Ingredients
Scale
- 8 oz of vegan ramen noodles
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon of miso paste
- 1 teaspoon of sesame oil
- 2 cloves garlic, minced
- 1 teaspoon of grated ginger
- 1 cup of vegetable broth
- 1 cup of mixed vegetables (such as bok choy, carrots, mushrooms)
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add Vegetables: Stir in the mixed vegetables and cook for 3-4 minutes until slightly tender.
- Prepare the Sauce: In a small bowl, mix the soy sauce (or tamari), miso paste, and vegetable broth. Pour this mixture into the pot with the vegetables, bringing it to a simmer.
- Combine Noodles and Serve: Add the cooked ramen noodles into the broth and toss to combine. Let everything heat through for 2-3 minutes. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a more protein-rich version, add tofu or tempeh cubes.
- You can customize the spice level by adding chili flakes or sriracha.
- Use fresh or frozen vegetables based on preference; ensure they are chopped into bite-sized pieces for faster cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg