Description
This cozy Japanese-style vegetable ramen bowl features mushrooms, bok choy, and a rich, plant-based broth. Easy, flavorful, and perfect for weeknight dinners.
Ingredients
2 portions fresh ramen noodles (or dried)
2 garlic cloves, minced
1 tablespoon grated ginger
1 cup sliced mushrooms (shiitake or cremini)
4 cups vegetable broth
2 tablespoons soy sauce
2 small heads bok choy, halved
1/3 cup sweet corn
2 tablespoons sliced green onions
1 teaspoon sesame seeds (for garnish)
Instructions
1. In a large pot, heat a bit of oil and sauté garlic and ginger until fragrant (30 seconds).
2. Add mushrooms and cook for 4–5 minutes until softened.
3. Pour in vegetable broth and soy sauce. Simmer for 10 minutes.
4. Add bok choy and corn. Cook 3–5 minutes until just tender.
5. Cook ramen noodles separately per package directions. Drain.
6. Divide noodles into bowls. Ladle broth and vegetables on top.
7. Garnish with green onions, sesame seeds, and optional chili oil. Serve hot.
Notes
Add tofu, miso paste, or chili garlic sauce for variation.
Use gluten-free tamari and rice noodles to make it gluten-free.
Store broth and noodles separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetable ramen, japanese ramen bowl, plant-based noodles, comfort food