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Healthy Ramen Noodle Recipe Vegetarian

Enjoying a bowl of healthy vegetarian ramen not only satisfies your cravings but also nourishes your body. To make the most of your meal, focus on these tips: Aim for 75% of your toppings to be vegetables like leafy greens and mushrooms. Choose soba noodles as a healthier alternative to traditional ramen. Use low sodium soy sauce and sesame oil for flavor without excess salt. Avoid the seasoning packet that comes with instant ramen due to high MSG. Adding high fiber content from vegetables and whole grains can further enhance your meal's health benefits.
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Ingredients
  

  • - 4 cups vegetable broth
  • - 1 cup soy milk
  • - 1 cup dried shiitake mushrooms
  • - 2 tablespoons miso paste
  • - 2 tablespoons mirin
  • - 3 cloves garlic minced
  • - 1-inch piece of ginger minced
  • - 1 onion diced
  • - 200g ramen noodles fresh or dried
  • - 1 cup baby spinach
  • - 1 block of baked tofu cubed (or soft-boiled eggs for non-vegan option)
  • - Scallions sliced (for garnish)
  • - Sesame seeds for garnish
  • - Hot chili oil optional, for garnish
  • - Nori seaweed cut into strips (optional)
  • - Bamboo shoots optional
  • - Bean sprouts optional

Instructions
 

  • In a pot, heat a drizzle of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until fragrant and translucent, about 5 minutes.
  • Add the dried shiitake mushrooms to the pot, along with the vegetable broth. Bring to a simmer and allow the mushrooms to steep for about 15 minutes.
  • Remove the shiitake mushrooms and set aside. Stir in the soy milk, miso paste, and mirin. Mix until the miso is completely dissolved, and let the broth simmer for an additional 10 minutes.
  • In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
  • Slice the reserved shiitake mushrooms and return them to the broth along with the baby spinach. Cook until the spinach wilts, about 2 minutes.
  • To serve, divide the cooked ramen noodles into bowls and ladle the hot broth over the noodles. Top with baked tofu (or eggs), garnishes like scallions, sesame seeds, and optional toppings such as nori, bamboo shoots, and bean sprouts.