Veg Ramen
Craving ramen but want it quick? This vegetarian ramen comes together fast with a broth you'll want to slurp up, full of fresh veggies and chewy noodles.
Ingredients
- 2 tablespoons sesame oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, cut into thin strips
- 1.5 cups mushrooms, sliced (such as shiitake or cremini)
- 0.75 cups frozen edamame, shelled
- 8 cups vegetable broth
- 0.5 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha (optional, for heat)
- 4 packages (85 grams each) instant ramen noodles (without flavor packets)
- 4 cups fresh baby spinach
- 0.5 cup chopped green onions, for garnish
- 2 sheets nori (seaweed), cut into strips, for garnish
- 1 tablespoon black sesame seeds, for garnish (optional)
Instructions
- Heat 2 tablespoons sesame oil in a large pot or Dutch oven over medium heat.
- Add 4 cloves finely chopped garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant, stirring constantly.
- Add 2 medium carrots cut into thin strips and 1.5 cups sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in 8 cups vegetable broth, 0.5 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 teaspoon sriracha (if using for heat). Bring the broth to a boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
- Add 0.75 cups frozen shelled edamame to the simmering broth and cook for another 2-3 minutes.
- Add 4 packages (85 grams each) instant ramen noodles (discarding the flavor packets) to the pot. Cook according to package instructions, usually 3-4 minutes, until the noodles are tender.
- Stir in 4 cups fresh baby spinach during the last minute of cooking, just until it wilts.
- Divide the ramen into 4 serving bowls. Garnish each bowl with 0.5 cup chopped green onions, strips of 2 sheets nori, and 1 tablespoon black sesame seeds (if using). Serve immediately.