Description

A quick and comforting vegan ramen noodle soup, featuring flavorful broth, tender noodles, and a variety of vegetables. Perfect for a cozy meal that’s both hearty and healthy.

Ingredients

Units Scale

4 cups vegetable broth
2 cups water
2 tablespoons soy sauce
1 tablespoon miso paste
1 teaspoon sesame oil
1 teaspoon ginger, grated
2 cloves garlic, minced
2 packs of ramen noodles (discard the seasoning packet)
1/2 cup mushrooms, sliced
1/2 cup carrots, julienned
1/2 cup bok choy or spinach, chopped
2 green onions, chopped
1/2 teaspoon chili flakes (optional, for heat)
1 tablespoon sesame seeds (optional, for garnish)
1 tablespoon nori flakes (optional, for garnish)

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Instructions

In a large pot, combine the vegetable broth and water. Bring to a simmer over medium heat.
Stir in the soy sauce, miso paste, sesame oil, grated ginger, and minced garlic. Cook for 2-3 minutes until the flavors meld together.
Add the sliced mushrooms and julienned carrots to the pot. Let them cook for about 5 minutes, until the vegetables soften.
Stir in the chopped bok choy or spinach and cook for another 2 minutes, until wilted.
Meanwhile, cook the ramen noodles according to the package instructions, then drain and set aside.
Once the broth is ready, add the cooked noodles to the soup and stir gently to combine.
Season the soup with chili flakes if desired, and adjust salt or soy sauce to taste.
Serve the ramen hot, garnished with chopped green onions, sesame seeds, and nori flakes if desired.
Enjoy your easy vegan ramen noodle soup!

Notes

This recipe is very versatile, so feel free to add more vegetables like bell peppers, zucchini, or bean sprouts.
If you prefer a richer broth, you can add a splash of coconut milk for creaminess.
For extra protein, add tofu or edamame to the soup.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 4g
Sodium: 800mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg