Dairy-Free Authentic Ramen Noodle Soup
Experience the comforting warmth of this Dairy-Free Authentic Ramen Noodle Soup, a plant-based twist on the iconic Japanese classic. This recipe combines a savory, umami-packed broth crafted from vegetable stock, miso paste, soy sauce, and aromatic garlic and ginger, creating layers of deep, satisfying flavor. Loaded with tender shiitake mushrooms, vibrant bok choy, and delicate ribbons of carrot, it’s as nourishing as it is delicious. Topped with cubes of firm tofu, toasted sesame oil, and crispy nori sheets, this ramen is a perfect balance of rich textures and taste. Ready in just an hour, this wholesome, dairy-free soup is an ideal weeknight meal or cozy weekend indulgence and can be customized with a kick of optional sriracha. Whether you're plant-based or just love a good bowl of ramen, this recipe guarantees a soul-warming experience.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 2 cups Water
- 3 tablespoons Soy sauce
- 3 tablespoons Miso paste
- 1 tablespoon Ginger
- 4 cloves Garlic cloves
- 3 stalks Green onions
- 1 cup Shiitake mushrooms
- 1 medium Carrot
- 200 grams Ramen noodles (dried)
- 2 small heads Bok choy
- 1 tablespoon Toasted sesame oil
- 2 sheets Nori sheets
- 200 grams Firm tofu
- 1 teaspoon Sriracha (optional)
Instructions
Begin by preparing the ingredients. Mince the garlic and ginger, slice the green onions and shiitake mushrooms, and julienne the carrot. Cube the firm tofu into bite-sized pieces and cut the bok choy in half lengthwise.
In a large pot, combine the vegetable broth and water over medium-high heat. Bring to a gentle boil.
Add the soy sauce, miso paste, minced ginger, and minced garlic to the broth. Stir well until the miso paste dissolves completely.
Lower the heat to medium and add the shiitake mushrooms, julienned carrot, and the white part of the green onions. Let them simmer in the broth for about 10 minutes until the vegetables are slightly tender.
Gently place the cubed tofu and the bok choy halves into the broth, simmering for an additional 5-7 minutes or until the bok choy is tender but still vibrant.
Meanwhile, bring a separate pot of water to boil and cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
To serve, divide the cooked ramen noodles evenly into bowls. Pour the hot broth with vegetables over the noodles.
Top each bowl with bok choy, firm tofu, a drizzle of toasted sesame oil, and sprinkled green onions.
Garnish with torn nori sheets. If desired, add a dash of sriracha for some heat.
Serve immediately to enjoy the full savory flavor of the dairy-free broth.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11688 mg | 508% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 36.5 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 865 mg | 67% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4614 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
