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Ramen Scallion Pancakes by @plantifullybased

Ramen Scallion Pancakes by @plantifullybased


Ramen pancakes ?? @plantifullybased has outdone herself this time! She made an iconic twist on our miso ramen with this insanely amazing recipe!


  • 2 units Dr. McDougall's Miso Ramen Soup
  • shredded carrot
  • shredded zucchini
  • vegan egg replacer
  • 1/4 cup flour
  • green onions
  • (sauce) 1/2 seasoning packet
  • (sauce) 1-2 tbsp water
  • (sauce) 1-2 tsp gochujang or sriracha
  • (sauce) 1 1/2 tbsp maple syrup

This Recipe Includes Right Foods Miso Soup with Organic Ramen Noodles Big Cup


  1. Cover noodles with hot water to fill line. Set aside for 7 minutes to soften.
  2. In a large bowl mix the flour and half of one seasoning packet. You only need 1 seasoning packet you can save the other one.
  3. Once ramen is soft drain from the water. Add all ingredients into the bowl and mix until well incorporated.
  4. Scoop 1/3 cup of batter into a non-stick fry pan. **optional lightly spray it with non-stick cooking spray before panfrying. Use a rubber spatula to spread the batter out into a circle. Cook 3 to 5 minutes per side over medium low heat. Repeat until all are made.
  5. Prepare the sauce by mixing together all the ingredients in a small bowl until seasoning packet has been dissolved. Add water until you have reached desired consistency.
  6. Cut the circle into 4 triangles, serve warm. Top with sesame seeds and green onion. Enjoy!

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