Vegetable Ramen
This vegetable ramen is a delicious and healthy twist on the classic Japanese dish. Packed with fresh vegetables and flavorful broth, it's a satisfying meal on its own.
Ingredients - Serves 2
- Toasted sesame seeds - 1 tablespoon
- Soft-boiled eggs - 2
- Sriracha - 1 teaspoon (optional)
- Sesame oil - 1 tablespoon
- Soy sauce - 2 tablespoons
- Ginger - 1 tablespoon, grated
- Garlic - 2 cloves, minced
- Green onions - 4, sliced
- Bok choy - 2 heads, chopped
- Mushrooms - 4, sliced
- Carrots - 2, julienned
- Ramen noodles - 2 packs
- Vegetable broth - 4 cups
Let's Get Started
- In a large pot, bring the vegetable broth to a boil.
- Add the ramen noodles and cook according to package instructions. Drain and set aside.
- In a separate pan, heat the sesame oil over medium heat.
- Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add the carrots, mushrooms, and bok choy. Cook until the vegetables are tender, about 5 minutes.
- Add the cooked ramen noodles to the pan and toss to combine with the vegetables.
- Pour in the soy sauce and stir well to coat everything.
- If desired, add sriracha for some heat.
- Divide the vegetable ramen into bowls and top with sliced green onions, soft-boiled eggs, and toasted sesame seeds.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 8g
- Carbs: 60g
- Protein: 15g
- Sodium: 1200mg
- Sugar: 10g
