Vegan Brussel Sprout Ramen

So a few things first. I am going to be completely honest when I say that I hate when I look up a recipe on Pinterest and there is a novel to read before getting to the recipe. So I am here to vow that my recipes will never include my autobiography.

There has been a lot of people asking me to share how I cook this or that as I share my meals through my social media. Though I am going to be including a disclaimer: I am not a chef but I am a damn good cook. I don't really measure anything, I just add and taste and then eat. Cooking is so much more relaxing and intuitive that way. I highly recommend it. So! My measurements are a rough estimate so add more or less for whatever you desire. Food tastes good with flavor and love. My recipes are simple yet filled to the brim with flavor and depth and are ALWAYS vegan.

ONWARD. Straight to the recipe friends.

Vegan brussel sprout ramen

3 boxes of organic vegetable broth
8 brussel sprouts quartered
I medium onion
3 large carrots
1 can of corn
6 dried rice ramen squares (I use Lotus Foods. They are organic and have millet and brown rice)
3 tablespoons olive oil
2 tablespoons garlic
1 teaspoon ginger
1 teaspoon fresh basil
Splash of soy sauce
Salt and pepper to taste
1/2 bunch of cilantro
Hoisin sauce
Red chili paste

Sauté onions and garlic in the olive oil until translucent then add the carrots and sauté for a few minutes. Add the quartered brussel sprouts and all spices. Once everything is coated and cooked for a few minutes, add all broth and bring to a boil. Add ramen to boiling broth and cook for about 4 minutes. Add corn and soy sauce. Stir and serve with cilantro, hoisin sauce and red chili paste.