Thank you to Mike’s Mighty Good for sponsoring this Veggie Heavy Ramen Soup recipe! I’ve had a very busy schedule these days with my book launch so I rely heavily on quick, healthy, and hearty meals.Ramen is one of my all-time favorite comfort meals and having tried so many I can be quite picky, so I was thrilled to discover @mikesmightygood instant ramen with the thick noodles and rich broth I love.With @mikesmightygood, you can have your favorite craft ramen at home.

The noodles are made from scratch and never fried so they are perfectly fresh.I love how rich and flavorful the broth is yet with 40% less salt per ounce than leading brands.I’m excited to share this colorful ramen bowl recipe full of fresh veggies with you.

Whether enjoying on your own, with loved ones or just for the gram, this is sure to be a crowd-pleaser.Enjoy! Ingredients1 tablespoon vegetable oil¼ cup of diced onion2 garlic cloves, minced1 rib of celery, sliced½ cup of shredded cabbage¼ cup of grated carrots¼ cup of thinly sliced zucchini2 (1.6-ounces) of Mike’s Mighty Good Vegetarian Ramen Soup½ cup of finely diced extra firm tofuMethodStep 1In a medium pot over medium-high heat, saute the onions and garlic for 3 to 4 minutes, until onions become tender and translucent.Add the celery, cabbage, carrot, and zucchini, and saute for 2 to 4 minutes, until vegetables become tender.

Cover, turn off the heat and let sit for 5 minutes. Step 2Cook Mike’s Mighty Good Vegetar

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