Ingredients
Scale
- 200g ramen noodles
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 green onion, chopped
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Sesame seeds for garnish
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute.
- Add vegetable broth and soy sauce, bring to a boil.
- Reduce heat and add mushrooms and carrots, simmer for 5 minutes.
- Divide noodles into bowls, pour broth and vegetables over noodles.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Feel free to add tofu or other vegetables for extra protein.
- Adjust soy sauce to taste for saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg