Vegan Ramen

Large pot; cutting board; knife; measuring spoons/cups

10 minutes

30 minutes

Japanese

Vegan, Ramen, Healthy, Comforting, 30 Minutes

Main Course

Boiling/Simmering

Vegan

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1 teaspoon sesame oil

1 clove garlic, minced

2 tablespoons grated ginger root

2 cups vegetable broth

2 tablespoons soy sauce or tamari sauce

1 tablespoon rice vinegar or apple cider vinegar

2 tablespoons miso paste (optional)

4 ounces ramen noodles (or other noodles of choice)

1 cup sliced mushrooms (shiitake or button mushrooms work well)

1 cup sliced carrots

½ cup frozen peas

Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for about one minute until fragrant.

Add the vegetable broth, soy sauce or tamari sauce, rice vinegar or apple cider vinegar, and miso paste (if using). Bring to a boil then reduce heat to low and simmer for 10 minutes.

Add the ramen noodles to the pot and cook for 5 minutes until tender.

Add the mushrooms, carrots, and peas to the pot and cook for an additional 5 minutes until vegetables are tender.

Serve hot with your favorite toppings such as green onions, sesame seeds, nori strips, etc. Enjoy!

Calories – 400 kcal; Protein – 15g; Fat – 10g; Carbohydrates – 55g; Fiber – 8g; Sodium – 600mg

This vegan ramen is a delicious and healthy meal that can be prepared in just 30 minutes! It’s packed with flavor and nutrition from sesame oil, garlic, ginger root, vegetable broth, soy sauce or tamari sauce, rice vinegar or apple cider vinegar, miso paste (optional), ramen noodles (or other noodles of choice), mushrooms (shiitake or button mushrooms work well), carrots and frozen peas. Enjoy this comforting bowl of vegan ramen with your favorite toppings!

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Japanese cuisine uses a wide variety of seafood, including fish, squid, octopus, and shrimp.