Vegetarian Classic Ramen Noodle Soup
Warm, comforting, and brimming with bold umami flavors, this Vegetarian Classic Ramen Noodle Soup is the perfect plant-based twist on a beloved Japanese favorite. Crafted with a rich vegetable broth infused with soy sauce, miso paste, fresh ginger, and garlic, this soup delivers all the savory depth you crave. Tender ramen noodles, pan-seared tofu, and an assortment of nutrient-packed vegetables like shiitake mushrooms, bok choy, carrots, and spinach create a hearty yet wholesome bowl. Garnished with a sprinkle of toasted sesame seeds and fresh green onions, this recipe offers a restaurant-quality experience in just 45 minutes. Ideal for vegetarians and ramen lovers alike, this soup is as satisfying as it is nourishing. Perfect for cozy nights in or when you're craving an authentic ramen experience at home!
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, julienned
- 1 head bok choy, chopped
- 8 ounces ramen noodles
- 2 stalks green onions, sliced
- 14 ounces tofu, firm and diced
- 1 tablespoon sesame oil
- 2 cups spinach leaves
- 1 tablespoon sesame seeds, toasted
Instructions
In a large pot, heat the sesame oil over medium heat and add the garlic and ginger. Sauté for about 1 minute until fragrant.
Add the sliced shiitake mushrooms and cook for 4-5 minutes until they soften.
Pour in the vegetable broth and bring it to a boil.
Lower the heat to a simmer and add soy sauce and miso paste. Stir well until the miso paste is dissolved.
Add the julienned carrots and chopped bok choy and simmer for 5 minutes.
Gently add the ramen noodles and simmer for another 5 minutes or until the noodles are tender.
While the noodles are cooking, in a separate skillet, lightly pan-fry the diced tofu until golden brown on each side.
Add the tofu to the pot along with the spinach leaves and let them wilt in the hot broth.
Taste the broth and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds.
Serve hot and enjoy!
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7648 mg | 333% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 48.9 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 3412 mg | 262% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5968 mg | 127% | |
*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.
