Ingredients
Scale
- 200g instant ramen noodles (preferably vegan-friendly)
- 2 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari (gluten-free option available)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup mixed vegetables (e.g., spinach, mushrooms, bell peppers)
- 1 tablespoon rice vinegar (optional)
- 1 teaspoon chili paste or sriracha (optional for heat)
- Tofu or tempeh (optional for added protein)
- Fresh green onions and sesame seeds for garnish
Instructions
- Bring the vegetable broth or water to a boil in a large pot. Add the soy sauce, minced garlic, and grated ginger. Let simmer for a few minutes to meld flavors.
- Add the instant ramen noodles to the boiling broth. Cook for 3-4 minutes until tender, stirring occasionally to prevent sticking.
- Stir in your choice of vegetables and tofu or tempeh, if using. Continue cooking for another 2-3 minutes until vegetables are tender but vibrant.
- Add rice vinegar, chili paste, or sriracha for extra flavor and heat. Adjust seasoning as preferred.
- Divide into bowls and garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- You can customize this ramen with your favorite vegetables or plant-based proteins.
- For a richer broth, add a splash of coconut milk or miso paste.
- Make ahead and store in an airtight container for up to 2 days; reheat gently on the stove with extra broth if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg