Ingredients
Scale
- 8 oz ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 green onions, chopped
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- Sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Cook ramen noodles according to package instructions; drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant.
- Add vegetable broth, soy sauce, and rice vinegar; bring to a boil.
- Reduce heat, add mushrooms and carrots; simmer for 10 minutes.
- Divide cooked noodles into bowls. Ladle hot broth and vegetables over noodles.
- Garnish with green onions, sesame seeds, and cilantro. Serve hot.
Notes
- You can add tofu or your favorite vegetables for extra protein.
- Adjust soy sauce for saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg