Description
A quick and comforting vegan ramen noodle soup packed with fresh vegetables and savory flavors.
Ingredients
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- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 packs ramen noodles (vegan)
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/2 cup green onions, chopped
- 1/2 cup tofu, cubed (optional)
- 1 tablespoon sriracha (optional for spice)
Instructions
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes.
- Add the vegetable broth, water, soy sauce, and miso paste. Stir until the miso paste is dissolved.
- Bring the mixture to a simmer.
- Add mushrooms and carrots, cook for 5 minutes.
- Add the ramen noodles and cook according to package instructions, usually 3-4 minutes.
- In the last minute of cooking, add the spinach and tofu (if using).
- Remove from heat and top with green onions and sriracha if desired.
- Serve hot and enjoy!
Notes
- Use gluten-free ramen noodles for a gluten-free version.
- Add more vegetables like bok choy, corn, or peas for variety.
- Adjust the spice level by increasing or omitting the sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg