Vegan Classic Japanese Ramen Soup
Indulge in the comforting, umami-rich taste of Vegan Classic Japanese Ramen Soup, a plant-based twist on a beloved Japanese favorite. This recipe combines aromatic garlic, ginger, and scallions with tender shiitake mushrooms and a savory miso-soy broth infused with seaweed for authentic depth of flavor. Loaded with ramen noodles, tofu, baby spinach, and crunchy bean sprouts, each bowl is topped with nori strips and sesame seeds, creating a vibrant, nutritious meal that's as visually stunning as it is delicious. Ready in just 40 minutes, this vegan ramen is perfect for a cozy dinner or impressing guests with a restaurant-quality dish made entirely at home. Whether you're transitioning to veganism or simply craving a wholesome Japanese classic, this flavorful soup will satisfy your taste buds while promoting healthy, cruelty-free eating.
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 scallions, chopped, white and green parts separated
- 200 grams shiitake mushrooms, sliced
- 60 milliliters soy sauce
- 3 tablespoons miso paste
- 1200 milliliters vegetable broth
- 1 sheet dried seaweed (kombu or wakame)
- 400 grams ramen noodles
- 100 grams baby spinach
- 300 grams tofu, firm, cubed
- 100 grams bean sprouts
- 2 nori sheets, cut into strips
- 2 tablespoons sesame seeds
Instructions
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Saute for 1-2 minutes until fragrant but not browned.
Add the sliced shiitake mushrooms to the pot and cook for about 4-5 minutes until they are tender.
Stir in the soy sauce and miso paste and mix well to combine with the mushrooms and aromatics.
Pour in the vegetable broth and add the seaweed sheet. Bring the mixture to a boil, then reduce the heat to low and let the broth simmer for 10 minutes to allow the flavors to meld together.
While the broth is simmering, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
Remove the seaweed sheet from the broth and discard. Add the cubed tofu and baby spinach to the broth, allowing the spinach to wilt slightly.
To assemble the ramen bowls, divide the cooked ramen noodles among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal portion of tofu and spinach.
Top each bowl with bean sprouts, the green parts of the scallions, strips of nori, and a sprinkle of sesame seeds.
Serve immediately and enjoy your steaming bowl of vegan Japanese ramen!
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8902 mg | 387% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 42.0 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2445 mg | 188% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4189 mg | 89% | |
*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.
