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Carrot-Noodle Vegetarian Ramen

Start out your new year right with this super healthy Carrot-Noodle Vegetarian Ramen. It's packed full of flavor and good for you ingredients!
Course Main Course, Stuff in a Bowl
Cuisine Asian
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 4 servings
Author Brewing Happiness

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 yellow onion, sliced
  • 6 cups vegetable broth
  • 3 carrots, washed and julienned (or spiralized)
  • 1 heaping cup shiitake mushrooms, diced
  • 8 broccolini florets, trimmed
  • 1/4 cup liquid aminos (sub soy sauce)
  • 1 tablespoon miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic chili sauce (sub sriracha)
  • 1 teaspoon apple cider vinegar
  • 3 bok choy bulbs, trimmed
  • 1 block super firm tofu
  • 1 tablespoon olive oil

Top with:

  • Soft boiled eggs (optional)
  • Cashews, roasted and salted
  • Chives, diced

Instructions

  1. In a large soup pot or dutch oven over medium-low heat with 1 tablespoon olive oil, minced garlic, grated ginger and yellow onion. Sauté for 5-7 minutes, or until the onions are translucent and slightly browned.
  2. Add in vegetable broth, carrots, shiitake mushrooms, broccolini florets, liquid aminos, miso paste, sesame oil, maple syrup, garlic chili sauce, and apple cider vinegar. Bring heat up to medium-high until simmering. Once simmering, reduce heat to medium-low and cook for 30 minutes.
  3. While your soup is cooking, remove your tofu from its package and using a dry cloth or a stack of paper towels, press down on the tofu, draining some of the water inside. Cut your tofu into 1" cubes and press the tofu again, to drain more water.
  4. Heat a skillet over medium heat with 1 tablespoon olive oil and toss in your tofu. Continually toss your tofu for 7-10 minutes, or until each side is golden brown. Take off heat and set aside.
  5. When your soup pot has 3-5 minutes left to cook, add in your bok choy leaves and tofu. Stir the pot, and allow to finish cooking.
  6. When the 30 minutes is up, spoon your soup into bowls and top with soft boiled eggs (optional), cashews, and chives.
  7. EAT UP!