Plant Based Ramen

This recipe is super forgiving. You can customise the vegetables and the noodles - depending on what you have and what you are vibing in your kitchen!!

Currently I am loving adding baby spinach leaves to everything I am eating. They are so versatile and practical. And for noodles. I am loving King Soba noodles ( They are fairtrade (boon!) and have sooo many great gluten free options. Their rice, pumpkin and ginger are a favourite in our home.

For two serves
1/2 packet of your favourite noodles - cooked al dente (about 2 minutes less than the suggested cooking time)
2 small handfuls of baby spinach
1 carrot thinly sliced (or spiralised) into rounds
1 zucchini thinly sliced (or spiralised) into rounds
1 small handful of chopped coriander
1 small knob of ginger thinly sliced into matchsticks
1 litre MFM Botanical Broth


Cook the noodles, gently rinse in cold water and set aside. Heat the Broth, once simmering nicely, add the carrots and zucchini so they are blanched but not over cooked. Then add the noodles back in to rewarm them. Serve into two bowls and while still steaming add the spinach, coriander and ginger. If you feel like it - add a splash of Tamari, chilli flakes or hot sauce.