Ingredients
Scale
- 200g dried ramen noodles or whole wheat noodles
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup sliced bok choy or spinach
- 1/2 cup shredded carrots
- Green onions, sliced for garnish
- Sesame seeds for topping
- Optional: chili flakes or hot sauce for spice
Instructions
- Cook the dried ramen noodles in boiling water until al dente, then drain and set aside.
- Heat vegetable broth in a saucepan, stir in soy sauce, miso paste, sesame oil, garlic, and ginger, and let simmer for 10 minutes.
- Sauté the sliced mushrooms until tender, then add bok choy and shredded carrots, cooking until wilted.
- Transfer the sautéed vegetables into the broth and simmer for an additional 5 minutes, adjusting seasonings if necessary.
- Divide cooked noodles into bowls, ladle the broth and vegetables over them, and garnish with green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add a splash of water or broth when reheating to loosen the sauce.
- This recipe pairs well with steamed dumplings, seaweed salad, or fresh spring rolls.
- Feel free to customize with other vegetables, tofu, or tempeh to enhance nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg