Spicy Vegan Ramen Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
49 mins
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Servings
4 servings
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Calories
356 kcal
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Course
Main Course, Lunch, Dinner
Spicy Vegan Ramen Recipe
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A delicious and easy plant-based noodle soup recipe that everyone will love! Top vegetarian ramen with your fave veggies and extra goodies.
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Ingredients
- 2 tablespoons avocado oil
- 1 large sweet onion cut into wedges
- 4 inch piece ginger sliced
- 6-8 cloves garlic crushed
- 8 cups vegetable broth
- 1 ounce dried shiitake mushrooms
- 3 tablespoons White miso paste or yellow
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- Optional Toppings: seared tofu seared bok choy, sweet corn, scallions, jalapenos, shaved carrots
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Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
- Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.
Notes
- Seared Tofu and Bok Choy? If you want to add in these toppings, buy extra-firm tofu and baby bok choy. Drain the tofu on paper towels, pressing to reduce the moisture. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat and sear the tofu pieces for 1-2 minutes per side. Then using the same skillet, add a little more oil for the bok choy. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks.
- If you want to add in these toppings, buy extra-firm tofu and baby bok choy. Drain the tofu on paper towels, pressing to reduce the moisture. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat and sear the tofu pieces for 1-2 minutes per side. Then using the same skillet, add a little more oil for the bok choy. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks.
- Leftover vegetarian ramen is delicious reheated! To store, first remove any leafy ingredients (such as bok choy) and let the soup cool to room temperature. Transfer to an airtight container and keep in the fridge for up to 3-4 days. The noodles will continue to soften the longer the soup sits, so if you're planning to enjoy it later I suggest you prepare your ramen noodles on the al dente side.The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1bowl
Calories
356kcal
(18%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Sodium
3230mg
(135%)
Potassium
357mg
(10%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1019IU
(20%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 356kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 3230mg | 135% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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