Description
A comforting and flavorful Vegan Ramen Noodle Soup made with a rich vegetable broth, noodles, and a variety of veggies for a satisfying meal.
Ingredients
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- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sriracha (optional)
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup chopped bok choy
- 1/2 cup shredded carrots
- 2 packs ramen noodles (vegan, discard seasoning)
- 1/2 cup chopped green onions
- 1/2 cup corn kernels (fresh or frozen)
- 1 sheet nori, cut into strips (optional)
- Tofu cubes, pan-fried or baked (optional)
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Pour in vegetable broth and water. Stir in soy sauce, miso paste, and sriracha. Bring to a simmer.
- Add mushrooms, bok choy, and carrots. Cook for 5-7 minutes until vegetables are tender.
- Add ramen noodles and cook according to package instructions (usually 3-4 minutes).
- Stir in green onions, corn, and nori strips. Add tofu if using. Simmer for another 2 minutes.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- You can swap out veggies based on what you have on hand.
- Add more miso or soy sauce for a deeper flavor.
- Top with chili oil or sesame seeds for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg