Ingredients
Scale
- 200g of dried ramen noodles or fresh ramen noodles
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce or tamari (for gluten-free option)
- 1 teaspoon of sesame oil
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 cup of sliced mushrooms (shiitake or button)
- 1 cup of shredded carrots
- 1 cup of baby spinach or bok choy
- 200g firm tofu, cubed
- 2 green onions, sliced
- Sriracha or chili flakes (optional for spice)
- Sesame seeds for garnish
Instructions
- Start by heating a large pot over medium heat. Add the sesame oil and sauté the garlic and ginger until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in soy sauce or tamari to enhance umami flavor.
- While broth simmers, cook the ramen noodles separately in boiling water according to package instructions. Drain and set aside.
- In a skillet, lightly fry the cubed tofu until golden on all sides. Remove and set aside.
- Using the same skillet, sauté the sliced mushrooms and shredded carrots until softened slightly.
- Divide cooked noodles into bowls. Ladle hot broth over noodles and top with sautéed vegetables, browned tofu, fresh greens, and sliced green onions.
- Garnish with sesame seeds and chili flakes or Sriracha for extra spice. Serve hot.
Notes
- Use homemade vegetable broth for richer flavor.
- Add a splash of rice vinegar or lime juice for acidity.
- Experiment with different vegetables like bok choy or snow peas.
- Mushrooms like shiitake add an earthy aroma and depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg