Description
A quick and comforting vegan ramen noodle soup packed with vegetables, flavorful broth, and tender noodles.
Ingredients
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- 4 cups vegetable broth
- 2 cups water
- 2 packs ramen noodles (discard seasoning packet)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1 tablespoon sriracha (optional)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger, sauté until fragrant, about 1 minute.
- Add mushrooms and cook until softened, about 3-4 minutes.
- Pour in vegetable broth and water, bring to a boil.
- Stir in soy sauce and miso paste until dissolved.
- Add ramen noodles and cook according to package instructions, usually 3-4 minutes.
- In the last minute of cooking, add spinach, carrots, and green onions.
- Stir in sriracha if using for added spice.
- Remove from heat and ladle soup into bowls.
- Garnish with sesame seeds and additional green onions if desired.
Notes
- Use gluten-free noodles for a gluten-free version.
- Add tofu or tempeh for extra protein.
- Adjust spice level with more or less sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg