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
- 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.