Ingredients
Scale
- 200g of ramen noodles
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup spinach, fresh
- 1 cup carrots, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- Chili flakes (to taste)
- Green onions, for garnish
Instructions
- Begin by boiling water in a pot. Once boiling, add the ramen noodles and cook them according to the package instructions until al dente. Drain and set aside.
- In a separate pan, heat sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant. Add the sliced mushrooms and cook until softened. Combine the cooked noodles with the vegetable mixture and stir to blend flavors.
- In a large pot, pour in the chicken or vegetable broth and bring it to a simmer. Add soy sauce, julienned carrots, and chili flakes. Let it simmer for 10-15 minutes, allowing the flavors to meld together. Stir in the fresh spinach just before serving.
- Assemble the bowl by layering the noodles, pouring the savory broth over them, and topping with vibrant vegetables. Garnish with chopped green onions for a fresh finish.
Notes
- Store leftover components separately in airtight containers for up to 3 days.
- This bowl pairs beautifully with gyoza or a seaweed salad.
- For a personalized touch, feel free to add your favorite proteins or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg