Ingredients
Scale
- 200g of ramen noodles (gf if preferred)
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 1 teaspoon sesame oil
- 1 cup tofu, cubed
- 1 cup mixed vegetables (bell peppers, bok choy, carrots, broccoli)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Green onions, chopped for garnish
- Sesame seeds for garnish (optional)
Instructions
- Bring a large pot of water to a boil for the ramen noodles, and prep your vegetables and tofu.
- Cook the ramen noodles according to package instructions (about 3-4 minutes), then drain and set aside.
- In a separate pot, heat the vegetable broth over medium heat and add the minced garlic and grated ginger, simmering for 2 minutes.
- Stir in soy sauce and sesame oil into the broth to create a flavorful base.
- Add the cubed tofu and cook for 2-3 minutes until heated through.
- Toss in the cooked noodles and mixed vegetables, simmering for another 2-3 minutes.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add vegetable broth to reheat.
- Customize with toppings such as nori strips or chili oil for added flavor.
- High in fiber and nutrients, this dish is perfect for a quick and wholesome meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg