Whole Food, Plant-Based Recipe Lemon Ramen
Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment CoordinatorAnyone can appreciate a hot bowl of ramen, but have you tried cooking one with lemon slices? You may just be surprised by how the citrus notes lighten up the vegetable broth made from mushrooms and onions, giving it the right amount of tang. In other words, you won’t be puckering your lips as you would after eating raw lemons!
Ingredients
1 pack of whole wheat ramen noodles (I chose Shiitake Mushroom Ramen by Koyo Noodles)
- 1 portobello mushroom, sliced
- ½ onion, chopped
- 1 organic lemon, washed and thinly sliced
- Salt to taste, optional
- Dried chili flakes or ¼ cup chopped scallions for garnish
Instructions
1. Boil a pot of water at medium-high.
2. Add mushrooms and onions to create a broth.
3. Cook the noodles as per package instructions. Omit or use part of the seasoning packet as it can be high in sodium. Alternatively, you can use salt to taste.
4. When the noodles are al dente, add the sliced lemons (4-5 slices, depending on the size) on top. No need to stir it. All the juices seep into the broth.
5. Cook for additional five minutes.
6. Pick up the lemons and set them aside in a small bowl.
7. Pour the noodles and broth.
8. Rearrange the lemon slices on top of the ramen.
9. Garnish with optional chili flakes or scallions.
