Ingredients
Scale
- 200g gluten-free vegan noodles
- 4 cups vegetable broth
- 1 tablespoon sesames oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 tablespoon miso paste (optional)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach
- Spring onions and sesame seeds for garnishing
Instructions
- Heat sesames oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Add sliced mushrooms and shredded carrots. Cook for 3-4 minutes until vegetables soften.
- Pour in vegetable broth and bring to a boil.
- Stir in soy sauce or tamari and miso paste if using, combining well to enhance flavor.
- Add gluten-free vegan noodles to boiling broth. Cook according to package instructions, about 3-5 minutes.
- In the last minute, add baby spinach to wilt gently.
- Serve hot with garnishes of sliced spring onions and sesame seeds.
Notes
- Use high-quality gluten-free vegan noodles for the best texture and flavor.
- Adjust soy sauce and miso to taste for a more savory broth.
- Add vegetables like bok choy, bell peppers, or snap peas for variety.
- Store leftovers in an airtight container for up to 2 days; reheat with some broth to maintain flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg