Description
A delicious and comforting vegetarian ramen noodle recipe that is easy to prepare and packed with flavor. Perfect for a quick weeknight dinner or a cozy meal at home.
Ingredients
Scale
- 2 packs of ramen noodles (discard flavor packets)
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms (shiitake, button, or your choice)
- 1 cup baby spinach
- 1 carrot, julienned
- 1 green onion, sliced
- 1 soft-boiled egg (optional)
- Toasted sesame seeds for garnish
Instructions
- In a large pot, combine the vegetable broth, water, soy sauce, miso paste, and sesame oil. Bring to a simmer over medium heat.
- Add the sliced mushrooms and carrot to the pot and cook for about 5 minutes or until the vegetables are tender.
- While the vegetables are cooking, bring a separate pot of water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
- Once the vegetables are tender, stir in the baby spinach and cooked ramen noodles. Cook for an additional 1-2 minutes until the spinach is wilted.
- Serve the ramen in bowls, topped with sliced green onions, a soft-boiled egg if desired, and a sprinkle of toasted sesame seeds.
Notes
- Feel free to add any other vegetables you have on hand like bell peppers, broccoli, or bok choy.
- For added spice, consider adding a dash of sriracha or chili garlic sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3
- Sodium: 800
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 15
- Cholesterol: 70
Keywords: ramen noodle recipes vegetarian, easy vegetarian ramen, quick ramen recipe, vegetarian ramen broth, healthy ramen noodles