Description
A comforting one‑bowl ramen dish featuring dumplings, vegetables, and a flavorful broth.
Ingredients
- 2 teaspoons neutral vegetable oil
- 1 package vegan dumplings (e.g. Nasoya Vegan Dumplings)
- 1½ cups sliced shiitake mushrooms
- 2 tablespoons low‑sodium soy sauce
- 3 cups water
- 2 teaspoons vegetable soup base or tom yum soup base
- 2 packages ramen noodles or rice noodles
- ½ cup shredded carrots
- 2 cups fresh baby spinach or baby bok choy
- 1 cup cooked broccoli florets (optional)
- 1 diced vegan sausage link or 1 cup diced extra‑firm tofu (optional)
- Sriracha (optional, to taste)
- Thai basil leaves or cilantro (optional garnish)
- Black sesame seeds (optional garnish)
Instructions
- Heat oil in a wok or large skillet over medium‑high heat. Add dumplings and stir‑fry until browned on both sides (≈ 2 min per side). If needed, add a splash of water to prevent sticking. Remove dumplings and set aside.
- Reheat the wok/skillet. Add mushrooms and a splash of soy sauce; stir‑fry for 1–2 minutes until browned/softened. Remove mushrooms and set aside.
- Bring the water to a boil in the wok or in a medium saucepan. Stir in vegetable soup base until dissolved.
- Add the ramen noodles, shredded carrots, and remaining soy sauce. Reduce heat to simmer and cook until noodles are tender (about 2 minutes).
- Add the spinach (or bok choy) and stir gently until wilted.
- Divide the noodle mixture into large soup bowls, arranging carrots and spinach on top.
- Return the dumplings and mushrooms to the wok, heat until warmed through, and arrange them on top of each bowl beside the vegetables.
- If using, add broccoli and vegan sausage or tofu and stir‑fry for about a minute to heat through.
- Drizzle each bowl with Sriracha (if using). Garnish with basil or cilantro and sprinkle with black sesame seeds. Taste and adjust seasoning if needed.
Notes
- You can use the “simmer‑everything‑together” shortcut: omit frying, simply add all ingredients (except oil) into a pot, bring to boil, add dumplings then noodles and veggies, simmer until done.
- Feel free to substitute noodles (rice noodles, soba, etc.) or dumplings of your choice.
- Add extra vegetables you have on hand (e.g. bell pepper, bok choy, bean sprouts).
- You can replace water + soup base with a premade broth if preferred.
- Garnishes like fresh herbs (cilantro, basil), chili oil, or sesame seeds enhance flavor and presentation.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈ 400
- Sugar: ≈ 4 g
- Sodium: ≈ 700 mg
- Fat: ≈ 12 g
- Saturated Fat: ≈ 2 g
- Unsaturated Fat: ≈ 8 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 55 g
- Fiber: ≈ 4 g
- Protein: ≈ 12 g
- Cholesterol: 0 mg
