Ingredients
Scale
- 200g ramen noodles (preferably whole wheat or gluten-free)
- 2 cups vegetable broth
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 cup sliced mushrooms
- 1 cup baby spinach or kale
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Optional toppings: soft tofu, sesame seeds, chili flakes, lime wedges
Instructions
- In a large saucepan, combine vegetable broth with minced garlic, grated ginger, and soy sauce. Bring to a simmer to develop the flavorful broth.
- Cook the ramen noodles according to package instructions, typically 3-4 minutes. Drain and set aside.
- Heat sesame oil in a skillet over medium heat. Add sliced mushrooms and shredded carrots, sauté for 3-4 minutes until tender. Toss in the greens and cook until wilted.
- Add the cooked noodles to the broth and vegetables. Stir well to coat and heat through. Serve hot, garnished with chopped green onions, sesame seeds, and optional chili flakes or lime wedges for extra flavor.
Notes
- For extra protein, add tofu or tempeh during sautéing.
- You can substitute kale or bok choy for spinach based on preference.
- Use gluten-free soy sauce or tamari to make it gluten-free.
- Adjust the spice level with chili flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
