Ingredients
Scale
- 200g vegan ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp miso paste (optional but recommended)
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 cup sliced mushrooms
- 1 cup sliced bok choy or spinach
- 1/2 cup shredded carrots
- Optional toppings: sliced green onions, nori sheets, sesame seeds, tofu cubes
Instructions
- In a large pot, combine vegetable broth, soy sauce, miso paste, sesame oil, rice vinegar, garlic, and ginger. Bring to a gentle simmer and cook for about 10 minutes.
- While simmering, cook the vegan ramen noodles according to package instructions. Drain and set aside.
- In a separate skillet, sauté mushrooms, carrots, and greens until tender for enhanced flavor.
- Add cooked noodles and sautéed vegetables into the broth. Stir well and heat through for 2-3 minutes.
- Serve hot, garnished with green onions, nori, sesame seeds, or tofu as desired.
Notes
- For additional flavor, add a splash of coconut milk or peanut butter to the broth.
- Prepare the broth in advance for easier assembly later.
- Use gluten-free noodles and tamari for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat on the stove, adding extra broth if needed to maintain the broth’s consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 6g
- Sodium: 1240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg