Ingredients
Scale
- 200g vegan ramen noodles or any vegan noodles of your choice
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup sliced mushrooms (shiitake, button, or cremini)
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- Optional toppings: sliced green onions, sesame seeds, nori strips, chili flakes, cubed tofu or vegan protein
Instructions
- Begin by boiling a pot of water and cooking vegan ramen noodles according to package instructions (about 3-4 minutes). Drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Pour in vegetable broth, soy sauce, and miso paste, stirring until miso dissolves. Bring to a gentle simmer.
- Add sliced mushrooms and shredded carrots; cook for 5-7 minutes until vegetables are tender.
- Stir in leafy greens like spinach or bok choy and cook for 2 more minutes until wilted.
- Divide cooked noodles into bowls. Ladle the hot broth with vegetables over the noodles.
- Top with sliced green onions, sesame seeds, nori strips, and vegan protein options like tofu if desired.
Notes
- Feel free to customize with additional vegetables such as broccoli, bean sprouts, or bell peppers.
- Use coconut aminos or tamari as a soy-free alternative to soy sauce.
- For extra protein, add cubed tofu, tempeh, or edamame.
- Reheat leftovers gently on the stove or microwave, adding a splash of water or broth if needed.
- 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: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg