how to make vegetable ramen noodles-japanese vegan ramen recipe-desi instant veg indian style ramen

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add more fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

Boil water in a large pot and cook ramen noodles until al dente, about 4-5 minutes.

Drain noodles and rinse under cold water to stop cooking; set aside.

In a separate pot, heat vegetable broth over medium heat until simmering.

Add ginger and garlic to the broth, cooking for 2-3 minutes until fragrant.

Stir in soy sauce and chili paste, adjusting to taste.

Add sliced carrots, bell peppers, and mushrooms; simmer for 5-7 minutes until tender.

In a skillet, heat sesame oil over medium-high heat and sauté tofu until golden, about 5-6 minutes.

Add spinach to the broth and cook for an additional 2 minutes until wilted.

Divide noodles among bowls and ladle hot broth with vegetables over them.

Top each bowl with sautéed tofu, green onions, cilantro, and a squeeze of lime.

Cooking Techniques

Spice Level:

Dietary

Allergens