Description
A quick and comforting vegan ramen noodle soup packed with vegetables, savory broth, and satisfying noodles.
Ingredients
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- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 packs ramen noodles (discard seasoning)
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup shredded carrots
- 1/2 cup green onions, chopped
- 1/2 cup corn kernels
- Toasted sesame seeds (for garnish)
- Nori sheets, sliced (optional)
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes.
- Pour in vegetable broth and water. Stir in soy sauce, miso paste, rice vinegar, and sriracha if using. Bring to a boil.
- Add mushrooms and carrots. Simmer for 5 minutes until tender.
- Stir in ramen noodles and cook for 3-4 minutes until soft.
- Add bok choy, corn, and green onions. Cook for another 1-2 minutes until greens are wilted.
- Serve hot, garnished with sesame seeds and nori if desired.
Notes
- You can substitute any vegetables you have on hand.
- Adjust spice level by adding more or less sriracha.
- Use gluten-free noodles for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg