Ingredients
Scale
- 8 oz (225g) ramen noodles or any preferred vegan noodles
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup spinach or bok choy
- Tofu or tempeh (optional for extra protein)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Green onions and sesame seeds for garnish
Instructions
- In a large pot, combine vegetable broth, soy sauce, sesame oil, garlic, and ginger. Bring to a gentle simmer to develop flavor.
- In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- Add mushrooms, carrots, and tofu or tempeh to the broth. Simmer for 5-7 minutes until vegetables are tender and protein is heated through.
- Divide cooked noodles into bowls. Ladle hot broth with vegetables over noodles. Add spinach or bok choy for freshness.
- Garnish with sliced green onions, sesame seeds, and additional toppings if desired. Serve immediately.
Notes
- Use high-quality vegetable broth for best flavor.
- Add plant-based protein like chickpeas or edamame for extra satisfaction.
- Adjust soy sauce to taste for saltiness.
- Serve with chili oil or hot sauce for spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg