Ingredients
Scale
- 200g ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sesame oil
- 1 cup sliced shiitake mushrooms
- 1 cup cubed tofu
- 1/2 cup chopped green onions
- 1 cup bamboo shoots
- Soft-boiled eggs (optional)
Instructions
- Cook ramen noodles according to package instructions, then drain and set aside.
- In a pot, combine vegetable broth, soy sauce, miso paste, and sesame oil; bring to a simmer.
- Add mushrooms and tofu, cooking until tender and flavors meld, about 5 minutes.
- Divide noodles into bowls, ladle hot broth over them, and top with green onions and bamboo shoots. Optionally add soft-boiled eggs.
Notes
- Adjust soy sauce for saltiness.
- Feel free to add vegetables like spinach or bok choy for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
