Plant Based Ramen with Rooibos Tea

Prep time

10 minutes

Cook time

12 minutes

Servings

Whisk yourself away on a culinary adventure with our Plant-Based Ramen with Rooibos Tea, a unique fusion of robust flavors and healthful ingredients. This comforting bowl features a broth infused with NOW® Give a Tea Rooibos Reishi Mushroom Tea, enriched with the earthy tones of minced garlic and grated ginger, and a splash of coconut aminos for that umami kick. Topped with a vibrant mix of sautéed shiitake mushrooms, crisp asparagus, and fresh spinach, this vegan ramen is a nourishing meal that's both quick to prepare and delightfully satisfying.

Ingredients

4 cups water

2 bags Rooibos Reishi Mushroom Tea

1 teaspoon minced garlic

1 teaspoon grated ginger

2 tablespoons coconut aminos or soy sauce

4 ounces dry ramen noodles

2 tablespoons Extra Virgin Olive Oil, Organic

1 cup sliced shiitake mushrooms

1 cup coarsely chopped asparagus

2 cups baby spinach

½ cup shredded carrots

½ cup thinly sliced green onions

1 thinly sliced jalapeño

1 tablespoon of lightly toasted Sesame Seeds, Organic & Raw

Directions

Heat water over medium heat. Once steaming, turn off heat and add Rooibos Reishi Tea Bags. Steep for 5 minutes. Discard tea bags. Stir garlic, ginger, and coconut aminos into tea. Bring to a simmer and simmer for 2 minutes. Turn heat off and cover to keep hot.
Cook ramen noodles according to package directions. Drain and set aside. Heat olive oil over medium heat. Add mushrooms, asparagus, and spinach. Sauté for 5 minutes, stirring occasionally.
Divide noodles and sautéed vegetables between 2 bowls. Pour broth over noodles and vegetables. Top with shredded carrots, green onions, jalapeño, and sesame seeds. Enjoy hot.