Teresa's Recipes
Savory Veggie Ramen
Embrace the comforting warmth of this Savory Veggie Ramen. This recipe is a delightful dance of textures and flavors with tender vegetables, slurp-worthy noodles, and a deeply satisfying, savory broth. It's a bowl of comfort that's perfect for those chilly evenings or when you're in need of a quick, yet hearty meal. Originating from Japan, ramen has become a global favorite, and this veggie-packed version brings a healthy twist to the traditional dish.
Ingredients
- 2 Soft-boiled eggs
- 1 tablespoon Sriracha
- 2 tablespoons Sesame oil
- 4 tablespoons Soy sauce
- 1 tablespoon Fresh ginger, grated
- 2 Garlic cloves, minced
- 4 Green onions, chopped
- 2 cups Bok choy, chopped
- 1 cup Mushrooms, sliced
- 1 cup Carrots, julienned
- 2 packs Ramen noodles
- 4 cups Vegetable broth
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 12g
- Carbs: 50g
- Protein: 10g
- Sodium: 1500mg
- Sugar: 7g
Instructions
- Bring the vegetable broth to a boil in a large pot.
- Add the ramen noodles to the boiling broth and cook according to the package instructions. Then, remove the noodles and set aside, keeping the broth simmering.
- Heat the sesame oil in a separate pan over medium heat.
- Add the garlic and ginger to the pan and sauté until fragrant, about 1 minute.
- Add the carrots, mushrooms, and bok choy to the pan and cook until the vegetables are tender, about 5 minutes.
- Transfer the cooked vegetables to the pot with the simmering broth.
- Stir in the soy sauce and sriracha into the broth, adjusting to taste.
- Add the cooked noodles back into the broth and let it simmer for an additional 5 minutes for the flavors to meld together.
- Ladle the ramen into bowls, making sure to get an even distribution of noodles and veggies.
- Top each bowl with a soft-boiled egg, sliced in half, and a sprinkle of chopped green onions.
- Serve hot and enjoy! Feel free to add more sriracha or soy sauce to taste.