Description
A flavorful and hearty vegetarian ramen noodle soup that’s quick to make and packed with fresh vegetables.
Ingredients
Scale
- 4 cups vegetable broth
- 2 cups water
- 2 packs of ramen noodles (discard the seasoning packets)
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup baby spinach
- 1 cup sliced bok choy
- 1 carrot, julienned
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Tofu or tempeh (optional for protein)
- Soft-boiled eggs (optional for non-vegetarians)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and carrots to the pot and cook for an additional 3-4 minutes until they start to soften.
- Pour in the vegetable broth and water, and bring to a boil.
- Once boiling, add the ramen noodles and cook according to package instructions (usually 3-4 minutes).
- Stir in the soy sauce and miso paste, if using, and mix until well combined.
- Add the baby spinach and bok choy to the pot, and cook for another 1-2 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and tofu or soft-boiled eggs if desired.
Notes
- Feel free to add any of your favorite vegetables such as bell peppers, corn, or snap peas.
- For a spicier kick, add some chili paste or fresh chili slices.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: ramen noodle recipes vegetarian, vegetarian ramen soup, quick ramen recipes