Ingredients
Scale
- 8 oz ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup spinach leaves
- 1 block firm tofu, cubed
- 2 green onions, sliced
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute.
- Pour in vegetable broth, soy sauce, and bring to a boil.
- Add mushrooms, carrots, and tofu, simmer for 10 minutes until flavors meld.
- Add spinach, cook until wilted, about 2 minutes.
- Divide cooked noodles into bowls and ladle hot broth and vegetables over them. Garnish with green onions.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- For extra spice, add chili flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
