Vegetable Ramen Noodle Soup

subheading: FOR THE SOUP:

1 tablespoon neutral oil, canola or vegetable

1 cup cremini mushrooms or your favorite kind, thinly sliced

2 scallions, thinly sliced (reserve green part for garnish)

2 tablespoons tamari, plus more as desired

1 clove garlic, minced

1 teaspoon grated ginger

5 cups vegetable broth

½ tablespoon chili garlic sauce or Sriracha sauce, optional, plus more for garnish if using

½ tablespoon agave nectar or honey for non-vegans

¼ teaspoon Dijon mustard or hot mustard, optional

a drizzle of toasted sesame oil

2 baby bok choy, halved

1 medium carrot, zoodled or julienned into thin strips - I used this tool.

1 medium zucchini, zoodled or julienned into thin strips - I used this tool.

subheading: FOR THE RAMEN:

salt, to taste

1 (3-ounce) pack of Organic Ramen Noodles, if you typically like a lot of noodles then feel free to do 2 packs, but I think 1 is sufficient with all of the veggies.

subheading: OPTIONAL GARNISH:

cilantro

subheading: Equipment:

2 medium sauce pans

Directions at supperwithmichelle.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer