Ingredients
Scale
- 200g ramen noodles
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1/2 cup shredded carrots
- 1/2 cup cubed tofu
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a large pot, heat vegetable broth with soy sauce and sesame oil.
- Add mushrooms, bok choy, and carrots; simmer for 5 minutes.
- Stir in tofu and cook until heated through.
- Divide noodles into bowls, pour hot broth and vegetables over.
- Garnish with green onions and sesame seeds, serve hot.
Notes
- Use firm tofu for a better texture.
- Adjust soy sauce for saltiness.
- Add chili oil for extra spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan, Asian, Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg