Vegan Hot and Sour Soup with Ramen
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course
Vegan Hot and Sour Soup with Ramen
Description
The soup starts with vegetable broth simmered with minced ginger, garlic, and green chili for aromatic heat. Soy sauce, dark soy sauce, vinegar, salt, black and white pepper, and sugar provide a layered seasoning profile balancing saltiness, acidity, mild heat, and subtle sweetness. Sliced carrots and chopped mushrooms are added early to soften with the broth, followed by cabbage to maintain a slight crunch. Firm tofu cubes add protein and a soft texture contrasting the vegetables.
Ramen noodles are cooked directly in the broth until nearly al dente, then a cornstarch slurry is stirred in to slightly thicken the soup, creating a more substantial mouthfeel while preventing overcooking noodles. Green onion whites are included in the soup, with greens reserved for garnish to add fresh herbal notes. This preparation yields a warming bowl with textures ranging from silky tofu to tender yet crisp vegetables and noodles.
Substitutions like glass or sweet potato noodles can be used, and Sichuan peppercorn powder can enhance authenticity by adding a numbing spice. The recipe allows flavor adjustments with soy sauce and vinegar at the end to match personal taste preferences.
Ingredients
- 5 1/2 cups vegetable broth or mushroom broth
- 1/2 inch ginger
- 2 cloves garlic
- 1 green chili hot
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce Or use 1 tbsp regular soy sauce, and 1 tsp molasses
- 1 tbsp vinegar such as rice vinegar, or white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- white pepper a good dash of
- 1 tsp sugar or maple syrup
- 1/2 cup carrot thinly sliced
- 1 cup mushroom chopped
- 1 cup cabbage thinly shredded
- 1/2-1 cup tofu chopped small, firm, chopped
- 1 tbsp cornstarch
- 3 or 4 green onions chopped, keep most of the green parts for garnishing, and use the white and half of the green parts for the soup
- 3 oz ramen noodles
Instructions
- Add 5 cups of broth to a saucepan over medium heat.
- Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth.
- Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and sugar to the broth.
- Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir.
- Once the mixture is rapidly boiling, add in the cabbage.
- Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed.
- Add in the white parts of green onions.
- While the soup is boiling, make your cornstarch slurry with 1 tbsp of cornstarch mixed in 1/2 cup of the remaining broth.
- Toss in the ramen noodles , and once they have broken apart, and they seem like they're about to just be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.
- Take the pot off the heat, taste and adjust salt and flavor with soy sauce,salt, vinegar etc. garnish with some pepper flakes or black pepper , and the remaining parts of the green onion, and serve immediately.
Notes
- Glass noodles or sweet potato noodles can be substituted for ramen if preferred.
- Adding a small amount of Sichuan peppercorn powder enhances authentic hot and sour flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 893mg | 37% |
| Potassium | 357mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2783IU | 56% |
| Vitamin C | 11mg | 12% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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