Ingredients
Scale
- 200g gluten-free vegan noodles (such as rice or chickpea noodles)
- 1 cup vegetable broth (preferably low sodium)
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup spinach or bok choy
- 1/2 cup shredded carrots
- Optional toppings: green onions, chili flakes, sesame seeds
- Protein options like tofu or tempeh (optional)
Instructions
- Bring a pot of water to a boil and cook your gluten-free vegan noodles according to package instructions. Drain and set aside.
- In a separate large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
- Add the sliced mushrooms and shredded carrots to the broth, cooking for about 3-4 minutes until tender.
- Stir in the spinach or bok choy and cook for an additional minute until wilted.
- If using tofu or tempeh, sauté separately until crispy, then add to the bowl.
- Add the cooked noodles to the broth and stir well. Serve hot with your favorite toppings such as chopped green onions, chili flakes, and sesame seeds.
Notes
- Feel free to customize with your favorite vegetables or plant-based proteins.
- Use low-sodium broth to keep the dish light and healthy.
- For added flavor, top with nori sheets or additional sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg