Ingredients
Scale
- 200g of vegan ramen noodles or soba noodles
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 cup vegetable broth
- 1 cup mixed vegetables (such as bok choy, mushrooms, carrots, and bell peppers)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Optional toppings: sliced green onions, sesame seeds, chili flakes, nori strips
Instructions
- Cook the plant-based ramen noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat a little sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant. Then add your mixed vegetables and cook for 3-5 minutes until tender but still crisp.
- In the same pan, pour in the vegetable broth. Stir in soy sauce, miso paste, and a splash of sesame oil. Mix well until the miso paste dissolves completely, creating a rich, savory sauce.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are coated with the flavorful sauce. Let it simmer for 2-3 minutes so the flavors meld.
Notes
- Feel free to customize with your favorite vegetables or protein sources like tofu or tempeh.
- Use gluten-free noodles and soy sauce if necessary for gluten-free diet.
- Reheat leftovers with a splash of vegetable broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg