Spicy Veggie Ramen
You can have this spicy soup ready to eat in a short time.
Ingredients
- 2 cloves garlic - chopped
- 3" thumb ginger - approximately 2 tbsp
- 1/2 medium onion - sliced
- 2 cups low-sodium vegetable broth - plus extra for sauté
- 1 tbsp soy sauce
- 4 oz mushroom - any variety, sliced
- 2 tsp white or yellow miso
- 2 oz dry ramen noodles
- 2 green onions - sliced
- 1 tbsp sriracha - or to your taste
- 1 head bok choy - with leaves separated
- 1/2 medium carrot - or about 1/4 cup grated carrot
- 1 tbsp tomato paste - optional
Instructions
- In a pan heat 1 Tbsp of veggie broth and sauté the onion and garlic for 3 minutes.
- Add the mushrooms and additional broth as needed. Sauté for 5 more minutes until onions and mushrooms start to carmelize.
- Add the ginger, broth, soy sauce, miso, green onions, and sriracha. Cook for 1 minutes. If using the tomato paste, add it now.
- Cook the ramen noodles according to the package.
- Meanwhile, add the bok choy to the soup and let the bok choy wilt.
- Once noodles are cooked, drain them and place the noodles in a bowl. Pour the soup over the noodles and top with grated carrots and enjoy!
Notes
Increase or decrease the sriracha to your taste.
Nutrition
Calories: 499kcalCarbohydrates: 80.1gProtein: 29.1gFat: 2.2g