Instant Vegetarian Ramen
Servings: 2
Enjoy a delicious and nutritious vegetarian ramen in just minutes. This recipe is full of flavor and perfect for a quick and easy meal using instant noodles.
Ingredients
- 2 cups vegetable stock
- 2 cups water
- 1 cup shiitake mushrooms sliced
- 2 packages instant ramen noodles
- ½ head baby bok choy halved
- ¼ cup red cabbage thinly sliced
- ¼ cup shredded carrot
- ¼ cup green onions thinly sliced
- 2 tsp sesame oil
- 2 tsp tamari
For garnish
- red pepper flakes
- 1 radish
- ¼ cup fresh cilantro
Instructions
- In a pot, bring the vegetable stock and water to a boil over medium-high heat. Add mushrooms, tamari and sesame oil and bring to a gentle simmer.
- Add the ramen noodles and cook about 5 minutes, or until noodles are softened (refer to noodle package for more specific time).
- In a separate pan, saute the carrots, bok choy and cabbage for 3-5 minutes, until gently toasted. Season lightly with salt and pepper.
- Divide vegetables and noodles between bowls and ladle broth on top.
- Top with green onions, crushed red pepper, radishes and cilantro.
Notes
- Short on time? Skip sauteeing the veggies and toss right into the broth!
- Swap vegetable broth with miso broth or mushroom broth.
- Swap ramen noodles for spiralized zucchini for a grain-free version.
- Swap fresh shiitake mushrooms for dried shiitake mushrooms.
Nutrition
Calories: 510kcal, Carbohydrates: 76g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 1773mg, Potassium: 718mg, Fiber: 9g, Sugar: 12g, Vitamin A: 5753IU, Vitamin C: 18mg, Calcium: 61mg, Iron: 4mg