Vegan Ramen Bowl Recipe
This recipe takes just 20 minutes to prepare, and the ramen bowl comes out tasting delicious, with deep umami-like flavors. It is filled with chewy noodles and a lot of fresh veggies, which enhance the taste profile even more.
Ingredients
- 2 packages gluten-free instant ramen
- 4 cups vegetable broth
- 4 cups water
- 1 cup carrots shredded
- ½ cup scallions sliced
- ¼ cup dried shiitake mushrooms
- 7 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons Sriracha hot sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon freshly grated ginger
- 1 clove garlic minced
- Sliced tofu as topping
- Sesame seeds as topping
- Basil leaves as topping
- Steamed broccoli florets as topping
Instructions
- Place a large pot over medium heat, add in the sesame oil, allow to heat up, then add the ginger and garlic, stir-fry until it is fragrant, about 2 minutes.
- Add in the mushrooms, vegetable broth, soy sauce, water, rice vinegar, hot sauce, and shredded carrots. Stir and bring to a boil, then reduce the heat to low, and allow to simmer for 10 minutes.
- Add the ramen noodles (discarding the seasoning packets) to the pot, and cook for 3-5 minutes.
- Stir in the sliced scallions, and check for taste, as you can add more hot sauce or soy sauce to your taste.
- Remove from heat, and serve in bowls, then top with some sliced tofu, sesame seeds, shredded carrots, and sliced scallions. Enjoy!
Nutrition
Serving: 1gCalories: 430kcalCarbohydrates: 45gProtein: 16gFat: 20gSodium: 1000mgFiber: 4gSugar: 4g
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