Description
This Vegan Ramen is a hearty, umami-rich noodle soup packed with fresh vegetables, tofu, and a flavorful miso-ginger broth. Perfect for a cozy night in, this plant-based ramen satisfies cravings for comfort food while keeping it healthy and 100% vegan.
Ingredients
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- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or sriracha (optional)
- 7 oz ramen noodles (vegan)
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1/2 cup shredded carrots
- 1 block firm tofu, cubed and pan-fried or baked
- 2 green onions, sliced
- Sesame seeds and nori strips for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes
- Pour in vegetable broth and bring to a simmer. Stir in miso paste, soy sauce, rice vinegar, and chili paste (if using)
- Add mushrooms, carrots, and bok choy. Simmer for 5-7 minutes until tender
- In a separate pot, cook ramen noodles according to package instructions. Drain and set aside
- Add cooked noodles and tofu to the broth and stir gently to combine
- Serve hot, topped with green onions, sesame seeds, and nori strips
Notes
- Adjust spice level with chili paste or sriracha
- Use gluten-free tamari and noodles to make it gluten-free
- Add corn, edamame, or other veggies for variation
Nutrition
- Calories: 390
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
