Dairy-Free Authentic Ramen Noodle Soup
Dive into the umami-packed world of this Dairy-Free Authentic Ramen Noodle Soup, a comforting, plant-based twist on the beloved Japanese classic. Crafted with a rich vegetable broth infused with soy sauce, miso paste, fresh ginger, and garlic, this ramen delivers layers of savory depth without the need for dairy. Hearty shiitake mushrooms, crisp bok choy, and silky tofu bring a satisfying texture, while tender ramen noodles soak up the flavorful broth. This recipe is quick to prepare, taking just an hour to create a wholesome, restaurant-quality dish at home. Garnished with nori sheets, green onions, and a dash of sriracha, it’s perfect for anyone seeking an authentic yet accessible dairy-free ramen experience. Great for weeknight dinners or warming comfort food cravings, this vibrant soup will transport your taste buds straight to the heart of Japan!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 cups Vegetable broth
- 2 cups Water
- 3 tablespoons Soy sauce
- 3 tablespoons Miso paste
- 1 tablespoon Ginger
- 4 cloves Garlic cloves
- 3 stalks Green onions
- 1 cup Shiitake mushrooms
- 1 medium Carrot
- 200 grams Ramen noodles (dried)
- 2 small heads Bok choy
- 1 tablespoon Toasted sesame oil
- 2 sheets Nori sheets
- 200 grams Firm tofu
- 1 teaspoon Sriracha (optional)
Directions
Step 1
Begin by preparing the ingredients. Mince the garlic and ginger, slice the green onions and shiitake mushrooms, and julienne the carrot. Cube the firm tofu into bite-sized pieces and cut the bok choy in half lengthwise.
Step 2
In a large pot, combine the vegetable broth and water over medium-high heat. Bring to a gentle boil.
Step 3
Add the soy sauce, miso paste, minced ginger, and minced garlic to the broth. Stir well until the miso paste dissolves completely.
Step 4
Lower the heat to medium and add the shiitake mushrooms, julienned carrot, and the white part of the green onions. Let them simmer in the broth for about 10 minutes until the vegetables are slightly tender.
Step 5
Gently place the cubed tofu and the bok choy halves into the broth, simmering for an additional 5-7 minutes or until the bok choy is tender but still vibrant.
Step 6
Meanwhile, bring a separate pot of water to boil and cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
Step 7
To serve, divide the cooked ramen noodles evenly into bowls. Pour the hot broth with vegetables over the noodles.
Step 8
Top each bowl with bok choy, firm tofu, a drizzle of toasted sesame oil, and sprinkled green onions.
Step 9
Garnish with torn nori sheets. If desired, add a dash of sriracha for some heat.
Step 10
Serve immediately to enjoy the full savory flavor of the dairy-free broth.
Nutrition Facts
| Serving size | (2774g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1964.9 |
| Total Fat 73.0g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 0mg | 0% |
| Sodium 11688.2mg | 0% |
| Total Carbohydrate 261.8g | 0% |
| Dietary Fiber 35.1g | 0% |
| Total Sugars 36.5g | |
| Protein 83.7g | 0% |
| Vitamin D 12.6IU | 0% |
| Calcium 864.6mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 4613.5mg | 0% |
Source of Calories