Ingredients
Scale
- 200g of fresh or dried ramen noodles (gluten-free options available)
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari (gluten-free)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- Optional toppings: sliced green onions, sesame seeds, chili flakes
Instructions
- Begin by boiling a pot of water and cook the ramen noodles according to package instructions. Drain and set aside.
- In a large saucepan, heat the vegetable broth over medium heat. Add soy sauce, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- In a separate pan, sauté sliced mushrooms and shredded carrots in a little sesame oil until tender. Add the greens like spinach or bok choy and cook for another 2 minutes until wilted.
- Divide the cooked noodles into bowls. Ladle the hot broth over the noodles, then top with sautéed vegetables. Garnish with sliced green onions, sesame seeds, and chili flakes for extra flavor.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 2 days.
- Reheat in microwave or on the stove, adding extra vegetable broth if needed to maintain the broth’s richness.
- Noodles may absorb broth over time, so consider storing broth and noodles separately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg