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Spicy Veggie Ramen

Beverly Verwey
You can have this spicy soup ready to eat in a short time.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, Lunch
Calories 499 kcal

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: 14.1g
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