Go Back

Vegetable Ramen Noodle Soup

A hearty, aromatic vegetable ramen noodle soup packed with fresh veggies, tamari, and a hint of toasted sesame oil—ready in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 365 kcal

Equipment

  • 2 Medium saucepans
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Slotted spoon
  • 1 Tongs

Ingredients
  

For the Soup

  • 1 tablespoon Neutral oil Canola or vegetable
  • 1 cup Cremini mushrooms Thinly sliced or substitute with your favorite kind
  • 2 Scallions Thinly sliced, reserve green parts for garnish
  • 2 tablespoons Tamari Plus more to taste
  • 1 clove Garlic Minced
  • 1 teaspoon Ginger Grated
  • 5 cups Vegetable broth
  • 0.5 tablespoon Chili garlic sauce Or Sriracha, optional
  • 0.5 tablespoon Agave nectar Or honey for non-vegans
  • 0.25 teaspoon Dijon mustard Or hot mustard, optional
  • 1 drizzle Toasted sesame oil
  • 2 Baby bok choy Halved
  • 1 medium Carrot Zoodled or julienned into thin strips
  • 1 medium Zucchini Zoodled or julienned into thin strips
  • 1 pack Ramen noodles 3-ounce, use 2 packs if extra noodles desired
  • Salt To taste
  • Scallions For garnish
  • Cilantro leaves For garnish
  • Chili garlic sauce Optional garnish

Instructions
 

Instructions

  • Heat the neutral oil in a medium saucepan over medium heat. Add mushrooms and white parts of scallions. Sauté until softened, about 5 minutes.
  • Add tamari, garlic, and ginger. Sauté for 1 minute until fragrant.
  • Stir in vegetable broth, chili garlic sauce, agave nectar, mustard, and sesame oil. Simmer 5 minutes to meld flavors. Adjust with salt or tamari if needed.
  • In a separate pot, boil salted water. Blanch bok choy for 3 minutes, then set aside. Blanch carrots for 3 minutes and set aside. Zucchini does not require cooking.
  • In the same pot, cook the ramen noodles according to package instructions. Transfer noodles to serving bowls using tongs.
  • Ladle hot broth over the noodles and add zucchini. Arrange carrots and bok choy on top.
  • Top with mushrooms using slotted spoon.
  • Garnish with reserved scallion greens, cilantro, and extra chili sauce if desired.
  • Finish with a drizzle of toasted sesame oil and serve hot.

Notes

Store leftovers in airtight containers for up to 3 days. Freeze broth separately without noodles and add fresh noodles when reheating for best texture.