Ingredients
Scale
- 200g ramen noodles (preferably fresh or dried)
- 4 cups vegetable broth or water
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon miso paste (white or red)
- 1 teaspoon sesame oil
- 1 cup sliced shiitake mushrooms
- 1 cup shredded carrots
- 1 cup sliced bok choy or spinach
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Optional toppings: chopped green onions, sesame seeds, and nori strips
Instructions
- Heat the vegetable broth in a large pot over medium heat. Add soy sauce, miso paste, sesame oil, garlic, and ginger. Stir until the miso dissolves and flavors meld. Let simmer for 10 minutes.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Sauté shiitake mushrooms, carrots, and bok choy until tender about 3-4 minutes.
- Add cooked noodles to the broth along with sautéed vegetables. Stir gently to combine.
- Simmer for another 2-3 minutes for flavors to absorb. Serve hot, topped with green onions, sesame seeds, and nori strips if desired.
Notes
- Add tofu or tempeh for extra protein
- Use different vegetables like broccoli, snap peas, or corn
- Adjust spice levels with chili oil or sriracha
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 1250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg