Vegetable Ramen Recipe
A hearty bowl of ramen noodles in a flavorful vegetable broth.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
- 2
Add the Vegetables
Stir in the sliced mushrooms, julienned carrot, and chopped green onions. Cook for an additional 3-4 minutes, allowing the vegetables to soften.
- 3
Combine Broth Ingredients
Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer for about 10 minutes.
- 4
Add Spinach and Season
Add the fresh spinach to the broth and season with salt and black pepper to taste. Let simmer for another 2-3 minutes until the spinach is wilted.
Noodle Cooking and Assembly
- 5
Cook the Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- 6
Prepare Tofu
In a small skillet, sauté the cubed tofu over medium heat until golden brown on all sides, about 5-7 minutes.
- 7
Assemble the Ramen Bowls
Divide the cooked ramen noodles among serving bowls. Ladle the hot vegetable broth and vegetables over the noodles.
- 8
Add Toppings
Top the ramen with sautéed tofu, strips of nori, and a sprinkle of toasted sesame seeds. Serve with lime wedges on the side.
