Description
Savor this quick and flavorful ramen noodles dish, brimming with fresh vegetables and a savory broth that’s perfect for cozy evenings or last-minute gatherings.
Ingredients
Scale
- 200g ramen noodles (fresh or instant)
- 4 cups low-sodium vegetable broth
- 2 tbsp low-sodium soy sauce
- 1 tbsp grated fresh ginger
- 2 green onions, finely chopped
- 1 cup mixed vegetables (e.g., bell peppers, bok choy)
- 1 tsp sesame oil
- 2 soft-boiled eggs (optional)
Instructions
- In a large pot, heat vegetable broth over medium heat until simmering. Stir in grated ginger and soy sauce.
- Add ramen noodles to the simmering broth and cook according to package instructions (approximately 3 minutes).
- During the last minute of cooking, stir in mixed vegetables to maintain their crunch.
- Ladle the hot broth and noodles into bowls. Top generously with sliced green onions and a drizzle of sesame oil.
- Optionally, add half a soft-boiled egg to each bowl for an extra touch of richness.
Notes
- Customize your ramen by adding leftover proteins such as chicken or tofu.
- Experiment with spices like chili flakes for a spicy kick or miso paste for added depth.
- To store leftovers, keep noodles and broth separate; reheat the broth first before adding noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg