Ingredients
Scale
- 200 grams of ramen noodles (whole wheat or rice-based)
- 2 tablespoons sesame oil or vegetable oil
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 4 cups vegetable broth or water with vegan soup base
- 3 tablespoons soy sauce or tamari
- 1 tablespoon miso paste
- 1 teaspoon rice vinegar
- 1 cup shredded carrots
- 1 cup sliced bell peppers (any color)
- 1 cup chopped bok choy or spinach
- Green onions, sliced for garnish
- Sesame seeds for topping
- Optional: Tofu cubes or tempeh for added protein
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Pour in vegetable broth, soy sauce, miso paste, and rice vinegar. Stir and bring to a gentle simmer for 5 minutes.
- Add ramen noodles to the broth and cook according to package instructions (3-5 minutes) until tender.
- Incorporate carrots, bell peppers, and bok choy or spinach. If using tofu or tempeh, add them now and cook for an additional 2-3 minutes.
- Ladle the noodles and broth into bowls, garnish with green onions and sesame seeds. Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Keep broth separate if possible.
- Add extra garnishes like vegan soft-boiled eggs or chili oil for added flavor.
- This recipe is customizable—feel free to tweak the veggies and seasonings to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg