Ingredients
Soup Ingredients
- 1 pack ramen noodles (or rice noodles)
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1½ tbsp soy sauce (or tamari)
- ½ cup carrot, shredded
- ½ cup cilantro, chopped
- ½ cup green onion, chopped
- ½ cup broccoli, chopped
- 1 tsp chili oil
- 3 cups vegetable broth
Garnish
- 1 tbsp sesame seeds
- 1 lime, juiced
- Additional green onion (optional)
Instructions
- Combine Ingredients: In a pot, add the ramen noodles, minced ginger and garlic, soy sauce, shredded carrot, chopped cilantro, green onions, broccoli, and chili oil.
- Add Broth and Boil: Pour in the vegetable broth, cover the pot, and bring it to a gentle boil. Allow it to cook until the noodles are tender and all the vegetables are slightly softened, about 5-7 minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with sesame seeds, extra chopped green onion, and a squeeze of fresh lime juice for brightness.
Notes
- You can substitute tamari for soy sauce to make the recipe gluten free.
- Adjust the chili oil amount according to your spice preference.
- Feel free to add other spring vegetables like snap peas or bok choy.
- Use vegetable broth for a vegan-friendly option.
- For a heartier meal, add tofu or cooked shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
