Get ready to slurp your way to flavor heaven with this Vegan Spicy Green Ramen! A creamy, almond-infused broth with a zesty kick of green curry and ginger wraps around tender zucchini noodles, while crisp veggies and umami-packed mushrooms add crunch and depth. It's a plant-based bowl of goodness that brings the heat—and the fun!
In a large saucepan, add lemon juice and 1/2 cup almond milk to vegetable stock.
In a food processor or blender, blend together the dates, garlic, green curry paste, ginger, almond butter and the leftover almond milk. Once well combined, add to vegetable stock mix.
Bring broth mix to a simmer over a medium heat, stirring often.
Roughly chop bok choy and add to broth mixture.
In a separate pan, add oil and heat over a medium heat. Add diced portabello mushrooms to pan. Fry until soft and brown.
Spiralize zucchini in a spiralizer and divide between 4 serving bowls.
Add broth mixture to each bowl and top with fried portabello mushrooms, sugar snap peas, coriander, carrot and spring onion. Serve while hot with lemon juice.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.