Ingredients
Scale
- 8 oz vegan ramen noodles (preferably whole wheat or rice noodles)
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari (gluten-free option)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- 2 green onions, chopped
- Optional toppings: tofu cubes, sesame seeds, chili flakes, nori strips
Instructions
- In a medium pot, combine the vegetable broth, soy sauce or tamari, and sesame oil. Bring to a gentle simmer.
- Add garlic and ginger, simmer for 3-5 minutes to infuse flavors.
- While broth simmers, cook vegan ramen noodles according to package instructions until just tender. Drain and set aside.
- In a skillet, sauté mushrooms and shredded carrots until slightly tender. Add leafy greens during the last minute.
- Divide cooked noodles into serving bowls. Ladle hot broth and vegetables over noodles.
- Top with chopped green onions, tofu cubes, sesame seeds, and nori strips if desired.
Notes
- Feel free to add extra toppings like steamed broccoli, corn, or a drizzle of sriracha for added flavor.
- To keep leftovers fresh, store broth, noodles, and vegetables separately in airtight containers.
- This dish can be customized with different vegetables or tofu types for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 grams
- Sodium: 980 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 0 mg