10-Minute Vegetable Ramen Noodles

A bowl of vegetable ramen noodles garnished with a boiled egg cut in half lengthwise and a small bunch of leafy greens

10-Minute Vegetable Ramen Noodles

Easy Vegetable Ramen Noodles with a spicy miso broth. Loaded with veggies, plant-based protein, and an optional soft-cooked egg, this vegetarian ramen noodle bowl is ready in just 10 minutes and is the perfect quick lunch or dinner.

Course Main Course

Keyword Bok Choy, Cilantro, Edamame, Garlic, Ginger, Hard-Boiled Eggs, Miso Paste, Ramen Noodles, Scallions, Sesame Oil, Sesame Seeds, Vegetable Broth

Cooking Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 523kcal

Author HeyNutritionLady.com

Equipment

Medium Saucepan
Stovetop

Ingredients

1 Tbsp Sesame Oil Or vegetable oil
1 Tbsp Ginger
1 clove Garlic Minced
1/2 package Ramen Noodles Without seasoning packet
2 cups Vegetable Broth Or stock
1 Tbsp Miso Paste
1/2 bunch Buk Choy Chopped into bite-size pieces
1/2 Carrot Medium, shredded
1/2 cup Edamame
1/4 cup Cilantro Chopped
1 Hard-Boiled Egg Large
Sesame Seeds Optional, for garnish

Instructions

Heat a medium-sized saucepan over medium high heat. Add 1 teaspoon sesame oil, the grated ginger, crushed garlic, and scallions. Sauté until vegetables are soft and just beginning to brown.
Add the vegetable broth and use a spoon to scrape any bits from the bottom of the pot.
Place the miso paste in a small bowl and add a few tablespoons of broth to make a slurry. Then, add this mixture back into the broth.
Add the noodles, and let cook for 3-4 minutes, stirring to break up the noodles.
When the noodles have softened most of the way, add the vegetables. Allow the ramen to simmer for another couple of minutes, and then transfer to a bowl.
Garnish with sliced scallions, cilantro, and a sprinkle of black sesame seeds. Season with soy sauce and / or Sriracha.
Serve immediately.

Nutrition