Vegetarian Authentic Ramen Noodle Soup
Dive into a bowl of pure comfort with our **Vegetarian Authentic Ramen Noodle Soup**, a delightful plant-based twist on the classic Japanese favorite. This recipe features a rich, umami-packed broth made with vegetable stock, soy sauce, and miso paste, perfectly seasoned with fresh ginger, garlic, and sesame oil. Tender shiitake mushrooms, napa cabbage, carrots, and baby spinach infuse vibrant flavors and textures, while protein-packed tofu adds substance to every bite. Served over chewy ramen noodles and topped with nori, green onions, sesame seeds, and a drizzle of chili oil, this wholesome and aromatic dish is as nourishing as it is satisfying. Ready in under an hour, this homemade ramen is ideal for cozy weeknight dinners or when you're craving a healthy yet indulgent meal.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 3 green onions
- 4 ounces shiitake mushrooms
- 1 medium carrot
- 2 cups napa cabbage
- 8 ounces extra-firm tofu
- 9 ounces ramen noodles
- 2 cups baby spinach
- 1 nori sheets
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil
- 1 lime
Instructions
Finely chop the garlic cloves, grate the fresh ginger, and slice the green onions. Keep the green parts and white parts of the onions separate.
Thinly slice the shiitake mushrooms and the carrot, and cut the napa cabbage into shreds.
Press and cube the extra-firm tofu into bite-sized pieces.
In a large pot over medium heat, heat the sesame oil. Add the white parts of the green onions, garlic, and ginger. Sauté for about 2 minutes until fragrant.
Add the sliced shiitake mushrooms and a small pinch of salt. Cook for an additional 3-4 minutes until the mushrooms start to become tender.
Pour in the vegetable broth and bring it to a gentle simmer.
Stir in the soy sauce and miso paste until the miso is fully dissolved.
Simmer the broth for about 10 minutes to let the flavors meld, then add the sliced carrot and napa cabbage. Cook for another 5 minutes.
Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
Add the cubed tofu and baby spinach to the simmering broth. Cook for 2-3 minutes until the spinach wilts.
To serve, divide the cooked ramen noodles among 4 bowls.
Ladle the hot broth with vegetables and tofu over the noodles.
Top each bowl with chopped green onion tops, torn pieces of nori, and a sprinkle of sesame seeds.
Drizzle a bit of chili oil over each bowl and serve with lime wedges on the side for a bright finish.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 39.4 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1996 mg | 154% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4266 mg | 91% | |
*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.
