Food Pharmacy, Recipes

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Ramen with veggies, sprouts and sauerkraut

We love the ramen, but as environmentally conscious nutrient hunters we have realized the need for other variations of the dish to reduce the carbon footprint the dish acquires as the ingredients travel across our seas.

Ramen is a Japanese dish with noddles and vegetables served in broth. This variety is plant-based and made with veggies that are often cultivated in western countries.

This recipe is from our third book “The Nutrient Hunter” (available in English here). The dish you see to the left in the pic is our Planet Friendly Poké Wowl which is also found in the same book.


Ramen with veggies, sprouts and sauerkraut

  • By : Food Pharmacy
  • Servings : 4 1x



4 inches/10 cm of a leek

1 garlic clove

1 head of broccoli

2 cups/200g oyster mushrooms

3 medium carrots

2 packages (300g) of kelp noodles or glass noodles

1 cup sauerkraut

A handful (50g) sprouts or pea shoots


2 Tbsp dark miso paste

4 Tbsp light tahini

3 1/2 cups water


2 handfuls fresh herbs, such as coriander, Thai basil or parsley


Divide the leeks in the middle and rinse, cut into thin slices. Finely chop the garlic. bring the water for the broth to a boil and stir in the miso och tahini. Add the leeks and garlic. Simmer on low heat while preparing the rest.

Break broccoli into smaller bouquets. Tear the mushroom into strips. Julienne the carrots. Strain the noodles and toss into the broth, simmer for max 5 minutes. Remove from the heat and toss in the carrots.

Steam broccoli for 5 minutes and blanch in cold water to retain crispiness. Fry the mushrooms in a frying pan with a splash of water until softened and slightly golden.

Divide the soup into 4 bowls. Add broccoli, mushrooms, sauerkraut and sprouts. Garnish with fresh herbs.




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