Ingredients
Scale
- 4 oz ramen noodles
- 4 cups vegetable broth
- 2 green onions, sliced
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- ½ cup grilled tofu or chicken (optional)
Instructions
- Prepare all ingredients by chopping vegetables and mincing garlic and ginger.
- In a large pot, bring water to a boil. Cook the ramen noodles according to package instructions until tender but still chewy.
- In another pot, heat sesame oil over medium heat. Sauté garlic and ginger for about 1 minute until fragrant.
- Add vegetable broth and soy sauce to the pot, stirring well. Bring to a gentle simmer.
- Toss in julienned carrots and bell peppers; cook for 3–4 minutes until tender yet crisp.
- Gently add cooked ramen noodles into the broth mixture, stirring carefully.
- Serve hot, garnished with sliced green onions.
Notes
- For added flavor, consider incorporating mushrooms or bok choy.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg