Soy-Free Vegetable Ramen
Dive into a comforting bowl of Soy-Free Vegetable Ramen, a delightful twist on a comforting classic that’s bursting with fresh flavors and nourishing ingredients. This recipe replaces traditional soy sauce with coconut aminos for a naturally sweet and savory depth, making it ideal for those with soy sensitivities. Packed with vibrant vegetables like julienned carrots, zucchini, baby bok choy, and shiitake mushrooms, this ramen is not only visually stunning but also packed with vitamins and nutrients. The simple yet aromatic broth is infused with fresh ginger and garlic, then drizzled with toasted sesame oil and rice vinegar for that authentic umami kick. Perfect for weeknight dinners, this quick and easy recipe comes together in just 35 minutes and can be tailored to suit gluten-free or vegan diets. Garnish with nori strips and green onions for an extra layer of flavor and enjoy a wholesome, soy-free take on ramen that satisfies both body and soul.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 1 tablespoon Ginger
- 3 cloves Garlic
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 2 small Baby bok choy, halved
- 1 cup Shiitake mushrooms, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 2 packs Ramen noodles (soy-free, gluten-free if needed)
- 2 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 2 stalks Green onions, sliced
- 0.5 sheet Nori sheets, cut into strips
- to taste Salt
- to taste Black pepper
Instructions
In a large pot, heat the vegetable broth over medium heat.
While the broth is warming, peel and grate the ginger, and mince the garlic.
Add the ginger and garlic to the broth, and let it simmer for 5 minutes to infuse the flavors.
Prepare your vegetables (julienne carrots and zucchini, slice mushrooms and bell peppers, and halve the baby bok choy).
Add the mushrooms, carrots, red bell pepper, and bok choy to the simmering broth. Allow to cook for 5 minutes.
While the vegetables are cooking, prepare the ramen noodles according to the package instructions. Drain and set aside.
Stir in the coconut aminos, rice vinegar, and toasted sesame oil to the broth and adjust the seasoning with salt and black pepper to taste.
Divide the cooked noodles evenly into four bowls.
Ladle the hot vegetable broth and cooked vegetables over the noodles.
Top with julienned zucchini, green onions, and nori strips for garnish.
Serve immediately and enjoy your soy-free vegetable ramen.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 48.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 555 mg | 43% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
