📖 Instructions

1. First, prepare your veggies! Wash and chop the carrots into half-moons, about 1/4 inch thick. Shell the edamame—if you're feeling lazy (I get it!), frozen shelled edamame works perfectly. Set both aside.
2. Next, let's make the broth. In a large pot, combine 6 cups of vegetable broth (low-sodium is best, unless you like to live dangerously!), 1 cup of water, 2 cloves of minced garlic, and a 1-inch piece of ginger, finely grated. Bring this to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium-low and simmer for at least 15 minutes to allow the flavors to meld. This step is crucial for a really flavorful broth. While the broth simmers, it’s a good time to prepare your noodles according to package instructions; this might take around 4-5 minutes or so. Rinse the noodles under cold water once cooked. This prevents them from sticking together. Trust me, that’s a very important detail.
4. After the broth has simmered, add the chopped carrots to the pot and cook for about 5-7 minutes, or until tender-crisp. Next, stir in the edamame and cook for another 2-3 minutes, just until heated through. Make sure to not overcook your vegetables, or they'll turn into mush!
5. Season the broth to your taste. Start with a tablespoon of soy sauce and a teaspoon of sesame oil. Then add a dash of salt and pepper. Taste and adjust as needed. You might want to add more soy sauce for saltiness, or a touch of rice vinegar for acidity.
6. Now for the fun part! Ladle the hot broth into your ramen bowls. Add the cooked ramen noodles, making sure you divide them evenly. Top with the carrots and edamame. And if you're feeling adventurous (or just like a pretty picture), garnish with a sprinkle of sesame seeds and chopped green onions.
7. Finally, savor every slurp of your delicious, healthy, and oh-so-satisfying vegetarian ramen! Enjoy!