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Edamame and Shredded Carrot Ramen
A crisp, clean bowl of ramen with edamame, shredded carrots, and a soy-ginger broth that delivers refreshing balance.
Green pods rest in broth—Crunch of carrot, broth like breeze—Clean and full of spring
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1 cup shelled edamame (fresh or frozen)
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- 1 lime, cut into wedges (for serving)
- Kosher salt and black pepper, to taste
Preparation
- In a pot, bring vegetable broth to a simmer. Stir in soy sauce, sesame oil, and grated ginger. Simmer gently for 3–4 minutes to infuse flavor. Season with salt and pepper to taste.
- Bring a separate pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
- Blanch edamame in boiling water for 2–3 minutes (if using frozen), then drain.
- To assemble, divide noodles among bowls. Ladle hot broth over noodles, then top with edamame, shredded carrots, green onions, and sesame seeds.
- Finish with toppings: radish, microgreens, avocado, pickled ginger, lime wedges, and extra sesame seeds as desired.