Get the Recipe: Vegetable Ramen Noodle Soup
If you love ramen noodles, then you'll love this Vegetable Ramen Noodle Soup! It is packed with vegetables and extremely delicious!
Ingredients
For the soup:
- 1 tablespoon neutral oil, canola or vegetable
- 1 cup cremini mushrooms or your favorite kind, thinly sliced
- 2 scallions, thinly sliced (reserve green part for garnish)
- 2 tablespoons tamari, plus more as desired
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 5 cups vegetable broth
- ½ tablespoon chili garlic sauce or Sriracha sauce, optional, plus more for garnish if using
- ½ tablespoon agave nectar or honey for non-vegans
- ¼ teaspoon Dijon mustard or hot mustard, optional
- a drizzle toasted sesame oil
- 2 small baby bok choy, halved
- 1 medium carrot, zoodled or julienned into thin strips – I used this tool.
- 1 medium zucchini, zoodled or julienned into thin strips – I used this tool.
For the ramen:
- salt, to taste
- 1 (3-ounce) pack ramen noodles, if you typically like a lot of noodles then feel free to do 2 packs, but I think 1 is sufficient with all of the veggies.
Optional Garnish:
- scallions
- cilantro leaves
- chili garlic sauce or Sriracha
Equipment
- 2 medium sauce pans
- Chef's Knife
- Cutting Board
- Slotted Spoon
- Tongs
Instructions
Begin your broth:
- Heat the neutral oil in a medium sauce pan over medium heat. Add in the mushrooms and white parts of the scallions and sauté until softened, about 5 minutes.
- Stir in the tamari, garlic and ginger and sauté until fragrant, about 1 minute.
- Stir in the vegetable broth, chili garlic sauce, agave nectar, mustard, and sesame oil. Simmer for 5 minutes to let the flavors meld over medium-low heat. Taste the broth and add salt or more tamari, if needed.
Blanch the bok choy and carrots:
- Meanwhile, bring a separate medium sauce pan of salted water to a boil over medium-high heat. Add in the bok choy and blanch for 3 minutes. Once done, remove with a slotted spoon. Transfer those onto a plate. Next, blanch your carrots, about 3 minutes. Remove those with a slotted spoon and transfer those onto the plate with the bok choy.
- We are not going to cook the zucchini. It will retain it’s texture better (and not get mushy), if we do not. It will heat once you add and stir it into your soup. If for some reason you are using big chunks of zucchini and your pieces are not julienned, then I would recommend sautéing them with your mushrooms.
Make the noodles:
- To make the noodles, use the same pot of boiling water, and cook according to the package instructions. Once done, carefully transfer the noodles with a pair of tongs into two serving bowls.
- Ladle in several spoonfuls of broth over the noodles and zucchini. Arrange the carrots and bok choy on top, kind of pretty-like. Then ladle on some of the mushrooms with a slotted spoon. Serve and top the soup with garnishes, if using.Enjoy!
Serving: 8ounces, Calories: 365kcal, Carbohydrates: 51g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Sodium: 4544mg, Potassium: 653mg, Fiber: 5g, Sugar: 16g, Vitamin A: 11637IU, Vitamin C: 73mg, Calcium: 180mg, Iron: 4mg