Ingredients
Scale
- 8 oz ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
Instructions
- Cook ramen noodles according to package instructions, then drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add garlic and cook until fragrant.
- Add vegetable broth, soy sauce, and rice vinegar, bringing to a simmer.
- Stir in mushrooms and carrots, cook until tender, about 5 minutes.
- Divide noodles into bowls, ladle hot broth over noodles, and top with green onions and sesame seeds.
Notes
- You can add tofu or extra vegetables for more protein and flavor.
- Adjust soy sauce for saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan, Asian
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg