Vegetable Ramen

Soup season is here and what better way to savor it than with a hearty bowl of Vegetable Ramen. Finding a recipe that fits my health goals and tastes good has been a struggle. My next goal is to start adding in more physical activity so stay tuned on how I balance a full time job, blogging, a social life, and my new plan to add more fitness to my life. In this recipe I added my favorite vegetables so feel free to give or take some vegetables depending on your preference. I hope you find this recipe delicious and simple!

**The recipe below is vegan friendly and makes 4 servings**

Ingredients:

• 2 Ramen Patties
• 4 cups Mushroom Broth
• 2 cups water
• 2 cups Broccoli
• 3 cups kale
• 1 lime
• 1 cup sliced mushrooms
• 1 garlic clove
• 2 tbsp olive oil
• Sriracha ( to taste) (If you’re into that sort of heat)

Instructions:

• In a large pot, bring the mushroom broth, water, and the juice from one lime to a boil.
• Steam the kale
• Meanwhile, add the olive oil and garlic to a large pan on high heat and sauté for 2 minutes. Add the broccoli, mushrooms, and steamed kale to the pan and sauté for 8 minutes. This is also where you would add in the Sriracha if you want to add some spice to the dish.
• Once the large pot of mushroom broth begins to boil, add in the two ramen patties. Cook for 3 minutes.
• Add all of the contents from the pan to the large pot with the broth and mix together.
• Serve Hot!

Enjoy!