Ingredients
Scale
- 8 oz ramen noodles
- 1 cup firm tofu, cubed
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp chili paste
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 cup spinach leaves
- 1 tbsp sesame oil
- 2 cloves garlic, minced
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add garlic and sauté until fragrant.
- Add vegetable broth, soy sauce, miso paste, and chili paste. Bring to a simmer.
- Add mushrooms, carrots, and tofu. Cook for 5-7 minutes until vegetables are tender.
- Stir in spinach and cook until wilted.
- Divide noodles into bowls, ladle hot broth with vegetables on top, garnish with green onions and serve hot.
Notes
- Adjust spice level by increasing or decreasing chili paste.
- You can add other vegetables like bok choy or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg