Ingredients
Scale
- 4 oz ramen noodles
- 4 cups low-sodium vegetable broth
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 2 tbsp soy sauce (low-sodium preferred)
- 2 green onions, sliced
- 1 cup assorted vegetables (carrots, bell peppers, chopped)
- 1 cup cubed tofu (optional)
- 1 tbsp olive oil
- Sesame seeds, for garnish
- Nori seaweed sheets, for garnish
Instructions
- Prep all ingredients: chop vegetables and slice green onions.
- In a large pot over medium heat, drizzle olive oil. Sauté garlic and ginger until fragrant (about 1-2 minutes).
- Pour in vegetable broth and soy sauce; bring to a gentle simmer.
- Add ramen noodles to the simmering broth and cook according to package directions (usually about 4-5 minutes).
- Stir in chopped vegetables and tofu if using; cook until tender yet crisp (about 3-4 minutes).
- Serve hot in bowls topped with green onions, sesame seeds, and nori strips.
Notes
- Use fresh veggies for maximum flavor and color.
- For a vegetarian option, ensure all sauces are plant-based.
- Customize with your favorite toppings like chili oil for extra spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 360
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg