Ingredients
Scale
- 8 oz (225 g) of vegan ramen noodles or quick vegan noodles
- 4 cups (960 ml) of vegetable broth
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon of miso paste
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup sliced mushrooms
- 1 cup spinach or bok choy
- 1/2 cup shredded carrots
- Green onions, sliced
- Optional toppings: tofu cubes, seaweed, chili flakes, sesame seeds
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Pour in vegetable broth, bring to a simmer, then stir in soy sauce or tamari and miso paste until dissolved.
- While broth simmers, cook vegan noodles according to package instructions until al dente. Drain and set aside.
- Add sliced mushrooms and shredded carrots to the broth, cook for 3-4 minutes until tender.
- Stir in spinach or bok choy, cook for 1 minute until wilted.
- Divide noodles into bowls, ladle hot broth and vegetables over them.
- Garnish with sliced green onions, sesame seeds, or chili flakes. Serve immediately.
Notes
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Add chili paste or sriracha for extra spiciness.
- Prepare broth and noodles separately for meal prep to prevent sogginess.
- Can be customized with additional vegetables or proteins like tofu or edamame.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg