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Flavorful Vegetable Ramen Bowl

vegetable ramen bowl - featured image
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A wholesome and easy-to-make vegetable ramen bowl featuring a rich miso broth, fresh vegetables, and tender noodles. Perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 4 cups vegetable broth (homemade or low-sodium store-bought)
  • 3 tablespoons white miso paste
  • 1-inch piece fresh ginger, peeled and sliced thin
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce or tamari (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 200g fresh ramen noodles or dried ramen noodles (about 7 oz)
  • 1 cup shiitake mushrooms, sliced
  • 1 small carrot, julienned or thinly sliced
  • 1 cup baby spinach or bok choy leaves
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup shredded cabbage (optional)
  • 2 green onions, thinly sliced
  • Soft boiled egg halves (optional)
  • Chili flakes or togarashi (optional)
  • Fresh cilantro or parsley (optional)
  • Sesame seeds, toasted (for garnish)

Instructions

  1. In a large pot, combine vegetable broth, sliced ginger, minced garlic, soy sauce, and rice vinegar. Bring to a gentle simmer over medium heat and let simmer for 15-20 minutes, skimming off any foam or impurities.
  2. Remove the pot from heat. Whisk miso paste with a ladle of hot broth until smooth, then stir it back into the pot. Avoid boiling after adding miso.
  3. Cook ramen noodles separately in boiling water according to package instructions (3-5 minutes for fresh noodles). Drain and set aside.
  4. In a skillet, sauté shiitake mushrooms and carrots in 1 teaspoon sesame oil over medium heat for 4-5 minutes until tender but crisp. Season lightly with salt.
  5. Divide cooked noodles into serving bowls. Ladle hot miso broth over noodles. Arrange sautéed mushrooms, carrots, spinach or bok choy, corn, and cabbage on top. Add soft-boiled egg halves if using.
  6. Garnish with sliced green onions, toasted sesame seeds, fresh cilantro, and chili flakes or togarashi if desired. Serve immediately.

Notes

Do not boil the broth after adding miso to preserve probiotics and flavor. Remove ginger slices before serving unless you prefer the zing. Cook noodles al dente to avoid mushiness. Leftover broth can be refrigerated or frozen separately. For gluten-free, use rice noodles and tamari instead of soy sauce.

Nutrition

Keywords: vegetable ramen, miso ramen, easy ramen recipe, homemade ramen, vegetarian ramen, healthy ramen bowl, quick dinner, cozy meal

Find it online: https://siennaspoon.com/flavorful-vegetable-ramen-bowl-recipe-easy-homemade-wholesome-meal-ideas/