Ingredients
Scale
- 8 oz (225 g) of ramen noodles or rice noodles
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari for a gluten-free version
- 1 tablespoon miso paste for umami depth
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms (shiitake, button, or cremini)
- 1 cup shredded carrots
- 1 cup chopped bok choy or spinach
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced
- Optional toppings: sliced jalapeños, sesame seeds, nori strips, sriracha
Instructions
- Heat a tablespoon of sesame oil in a large pot over medium heat. Add garlic, ginger, and mushrooms; cook for 3-4 minutes until fragrant and tender.
- Pour in vegetable broth, bring to a gentle simmer. Stir in miso paste and soy sauce. Simmer for 5 minutes to develop flavor.
- Cook noodles separately according to package instructions. Drain and set aside.
- Add shredded carrots and chopped bok choy or spinach to the broth. Cook for 2-3 minutes until vegetables are tender.
- Divide cooked noodles into bowls. Ladle hot broth and vegetables over noodles. Top with sliced green onions and optional toppings like sesame seeds, nori strips, or sriracha.
Notes
- Feel free to customize toppings with tofu, corn, or bamboo shoots for added variety.
- Use gluten-free noodles and tamari for a gluten-free version.
- Reheat leftovers gently on the stove, adding extra broth if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 1240 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 0 mg