Easy Vegan Ramen Noodle Soup

Why You’ll Love This Recipe

Easy Vegan Ramen Noodle Soup is a comforting, flavorful, and quick meal that’s perfect for any day of the week. Packed with savory broth, tender noodles, and fresh veggies, this vegan ramen is both satisfying and nourishing. With a rich umami flavor from miso and soy sauce, this soup is a lighter, plant-based alternative to traditional ramen, and it can be made in under 30 minutes!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon miso paste (white or red)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 packs of instant ramen noodles (discard the seasoning packet)
• 1/2 cup sliced mushrooms (shiitake, cremini, or button)
• 1/2 cup baby spinach or kale
• 1/2 cup shredded carrots
• 2 green onions, chopped
• Toppings (optional): sesame seeds, nori (seaweed), tofu cubes, chili oil, bean sprouts, boiled egg (if not vegan)

Directions

1. Prepare the broth: In a large pot, combine the vegetable broth, water, soy sauce, miso paste, and sesame oil. Bring the mixture to a simmer over medium heat.
2. Add aromatics: Stir in the minced garlic and ginger, cooking for 2-3 minutes until fragrant.
3. Add vegetables: Add the sliced mushrooms, shredded carrots, and any other veggies you want to include (like baby spinach or kale). Cook for about 5 minutes, until the vegetables are tender.
4. Cook the noodles: Add the ramen noodles to the broth and cook according to the package instructions, usually about 3-4 minutes.
5. Assemble the soup: Once the noodles are cooked, remove the pot from the heat. Taste the broth and adjust the seasoning by adding more soy sauce or miso paste if needed.
6. Serve: Divide the ramen into bowls, and garnish with green onions, optional toppings like sesame seeds, nori, or tofu, and a drizzle of chili oil if you like a bit of heat.

Servings and Timing

This recipe serves 2-3 people.
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Variations

• Add protein: For extra protein, add tofu cubes, edamame, or tempeh to your soup.
• Make it spicy: Add chili oil or crushed red pepper flakes to bring some heat to the soup.
• Vegetable options: Feel free to use any veggies you like, such as bok choy, corn, or bell peppers.
• Add a soft-boiled egg: For a non-vegan option, you can add a soft-boiled egg on top of the ramen for extra richness.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. If you have leftover broth, store it separately and add the noodles and veggies when reheating to prevent them from becoming soggy.

FAQs

Can I use store-bought ramen noodles?
Yes, you can use any ramen noodles you like! Just be sure to discard the seasoning packet and use your own broth for more flavor.

Is this soup gluten-free?
This soup is gluten-free if you use gluten-free ramen noodles and tamari in place of soy sauce.

Can I add other toppings?
Yes! Toppings like crispy tofu, avocado, chili paste, or even sautéed greens can add even more flavor and texture to your ramen.

Can I make this soup ahead of time?
Yes, you can prepare the broth and veggies in advance and then cook the noodles when you’re ready to eat. It’s best to add the noodles fresh to prevent them from becoming soggy.

What can I substitute for miso paste?
If you don’t have miso paste, you can use more soy sauce or tamari, though miso gives the broth a deep umami flavor that’s hard to replace.

Conclusion

Easy Vegan Ramen Noodle Soup is a simple, hearty dish that’s packed with flavor and perfect for a cozy meal. With its rich, umami-packed broth and customizable toppings, this ramen is just as satisfying as its non-vegan counterpart. Whether you’re enjoying it for a quick lunch or dinner, this vegan ramen is sure to become a staple in your kitchen!

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