Veggie Ramen Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian ramen soup with soft noodles in a broth flavored with sriracha and sesame oil, loaded with mushrooms, edamame, bok choy, and other fresh vegetables. Ready in about 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 6-8 oz sliced baby portobello mushrooms (or mixed fancy mushrooms)
- 2 cloves garlic
- 1 jalapeño
- 4 green onion stalks (scallions)
- 1-2 tsp avocado oil
- 1 tsp sesame oil
- 4 cups low-sodium vegetable broth
- 1 TBSP Sriracha (plus extra to taste)
- 1-2 TBSP low-sodium soy sauce ((season to taste))
- 4 oz uncooked ramen noodles ((see notes))
- fresh cilantro
- chili garlic sauce (or Sriracha chili sauce)
- julienned carrots
- spiralized zucchini
- snow peas or snap peas
- edamame (cooked + shelled)
- baby bok choy
- bean sprouts
- thinly sliced jalapeño (or seranno peppers)
- soft boiled eggs ((skip for vegan))
- garlic chili oil
- tofu
At a glance
PER SERVING · TIME 34M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 14m
- Sodium
- 2635mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2390mg
- Calcium
- 848mg
- Iron
- 17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.