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Spicy Vegan Ramen Recipe

A delicious and easy plant-based noodle soup recipe that everyone will love! Top vegetarian ramen with your fave veggies and extra goodies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
49 mins
Servings: 4 servings
Calories: 356 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese , American

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

Instructions

    Cup of Yum
  1. Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
  2. 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.
  3. 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.
  4. Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
  5. 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

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

% 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.