VEGAN RAMEN SOUP WITH NOODLES

Serving: 2

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Calorie: 180(approx)

 

 

Ingredients

• 2 teaspoons sesame oil
• 1/2 tablespoon white or yellow miso paste*
• 1 piece of ginger, peeled and minced
• 1 green onion
• 1/2  onion, cut into 1/2” slices
• 1 garlic clove, minced
• 4 cups vegetable stock
• 1 carrot sliced
• 2 tablespoons low-sodium soy sauce
• 3.5 oz  mushrooms, halved
• 1 large zucchini or 2 small zucchini
• noodles trimmed
• hot sauce, to garnish (optional)
• 1/4 teaspoon black sesame seeds + 1/4 teaspoon white sesame seeds, mixed together

 

*Miso paste: Miso paste is made from a mixture of soybeans, rice or barley.that it carries quite a few health benefits since it’s packed with protein, vitamins and minerals.

 

Instructions

 

1. Place a large frying pan over medium-high heat and add in half of the oil. While oil heats, rub the carrot and zucchini with the miso paste using your fingers to cover completely.
2. Once heated, add in the carrot and zucchini and cook 5 minutes
3. Remove the carrot and zucchini and set aside and then immediately add in the rest of sesame oil, green onion,  ginger, onion and garlic to the pan and cook for 5 minutes or until onions soften. Then, pour in the stock and soy sauce, cover and bring to the boil.
4. Then, add in the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms soften. Then, add noodles and cook for 2-3 more minutes or until noodles are cooked.
5. Carefully transfer the noodles to two serving bowls and top with carrot and zucchini. Garnish with sesame seeds and hot sauce, optional and serve immediately.

 

**Nutritional values