Thai Basil Pesto Ramen (Vegan, GF)
This Thai basil pesto ramen noodle soup is a great way to add flavor and extra vegetables to a packet of ramen - this ramen noodle hack is a fantastic and fresh lunch or dinner. Ready in 15 minutes, this pesto ramen is easy to make, vegan, and gluten free!
For the Thai Basil Pesto Sauce 1 cups Thai basil 1 cup kale 3 cloves garlic 1 teaspoon sriracha 1 tablespoon peanut oil or light vegetable oil 2 tablespoons water plus extra For the Pesto Ramen Noodles 2 cups water 1 teaspoon miso paste 1/2 teaspoon tamari or soy sauce 1 3 ounce package ramen Noodles only, discard the flavor packet 2 tablespoons thai basil Pesto Sauce see recipe above 1 cup kale 1 green onion sliced Sriracha to taste Sesame Seeds for garnish
To make the pesto, add all the pesto ingredients to a blender or food processor. Blend, adding 1 additional tablespoon of water at a time for a thinner sauce as desired.
In a medium saucepan, bring the water to a boil. Add the miso paste, tamari, and noodles and reduce the soup to a simmer. Cook the noodles for 6 to 7 minutes until they are done.
Stir in the pesto, kale, and green onion. Top with a handful of sesame seeds for some added texture.
Taste and adjust seasoning as needed, adding more Sriracha for heat.
Calories: 418 kcal Carbohydrates: 46 g Protein: 11 g Fat: 22 g Saturated Fat: 7 g Cholesterol: 1 mg Sodium: 1564 mg Potassium: 516 mg Fiber: 2 g Sugar: 2 g Vitamin A: 7695 IU Vitamin C: 87 mg Calcium: 185 mg Iron: 4 mg
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