Vegetarian Ramen Bowls

This week’s Sunday Funday is all about sprouts of any kind.  This was a theme a few years ago and it was summer and I had time to be really extra, so I sprouted my own wheat and made sprouted wheat bread.

This year, the theme fell during Lent, so I decided to make a vegetarian dish using bean sprouts.  I had hoped to buy fresh sprouts but in the winter, the ones available were pretty scary looking.

I seriously contemplated buying bean seed and sprouting my own, but ultimately decided to give the canned version another try.  The key, I decided, was to give the sprouts a good rinse before using to remove the briny flavor and it definitely helped.

Was the family thrilled about this, no…but they never love vegetarian meals.  Hubs and I thought it was a great Lenten option that could definitely be in the rotation next year!

Sunday Funday

Sprouts

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

Vegetarian Ramen Bowls

1 tablespoon olive oil

1 teaspoon toasted sesame oil

¼ cup chopped onions

8 ounces baby bella mushrooms, sliced

2 carrots, peeled and sliced

4 cloves garlic, minced

1 tablespoon freshly grated ginger

¼ teaspoon red chili flakes

2 tablespoons soy sauce

2 tablespoons mirin

4 cup chicken or vegetable broth

2 packages ramen noodles (seasoning packet discarded)

10 ounces fresh snap peas

1 (15 ounce) can baby corn, rinsed and drained

1 (15 ounce can ) bean sprouts, rinsed and drained

4 fried eggs, optional

Add the oils to a medium soup pot over medium heat.  Add the onions and mushrooms and cook until until softened.

Add the garlic, ginger, and chili flakes and cook for a minute more.

Add the soy sauce, mirin, and broth and bring to a simmer.  Add the dry ramen noodles and cook for 3 minutes.  Stir in the pea pods and cook for another 2 minutes.

Divide into 4 bowls and top with bean sprouts and baby corn and serve. Top with a fried egg for additional protein, if desired.