Ramen with Vegetables

This vegan vegetable ramen soup comes together in about 30 minutes. A simple sesame-soy broth with bok choy, broccoli, carrots, and peas — easy lunch or weeknight dinner.

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Course: Soup

Cuisine: Japanese

Keyword: Ramen Soup, Ramen with vegetables, Vegan Ramen Soup, Vegetable Ramen Soup, Vegetarian Ramen Soup

Prep Time: 10

Cook Time: 20

Servings:

Calories: 412kcal

Ingredients

4 cups fresh vegan Ramen noodles
2 cubes vegetable bouillion or 4 cups vegetable broth
2 tablespoons soy sauce
2 tablespoons sesame oil
2 heads Bok Choy washed and drained
3 carrots peeled and cut in ribbons or ¼ inch pieces
1 cup frozen green peas
1 onion sliced
4 garlic cloves chopped
2 cups broccoli cut into small flowerets
4 teaspoon black sesame seeds

Instructions

Prepare and Sauté the Vegetables

Rinse the Bok Choy and cut off the leaves to use.
Peel the skin off the carrots and then use the vegetable peeler to slice off thin ribbons or cut into quarter inch pieces.
Cut the broccoli into flowerets.
Peel the onion and and cut into thin slices.
Peel the garlic and finely chop it.
Rinse and drain the peas.
Heat up a tablespoon of sesame oil in a pan and sauté the broccoli, onions and carrots until tender, about 5 minutes.
Add the bok choy to pan and sauté until wilted.
Add the garlic and sauté an additional minute, taking care not to brown the garlic. Remove from heat and set aside.

Prepare the Broth

Place 2 large vegetable bouillon cubes in 4 cups of boiling water to prepare the broth (or bring 4 cups of vegetable broth to a boil in a sauce pan).
Then, add in soy sauce and give it a stir. Add in the peas, simmer until peas are cooked through. Then, remove from heat.

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