Ingredients

The following ingredients have 4 Servings
  • 6 cups vegetable broth (low-sodium)
  • 1 tablespoon ginger (fresh, minced)
  • 3 garlic cloves (minced)
  • 2 green onions (chopped, plus additional for garnish)
  • 2 tablespoons tamari (or soy sauce)
  • 1 cup cremini mushrooms ( thinly sliced)
  • 1 tablespoon white miso paste (vegan-friendly)
  • 8 ounces ramen noodles ( vegan-friendly, seasoning packet discarded)
  • 3 cups baby spinach (fresh)
  • 1 cup edamame (shelled, thawed if frozen)
  • 1 carrot (large, shredded)
  • 2 tablespoons cilantro (fresh, chopped)
  • 1 teaspoon sesame seeds
  • 1 jalapeno (thinly sliced, optional)

Instruction

  • In a large sauce pot, combine the vegetable broth, ginger, garlic, green onions, and soy sauce. Bring the mixture to a boil before reducing the heat to a simmer.
  • Add the mushrooms to the pot and simmer for 5 minutes until the mushrooms begin to soften.
  • Add the miso paste and whisk until the mixture is well combined.
  • Add the ramen noodles and spinach to the pot and simmer for 5 to 10 minutes, until the noodles are soft and the spinach is wilted.
  • Add the edamame and simmer until it’s warmed through, about 2 minutes.
  • Divide the noodles between four bowls and top each bowl with the broth and vegetables. Garnish each bowl with the shredded carrot, chopped cilantro, sesame seeds, and jalapeno (if using).