrients and feels like a warm comfort food… even though that sounds like an oxymoron.
The first time my husband and I went to a Szechuan restaurant with some of our Chinese friends, they ordered the food for us. None of it was anything I was familiar with and it has distinct flavor profiles and a rich taste.
I started using the pepper and spices at home to create new soups and dishes with a deeper and fuller flavor, especially to Ramen and that’s where this Szechuan Inspired Ramen Recipe came from!
Find more easy cauliflower recipes here.
Szechuan Inspired Ramen Bowl Ingredients
- 4 cups chicken broth
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon red pepper flakes
- 2 cups of fresh mixed veggies (Such as red bell peppers, cauliflower, carrots, broccoli, etc.)
- 1 whole grain ramen patty (This is a link to what we use. It is an affiliate link)
- 3 tablespoons liquid aminos or soy sauce
- 1 tablespoon oil of choice
- (Optional) add a cup cooked shredded chicken or cubed tofu for extra protein
How to make Asian Vegetable Ramen Noodles
Add oil to IP and turn on saute. Place garlic and ginger in and let it cook on saute for a minute or two while pulling out other ingredients.
The garlic will start to become translucent.
Add everything else and cook on manual for 5 minutes.
Let is naturally release pressure. If you would prefer a firmer noodle, then you can add the noddles at the very end after a quick release of the soup base.
Serve it up with chopsticks if you dare and on cold days to get both nourished and warm!