Vegetable Ramen

This Vegetable Ramen is a delightful and comforting dish featuring a savory broth and an array of colorful vegetables. Perfect for a nourishing lunch, it combines authentic Japanese flavors with fresh ingredients for a satisfying meal.

Ingredients

• Ramen noodles - 150 grams
• Vegetable broth - 750 ml
• Soy sauce - 30 ml
• Sesame oil - 10 ml
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Snow peas - 100 grams, trimmed
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onions - 2, chopped
• Spinach - 50 grams
• Tofu - 100 grams, cubed
• Nori sheets - 2, cut into strips
• Chili oil - optional, for serving

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
3. Add the julienned carrot, sliced bell pepper, snow peas, and mushrooms to the pot. Allow to simmer for 5-7 minutes until the vegetables are tender.
4. While the vegetables are cooking, prepare the ramen noodles according to package instructions in a separate pot, then drain and set aside.
5. Once the vegetables are tender, stir in the spinach and cubed tofu, cooking for an additional 2-3 minutes until the spinach wilts.
6. Divide the cooked ramen noodles into two bowls, then ladle the hot vegetable broth and vegetables over the noodles.
7. Garnish with chopped green onions and nori strips. Drizzle with chili oil if desired. Serve immediately.

Nutrition

• Calories: 410
• Protein: 18 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 920 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• Provides protein from tofu, making it a balanced vegetarian meal.

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