Vegan Classic Ramen Noodle Soup
Dive into a bowl of comforting, aromatic warmth with this Vegan Classic Ramen Noodle Soup, a plant-based twist on the beloved Japanese favorite. Packed with umami-rich ingredients like miso paste, soy sauce, and shiitake mushrooms, this recipe builds a flavorful broth that’s both hearty and nourishing. Tender ramen noodles soak up the savory vegetable-based broth, while crispy pan-fried tofu, crunchy bok choy, and delicate strips of nori add layers of texture and depth. A drizzle of sesame oil and a touch of sriracha offer a tantalizing finish. Perfect for cozy nights or when you're craving takeout-inspired comfort food, this soup is ready in under an hour and makes four generous servings. Whether you're vegan or just ramen-obsessed, this recipe is your go-to for a soul-satisfying meal!
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon ginger
- 2 cloves garlic
- 3 tablespoons miso paste
- 2 tablespoons sesame oil
- 1 cup shiitake mushrooms
- 1 medium head bok choy
- 1 medium carrot
- 2 stalks green onions
- 8 ounces ramen noodles
- 14 ounces tofu
- 1 sheet nori sheets
- 1 tablespoon sriracha
Instructions
Start by pressing the tofu to remove excess moisture. Gently wrap the tofu in a clean kitchen towel and place a heavy pan on top. Let it sit for about 15 minutes.
Meanwhile, finely mince the garlic and ginger. Slice the shiitake mushrooms and the carrot into thin rounds. Chop the bok choy into bite-sized pieces. Thinly slice the green onions and chop the nori sheet into small strips.
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, sauté for about 2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and continue to sauté for another 3-4 minutes, or until they are tender.
Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy sauce and miso paste until completely dissolved.
Carefully add the sliced carrots and bok choy to the broth. Simmer for about 5 minutes until the vegetables are tender-crisp.
While the broth is simmering, cut the pressed tofu into small cubes. In a pan, heat the remaining sesame oil over medium-high heat and add the tofu cubes. Fry until the tofu is golden brown on all sides, approximately 5-7 minutes.
Cook the ramen noodles according to package instructions in a separate pot. Drain and rinse under cold water to stop them from cooking further, then set aside.
To assemble the ramen, divide the noodles evenly among serving bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with a portion of the crispy tofu, sliced green onions, and strips of nori. Drizzle a bit of sriracha for heat if desired.
Serve immediately and enjoy your warm, comforting vegan ramen noodle soup.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11591 mg | 504% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 43.8 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1592 mg | 122% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5130 mg | 109% | |
*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.
