Description
This soul-warming vegetarian ramen is the ultimate weeknight comfort food, combining savory umami notes with fresh, vibrant vegetables. Using a fragrant base of sesame oil, garlic, and ginger, this broth comes together in just minutes. It is a nourishing, approachable, and versatile dish that transforms simple pantry staples into a restaurant-quality meal, perfect for a busy day when you need something cozy and satisfying.
Ingredients
1 tablespoon sesame oil
3 teaspoons fresh ginger, grated
4 teaspoons garlic, minced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
4 cups vegetable stock
1/2 cup fresh shiitake mushrooms, sliced
2 large eggs
1 cup fresh baby spinach
2 (3 oz) packs dried ramen noodles (discard seasoning packets)
Hot sauce, to taste
1/2 cup green onions, sliced
1 cup carrots, shredded
Optional: sesame seeds for garnish
Instructions
Heat your sesame oil in a large pot over medium heat.
Add the minced garlic and grated ginger, stirring constantly for about two minutes until fragrant and soft.
Pour in the vegetable stock, soy sauce, and rice wine vinegar, bringing the mixture to a gentle boil.
Add the shiitake mushrooms and let the broth simmer for about 5 minutes to infuse flavors.
Add the ramen noodles and cook according to package instructions (usually 3 minutes).
In a separate pot, soft-boil the eggs for 6-7 minutes, then peel and halve them.
Add the spinach and carrots to the main pot just before serving, cooking for 1 minute until wilted.
Ladle the soup into bowls, top with halved eggs, green onions, hot sauce, and sesame seeds.
Notes
Store leftover broth and noodles separately to prevent the noodles from becoming soggy. You can add extra vegetables like bok choy or snap peas for more nutrition.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop Boiling
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 1150mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 185mg