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Vegetable Ramen (Vegan)

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1/2 Cup Carrots, shredded or grated
1 Heaping Tbsp Garlic, minced
1 Tbsp Fresh Ginger, minced
1 Tbsp Rice Wine Vinegar
2 Tbsp Tamari
1 Tbsp White Miso or Tahini
1 Tbsp Maple Syrup
1 Cup Vegetable Broth
4 Cups Water, or substitute broth
1 Tbsp Sesame Seeds
1/2 Tsp Salt
1/4 Tsp Black Pepper
1 Cup Edamame
4 Green Onions, sliced
1 Cup Snow Peas
10 oz Package Chinese Noodles
Sriracha, for topping, optional


  1. Bring a pot of water to a boil and cook the Chinese Noodles according to package instructions.
  2. Heat a large skillet or Dutch oven over medium heat. Add the carrots and sauté for 4-5 minutes. You can use oil to sauté the carrots otherwise add a splash of vegetable broth.
  3. Add the garlic and ginger and sauté for another 1-2 minutes.
  4. Add the remaining broth ingredients: rice wine vinegar, tamari, white miso or tahini, maple syrup, vegetable broth, water, sesame seeds, salt, and pepper. Bring to a boil then reduce the heat to simmer for 5 minutes.
  5. Add the edamame (pre-cooked if frozen), sliced green onion, and snow peas. Simmer for an additional 5 minutes or until the vegetables are tender.
  6. Spoon the noodles into bowl and ladle the hot soup on top. Add additional sesame seeds and sliced green onion on top. If you like spice, add 1-2 Tsp Sriracha and mix to combine into the soup.
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