Ingredients
Scale
- 200 grams of fresh or dried ramen noodles
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 1 tablespoon miso paste (optional for extra umami)
- 1 teaspoon sesame oil
- 1 cup sliced shiitake mushrooms
- 1 cup chopped bok choy or spinach
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 1/2 block firm tofu, cubed
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: sesame seeds, chili flakes, nori strips
Instructions
- In a large pot, heat the vegetable broth over medium heat. Add soy sauce, miso paste (if using), grated ginger, and minced garlic. Let it simmer gently for about 5 minutes.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- In a separate pan, sauté shiitake mushrooms and cubed tofu with a touch of sesame oil until golden. Add chopped bok choy and shredded carrots, cooking just until wilted and tender.
- Divide cooked noodles into serving bowls. Ladle hot broth over the noodles. Top with sautéed vegetables and tofu, then garnish with green onions, sesame seeds, chili flakes, and nori strips for an authentic touch.
Notes
- Use gluten-free ramen noodles and tamari for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep broth separate to prevent sogginess.
- Add other vegetables like zucchini, bell peppers, or snap peas for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 6 g
- Sodium: 1050 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg