Ingredients
Scale
- 8 oz (225 g) ramen noodles (preferably instant or fresh plant-based noodles)
- 3 cups vegetable broth
- 2 tablespoons soy sauce or tamari for gluten-free version
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon maple syrup or agave nectar
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup chopped bok choy or spinach
- Green onions and sesame seeds for garnish
Instructions
- Bring a large pot of water to a boil. Add the vegan ramen noodles and cook according to the package instructions, typically around 3-4 minutes. Drain and set aside.
- In a large skillet or saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant. Pour in the vegetable broth, soy sauce, and maple syrup. Bring to a simmer, allowing the flavors to meld.
- Stir in the sliced mushrooms, shredded carrots, and chopped bok choy. Let everything simmer for 3-4 minutes until the vegetables are tender but still vibrant.
- Add the cooked ramen noodles into the broth and vegetables. Toss gently to coat the noodles in the savory sauce. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of vegetable broth or water if needed.
- Avoid freezing the ramen noodles to prevent them from becoming mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg