Garlic Veggie Ramen Bowl
"Ramen with fresh ramen noodles "
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Garlic Veggie Ramen Bowl
ingredients
- 8 oz fresh ramen noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 cup carrots, julienned
- 1 cup baby spinach, packed
- 2 green onions, sliced
- 4 soft-boiled eggs (optional)
- Sesame seeds for garnish
steps
- 1.
In a large pot, heat the vegetable oil over medium-high heat.
- 2.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 3.
Pour in the vegetable broth, soy sauce, and miso paste; stir until the miso is dissolved.
- 4.
Bring the broth to a gentle boil, then reduce the heat to low and simmer for 15 minutes.
- 5.
Add the julienned carrots and baby spinach to the broth, cooking for an additional 5 minutes until tender.
- 6.
Meanwhile, cook the fresh ramen noodles according to the package instructions, then drain.
- 7.
Divide the noodles among four bowls and ladle the hot broth and vegetable mixture over the noodles.
- 8.
Top each bowl with sliced green onions and a soft-boiled egg, if using.
- 9.
Garnish with sesame seeds.
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