Ingredients
Scale
- 200g dried ramen noodles or soba noodles (gluten-free options available)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth
- 3 tablespoons soy sauce or tamari (gluten-free)
- 1 tablespoon miso paste (optional for umami)
- 1 teaspoon rice vinegar
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup chopped bok choy or spinach
- 1/2 cup sliced green onions
- Sriracha or chili oil for heat (optional)
- Fresh lime wedges and sesame seeds for garnish
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain and set aside.
- Prepare the Broth: In a large saucepan, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant, about 1-2 minutes.
- Add Liquids and Vegetables: Pour in vegetable broth, soy sauce, and rice vinegar. Stir in miso paste if using. Bring to a simmer.
- Add Mushrooms and Greens: Add sliced mushrooms and bok choy or spinach. Cook for 5-7 minutes until vegetables soften and flavors meld.
- Assemble the Ramen: Divide the cooked noodles into bowls. Ladle the hot broth with vegetables over the noodles.
- Garnish and Serve: Top with sliced green onions, lime wedges, sesame seeds, and a drizzle of Sriracha or chili oil for added spice.
Notes
- Feel free to customize with your favorite vegetables or add protein like tofu or edamame for extra nutrition.
- Adjust spice levels with more Sriracha or chili oil according to your preference.
- For a creamier broth, add a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 1500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg