Ingredients
Scale
- 200g rice or wheat ramen noodles
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- 1 cup assorted vegetables (e.g., bok choy, mushrooms, bell peppers)
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- Optional: fresh green onions or cilantro for garnish
Instructions
- Bring a large pot of water to a boil and cook the vegan ramen noodles according to package instructions. Drain and set aside.
- In a separate pot, heat the vegetable broth over medium heat. Add soy sauce, ginger, and garlic, and let it simmer for 5 minutes to enhance the flavor.
- While the broth is simmering, heat a teaspoon of sesame oil in a pan. Add the vegetables and sauté until tender but still crisp.
- Divide the cooked ramen noodles into bowls, ladle the hot broth over them, and top with sautéed vegetables. Garnish with toasted sesame seeds and optional green onions or cilantro.
Notes
- Store leftovers separately in airtight containers for up to 2 days. Reheat gently on stove or microwave, adding water or broth if needed.
- For a spicier version, add chili oil, sriracha, or red pepper flakes.
- You can add protein options like tofu or nori for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Asian
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg