Ingredients
Scale
- 8 oz ramen noodles
- 2 cups vegetable broth
- 1/4 cup soy sauce or tamari
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- Optional: chili flakes, sesame seeds
Instructions
- Cook ramen noodles according to package instructions, then drain and set aside.
- In a large pot, combine vegetable broth, soy sauce, miso paste, and sesame oil. Bring to a simmer.
- Add mushrooms, bok choy, and carrots; cook for 5 minutes until tender.
- Stir in rice vinegar and adjust seasoning as needed.
- Divide noodles into bowls and ladle hot broth and vegetables over them.
- Garnish with green onions, chili flakes, and sesame seeds. Serve hot.
Notes
- Feel free to add tofu or other favorite vegetables for extra protein.
- Customize spice level with chili flakes or hot sauce.
- For a richer broth, add a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan, Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg