Ingredients
Scale
- 200g vegan ramen noodles or any plant-based noodles
- 3 cups vegetable broth
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon miso paste (optional for extra umami)
- 1 teaspoon maple syrup or agave nectar
- 1 cup sliced mushrooms
- 1 cup chopped bok choy or spinach
- Garnishes: sliced green onions, sesame seeds, nori strips, chili flakes (optional)
Instructions
- Bring a pot of water to a boil and cook the vegan ramen noodles according to package instructions. Drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour in the vegetable broth, soy sauce, and maple syrup. Stir in the miso paste if using, and bring the mixture to a simmer.
- Add the sliced mushrooms and chopped bok choy to the broth. Let simmer for 5-7 minutes until the vegetables are tender and the flavors meld together.
- Add the cooked noodles to the broth, stirring gently to ensure they absorb the savory sauce. Cook for another 2 minutes, allowing the flavors to integrate beautifully.
Notes
- Use high-quality vegetable broth for a richer flavor.
- Add a splash of rice vinegar for a tangy twist.
- Customize your toppings: try tofu, corn, or bamboo shoots.
- Adjust the spice level with chili flakes or sriracha sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 360 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg