Description
A comforting one-pot vegan ramen soup infused with fresh ginger and garlic, perfect for rainy days.
Ingredients
Scale
- Ramen noodles (or substitute with udon or rice noodles)
- 4 cups vegetable broth
- 2 tablespoons fresh ginger, sliced
- 4 cloves garlic, minced
- 2 cups shiitake or cremini mushrooms, sliced
- 1 cup bok choy, chopped
- 2 tablespoons soy sauce or miso paste
- 1 tablespoon sesame oil
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Prep your ingredients: slice the ginger, mince the garlic, and chop your choice of vegetables.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, sauté until fragrant (about 30 seconds).
- Add sliced mushrooms and cook for about 3-5 minutes until they soften.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in soy sauce or miso paste, ensure it dissolves completely.
- Add ramen noodles, cooking for about 4-5 minutes or until tender (add any quick-cooking vegetables).
- Toss in chopped green onions before serving.
- Ladle into bowls, garnish with sesame seeds or sesame oil, and enjoy hot.
Notes
Avoid overcrowding the pot with too many vegetables. Customize with seasonal veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan ramen, ginger soup, comfort food, quick meal, one-pot recipe
