Vegetable Ramen
Dive into a warm bowl of comfort with this vibrant Vegetable Ramen recipe, a nourishing and flavor-packed twist on traditional ramen. Featuring a fragrant broth infused with garlic, ginger, soy sauce, and miso paste, this dish is brimming with fresh vegetables like baby bok choy, shiitake mushrooms, carrots, and sweet corn, alongside tender cubes of tofu and perfectly cooked ramen noodles. Topped with crunchy green onions, toasted sesame seeds, savory nori, and a dash of sriracha for subtle heat, this recipe offers the ultimate balance of taste and texture. Ready in under an hour, this homemade ramen is perfect for a quick yet satisfying meal that’s vegetarian-friendly and customizable to your spice preference. Perfect for cozy nights, this recipe will have you savoring every spoonful!
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons miso paste
- 3 cloves garlic cloves
- 1 inch piece ginger
- 3 stalks green onions
- 1 medium carrot
- 2 heads baby bok choy
- 0.5 pound shiitake mushrooms
- 8 ounces ramen noodles
- 14 ounces tofu
- 1 cup corn kernels
- 1 tablespoon sesame oil
- 2 sheets seaweed sheets (nori)
- 2 tablespoons sesame seeds
- 1 tablespoon sriracha (optional)
Instructions
Prepare all ingredients by mincing the garlic, peeling and grating the ginger, and slicing the green onions (keeping the white and green parts separate). Thinly slice the carrot and shiitake mushrooms, chop the bok choy, and dice the tofu into 1-inch cubes.
In a large pot, heat the sesame oil over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions, sautéing for about 2 minutes until fragrant.
Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer.
Stir in the soy sauce and miso paste, whisking until the miso is fully dissolved in the broth.
Add the carrot slices, shiitake mushrooms, and corn kernels to the pot. Cook for 5 minutes.
Add the chopped bok choy and tofu cubes to the broth, simmering for another 5 minutes.
In a separate pot, cook the ramen noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
Add the cooked noodles to the simmering soup, stirring to combine. Simmer for an additional 2-3 minutes to allow flavors to meld.
Serve hot in bowls, topping with sliced green portions of the green onions, crumbled seaweed sheets, sesame seeds, and a drizzle of sriracha if desired for extra spice.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1518 mg | 32% | |
*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.
