Ingredients
- 4 cups vegetable broth
- 2 cups ramen noodles (vegan)
- 1/2 cup coconut milk
- 1/4 cup soy sauce or tamari
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
Instructions
- Bring vegetable broth to a boil in a large pot over medium-high heat.
- Add ramen noodles and cook according to package instructions until tender.
- Stir in coconut milk, soy sauce or tamari, sesame oil, sesame seeds, carrots, bell peppers, mushrooms, garlic, and ginger.
- Reduce heat and simmer for 10 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
- Ladle ramen into bowls and top with chopped green onions before serving.
Notes
- Add tofu or peanut butter for extra protein and richness.
- Toss in spinach or bok choy at the end for added greens.
- Spice it up with chili oil, red pepper flakes, or sriracha.
- Use tamari and gluten-free noodles for a gluten-free version.
- Full-fat coconut milk creates a creamier broth, but light coconut milk can be used for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
