Ingredients
Scale
- 200g fresh ramen noodles (or any Asian wheat noodles)
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 cups vegetable broth
- 1/4 cup soy sauce or tamari for gluten-free
- 2 teaspoons maple syrup or agave nectar
- 1 teaspoon rice vinegar
- 1 cup sliced shiitake or button mushrooms
- 1 cup baby spinach or bok choy
- 1/2 cup sliced green onions
- Optional toppings: sliced chili, nori sheets, sesame seeds, tofu cubes
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant (1-2 minutes).
- Pour in vegetable broth, soy sauce, maple syrup, and rice vinegar. Bring to a simmer to create the flavorful broth.
- Cook ramen noodles according to package instructions until al dente. Drain and set aside.
- Add sliced mushrooms to the broth and cook for 3-4 minutes until tender.
- Incorporate spinach or bok choy into the broth and cook for 1-2 minutes until wilted.
- Divide cooked noodles into bowls. Ladle hot broth and vegetables over the noodles.
- Garnish with sliced green onions and optional toppings like chili, nori, sesame seeds, or tofu cubes. Serve immediately.
Notes
- Ensure noodles are cooked al dente to prevent over-softening.
- You can customize toppings with tofu, tempeh, or extra vegetables.
- Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 1500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg