Ingredients
Scale
- 200g dried ramen noodles
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup bok choy, chopped
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional: chili flakes
Instructions
- Cook ramen noodles according to package instructions, then drain and set aside.
- In a large pot, heat vegetable broth over medium heat.
- Add soy sauce, sesame oil, mushrooms, and carrots; simmer for 5 minutes.
- Stir in bok choy and cook until wilted, about 2 minutes.
- Divide cooked noodles into bowls and ladle hot broth with vegetables on top.
- Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
- For extra spice, add chili flakes or hot sauce.
- Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg