Description
A delicious and healthy vegetable ramen recipe made with fresh ingredients.
Ingredients
Scale
- 4 cups vegetable broth
- 2 packs ramen noodles (no seasoning packets)
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach
- 1 medium carrot, julienned
- 1/2 cup corn kernels (fresh or frozen)
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add mushrooms and carrots to the pot and cook for another 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth and soy sauce. Bring to a gentle boil.
- Add ramen noodles to the boiling broth and cook per package instructions, usually 3-4 minutes.
- In the last minute of cooking, add spinach and corn. Stir until spinach is wilted.
- Ladle ramen into bowls and garnish with sliced green onions. Serve immediately.
Notes
- This recipe is versatile; feel free to add any other vegetables you like.
- You can also add protein such as tofu or chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg