Vegan Authentic Ramen Noodle Soup
Warm, nourishing, and packed with bold umami flavors, this Vegan Authentic Ramen Noodle Soup is the perfect plant-based twist on a beloved Japanese classic. Made with a rich vegetable broth infused with fresh ginger, garlic, soy sauce, miso, and dried shiitake mushrooms, this recipe delivers depth and complexity in every spoonful. Tender vegan ramen noodles are paired with protein-rich cubed tofu and topped with a colorful array of fresh vegetables like baby spinach, julienned carrots, bean sprouts, and sweet corn kernels, ensuring a vibrant and hearty meal. Garnished with sliced green onions, nori strips, and an optional dash of chili flakes for a spicy kick, this comforting dish is easy to make in under 45 minutes and ideal for cozy nights or impressing guests with authentic flavors. Perfect for vegans and ramen enthusiasts alike, this recipe is your gateway to creating restaurant-worthy ramen at home!
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Ginger, fresh and grated
- 3 cloves Garlic, minced
- 2 tablespoons Miso paste
- 1 cup Dried shiitake mushrooms
- 9 ounces Ramen noodles (vegan)
- 14 ounces Firm tofu, cubed
- 2 cups Baby spinach
- 4 stalks Green onions, sliced
- 1 medium Carrot, julienned
- 1 cup Corn kernels, cooked
- 1 cup Bean sprouts
- 1 sheet Nori sheets, cut into strips
- 1 teaspoon Red chili flakes (optional)
Instructions
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for about 2 minutes until fragrant.
Add the vegetable broth, soy sauce, miso paste, and dried shiitake mushrooms to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
While the broth is simmering, cook the vegan ramen noodles according to the package instructions. Once cooked, drain and set aside.
After the broth has simmered, remove the shiitake mushrooms, slice them, and then return them back into the pot.
Add the cubed tofu to the broth and allow it to heat through for about 3-4 minutes.
Divide the cooked noodles among four bowls. Ladle the broth over the noodles, ensuring each bowl gets a good mix of tofu and mushrooms.
Top each bowl with baby spinach, sliced green onions, julienned carrot, corn kernels, bean sprouts, and nori strips.
Sprinkle red chili flakes over the top if desired for a spicy kick.
Serve hot and enjoy your homemade vegan authentic ramen noodle soup!
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7415 mg | 322% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 90.7 g | 324% | |
| Total Sugars | 51.5 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 64.2 mcg | 321% | |
| Calcium | 3149 mg | 242% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 7351 mg | 156% | |
*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.
