Vegetable Ramen

This Vegetable Ramen is a vibrant and wholesome dish that combines fresh vegetables and savory broth for a comforting meal. Perfect for a quick dinner, it delivers both flavor and nutrition in each bowl.

Ingredients

• Ramen noodles - 150 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Broccoli florets - 100 grams
• Green onions - 2 stalks, chopped
• Spinach - 50 grams
• Tofu - 100 grams, cubed
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the vegetable broth and soy sauce to the pot, bringing it to a simmer.
3. Stir in the carrots, red bell pepper, and mushrooms, cooking for 5 minutes until they begin to soften.
4. Add the broccoli florets and tofu cubes, letting the mixture simmer for an additional 5 minutes.
5. Meanwhile, cook the ramen noodles according to package instructions in a separate pot, then drain and set aside.
6. Once the vegetables are cooked, fold in the spinach and cook for another 2-3 minutes until wilted.
7. Divide the cooked ramen noodles into two bowls, ladle the vegetable broth and vegetables over the noodles.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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