Vegetable Ramen

Transform your weeknight meals with this vibrant and comforting Vegetable Ramen, a plant-based twist on a Japanese classic. Made with a flavorful base of aromatic garlic, ginger, and white miso paste simmered in rich vegetable broth, this dish is loaded with fresh ingredients like tender baby bok choy, shiitake mushrooms, crisp carrots, and sweet corn. Hearty tofu and springy ramen noodles round out the dish, while toppings like green onions, sesame seeds, and crumbled seaweed sheets add layers of texture and umami. Ready in just 45 minutes, this quick and hearty ramen recipe is perfect for a cozy dinner or a satisfying lunch. Plus, with the optional addition of sriracha, you can tailor the spice level to your liking. Perfect for vegetarians, vegans, or anyone craving a wholesome, flavor-packed bowl of noodle soup!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons miso paste
• 3 cloves garlic cloves
• 1 inch piece ginger
• 3 stalks green onions
• 1 medium carrot
• 2 heads baby bok choy
• 0.5 pound shiitake mushrooms
• 8 ounces ramen noodles
• 14 ounces tofu
• 1 cup corn kernels
• 1 tablespoon sesame oil
• 2 sheets seaweed sheets (nori)
• 2 tablespoons sesame seeds
• 1 tablespoon sriracha (optional)

Directions

Step 1

Prepare all ingredients by mincing the garlic, peeling and grating the ginger, and slicing the green onions (keeping the white and green parts separate). Thinly slice the carrot and shiitake mushrooms, chop the bok choy, and dice the tofu into 1-inch cubes.

Step 2

In a large pot, heat the sesame oil over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions, sautéing for about 2 minutes until fragrant.

Step 3

Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer.

Step 4

Stir in the soy sauce and miso paste, whisking until the miso is fully dissolved in the broth.

Step 5

Add the carrot slices, shiitake mushrooms, and corn kernels to the pot. Cook for 5 minutes.

Step 6

Add the chopped bok choy and tofu cubes to the broth, simmering for another 5 minutes.

Step 7

In a separate pot, cook the ramen noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.

Step 8

Add the cooked noodles to the simmering soup, stirring to combine. Simmer for an additional 2-3 minutes to allow flavors to meld.

Step 9

Serve hot in bowls, topping with sliced green portions of the green onions, crumbled seaweed sheets, sesame seeds, and a drizzle of sriracha if desired for extra spice.

Nutrition Facts

Serving size	(3077.7g)

Amount per serving	% Daily Value*
Calories	2601.3

Total Fat 77.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 14.3g
Cholesterol 0mg	0%
Sodium 7986.7mg	0%
Total Carbohydrate 360.7g	0%
Dietary Fiber 55.1g	0%
Total Sugars 58.2g
Protein 148.9g	0%

Vitamin D 40.8IU	0%
Calcium 2135.8mg	0%
Iron 37.0mg	0%
Potassium 6302.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 21.8%

Carbs: 52.8%