2 Serves
51 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
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JapaneseVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
174 µg / 400 µgCalcium
201 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
780 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
Pour in the vegan ramen broth and bring to a gentle simmer. Season the broth with salt and black pepper to taste.
Add the ramen noodles to the simmering broth and cook according to package instructions until tender.
Ladle the hot ramen into bowls and serve immediately.
4
g53
g12
g
Japanese
Indian