Ingredients
Scale
- 200g ramen noodles (preferably fresh or dried available here)
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free alternative
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup sliced mushrooms
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 1 cup spinach or bok choy
- Optional: tofu cubes or tempeh for added protein
- Optional toppings: sesame seeds, chili oil, nori (seaweed slices)
Instructions
- Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant. Pour in the vegetable broth, soy sauce, and rice vinegar, stirring to combine. Bring to a simmer.
- Add sliced mushrooms, green onions, shredded carrots, and greens like spinach or bok choy. If using tofu or tempeh, add it now and let simmer for about 5 minutes to absorb flavors.
- Stir the cooked noodles into the broth and vegetable mixture. Let everything simmer together for another 2-3 minutes to meld flavors.
Notes
- Use fresh, high-quality vegetables for optimal flavor and nutrition.
- Adjust seasoning—more soy sauce or vinegar can enhance taste.
- Experiment with toppings like chopped scallions, shredded nori, or chopped peanuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 370 kcal Kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg