Plant-Based Ramen with Edamame
This easy, plant-based ramen is loaded with fresh veggies, nutrients, and flavors that store-bought recipes simply can't offer!
Servings: 4 servings
Calories: 242kcal
Ingredients
- 6 cups vegetable broth low-sodium
- 1 tablespoon ginger fresh, minced
- 3 garlic cloves minced
- 2 green onions chopped, plus additional for garnish
- 2 tablespoons tamari or soy sauce
- 1 cup cremini mushrooms thinly sliced
- 1 tablespoon white miso paste vegan-friendly
- 8 ounces ramen noodles vegan-friendly, seasoning packet discarded
- 3 cups baby spinach fresh
- 1 cup edamame shelled, thawed if frozen
- 1 carrot large, shredded
- 2 tablespoons cilantro fresh, chopped
- 1 teaspoon sesame seeds
- 1 jalapeno thinly sliced, optional
Instructions
- In a large sauce pot, combine the vegetable broth, ginger, garlic, green onions, and soy sauce. Bring the mixture to a boil before reducing the heat to a simmer.
- Add the mushrooms to the pot and simmer for 5 minutes until the mushrooms begin to soften.
- Add the miso paste and whisk until the mixture is well combined.
- Add the ramen noodles and spinach to the pot and simmer for 5 to 10 minutes, until the noodles are soft and the spinach is wilted.
- Add the edamame and simmer until it’s warmed through, about 2 minutes.
- Divide the noodles between four bowls and top each bowl with the broth and vegetables. Garnish each bowl with the shredded carrot, chopped cilantro, sesame seeds, and jalapeno (if using).
Nutrition
Serving: 2cups | Calories: 242kcal | Carbohydrates: 55g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Sodium: 451mg | Potassium: 606mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5519IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 4mg |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9