Looking for a quick and delicious vegetarian meal idea? Look no further than this easy-to-follow vegetarian ramen recipe! Packed with veggies and flavor, this dish is sure to satisfy your hunger without breaking the bank.
Ingredients:
- 4 packs of instant ramen noodles
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 8 ounces mushrooms, sliced
- 1 cup bok choy or spinach leaves
- Green onions, chopped (for garnish)
Directions:
- Cook the instant ramen noodles according to package instructions, reserving the seasoning packets for later.
- In a large pot or Dutch oven over medium heat, add the sesame oil along with the minced garlic and grated ginger. Cook for about one minute until fragrant.
- Add in the mushroom slices and cook until they start to release their juices.
- Pour in four cups of vegetable broth along with any additional seasonings you prefer such as hot sauce or soy sauce.
- Bring mixture to a boil then reduce heat and simmer until vegetables are cooked through.
- At this point add in ramen noodle seasoning packets if desired.
- Mix in bok choy or spinach leaves before serving.
Cooking time:
This recipe takes approximately fifteen minutes from start to finish.
Pro-tips:
Add protein such as tofu or tempeh cubes by cooking it first after step two then adding in when you put in your bok choy/spinach
You can try different toppings like bean sprouts/cilantro on top!
Seasoning options:
Sriracha hot sauce
Soy sauce
Chili flakes
Recommended Tools:
Large pot/Dutch oven
Sharp knife
Cutting board
To Sum Up:
Takeaway: This quick and easy vegetarian ramen recipe is perfect for those looking for a delicious, hassle-free meal option that’s packed with veggies and flavor. So why not give it a try tonight?
FAQs
1. Can this recipe be made vegan and gluten-free?
Yes, this recipe can easily be adapted to work for a vegan and gluten-free diet. Simply substitute the ramen noodles with gluten-free rice noodles or another gluten-free noodle of your choice. Additionally, you can use tamari instead of soy sauce to make it gluten-free.
2. I’m not a big fan of mushrooms. What other vegetables could I add into the broth?
While mushrooms provide great texture and umami flavor to the broth, you can certainly swap them out for other vegetables that you prefer. Some options include sliced bell peppers, shredded carrots or cabbage, baby bok choy leaves, or asparagus spears.
3. How long will the leftovers last in the fridge?
Leftovers can be stored in an air-tight container in the refrigerator for up to 4 days. To reheat, simply heat gently on a stovetop until warmed through or microwave individual portions until heated sufficiently.
