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Lucky you, Vegan Ramen

(GF, DF, Vegan)

In America, 90% of the population consumes excess of sodium in their diet. Typical Asian cuisine is notorious for being loaded with salt- but it is so delicious... Solution: LUCKY BONES Vegan Ramen. This nutritionally dense recipe fills your body with rich antioxidants evident in it’s wide range of colors. Did you know that each color on the outside of your fruits and veggies possesses their own unique phytochemicals? Phytochemicals work towards fighting disease and illness in our bodies. Power yourself through the cool fall (and flu!) season with this LUCKY BONES Vegan Ramen!

Serving Size: 2


2 cups of LUCKY BONES Soup

½ of large organic sweet potato (or 1 small one)

½ organic red pepper

1 cup fresh organic broccoli

1 stack of Forbidden Rice Ramen by Lotus Foods (loooooaded with antioxidants)

1 head of organic baby bok choy

Organic green onion

Bragg’s Sea Kelp Delight Seasoning

Olive Oil

Garlic Salt- optional

Vegan Hot Sauce (if you’re feelin’ it!)

Step 1: Preheat oven to 425.

Step 2: Place chopped sweet potatoes and broccoli on a sheet pan. Drizzle olive oil and Bragg’s Sea Kelp Delight Seasoning on both veggies and combine. Place in oven and set timer for 15 minutes.

Step 3: While your first veggies are roasting, chop up your red pepper, green onion, and bok choy.

Step 4: Prepare the Forbidden Rice Ramen as directed on the package.

Step 5: After the timer goes off on the oven, add the bok choy and red pepper to the sheet pan along with more olive oil and garlic salt if desired. Roast all veggies for another 8 minutes.

Step 6: On medium, heat up your LUCKY BONES soup on the stovetop for about 3-4 minutes. (Do not bring it to a boil.)

Step 7: Combine your Ramen noodles with the soup. Top with Roasted Veggies, fresh green onion, and hot sauce if desired. Enjoy!!

With Pure Intentions,

Veronica Hebeler


Maalouf J, Cogswell ME, Gunn JP, et al. Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities. American Journal of Public Health. 2013;103(9):e21-e30. doi:10.2105/AJPH.2013.301442.