Vegan Authentic Ramen Noodle Soup

Dive into a bowl of bold, comforting flavors with this Vegan Authentic Ramen Noodle Soup, a plant-based take on the classic Japanese favorite. This recipe boasts a flavorful broth infused with ginger, garlic, soy sauce, and miso paste, with the added umami depth of simmered dried shiitake mushrooms. Tender vegan ramen noodles soak up the savory essence, while toppings like crisp bean sprouts, vibrant baby spinach, julienned carrots, and creamy tofu create layers of texture and color. Garnish with nori strips and a sprinkle of red chili flakes for an extra kick. Ready in just 45 minutes, this wholesome ramen is perfect for cozy nights or satisfying your take-out cravings the homemade way. Vegan, nourishing, and packed with authentic Japanese-inspired flavors, it's a delicious bowl of comfort you’ll make again and again.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Vegetable broth
• 4 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 1 tablespoon Ginger, fresh and grated
• 3 cloves Garlic, minced
• 2 tablespoons Miso paste
• 1 cup Dried shiitake mushrooms
• 9 ounces Ramen noodles (vegan)
• 14 ounces Firm tofu, cubed
• 2 cups Baby spinach
• 4 stalks Green onions, sliced
• 1 medium Carrot, julienned
• 1 cup Corn kernels, cooked
• 1 cup Bean sprouts
• 1 sheet Nori sheets, cut into strips
• 1 teaspoon Red chili flakes (optional)

Directions

Step 1

In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for about 2 minutes until fragrant.

Step 2

Add the vegetable broth, soy sauce, miso paste, and dried shiitake mushrooms to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.

Step 3

While the broth is simmering, cook the vegan ramen noodles according to the package instructions. Once cooked, drain and set aside.

Step 4

After the broth has simmered, remove the shiitake mushrooms, slice them, and then return them back into the pot.

Step 5

Add the cubed tofu to the broth and allow it to heat through for about 3-4 minutes.

Step 6

Divide the cooked noodles among four bowls. Ladle the broth over the noodles, ensuring each bowl gets a good mix of tofu and mushrooms.

Step 7

Top each bowl with baby spinach, sliced green onions, julienned carrot, corn kernels, bean sprouts, and nori strips.

Step 8

Sprinkle red chili flakes over the top if desired for a spicy kick.

Step 9

Serve hot and enjoy your homemade vegan authentic ramen noodle soup!

Nutrition Facts

Serving size	(2669.4g)

Amount per serving	% Daily Value*
Calories	2502.0

Total Fat 81.4g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 16.1g
Cholesterol 0mg	0%
Sodium 7414.7mg	0%
Total Carbohydrate 364.0g	0%
Dietary Fiber 90.7g	0%
Total Sugars 51.5g
Protein 137.0g	0%

Vitamin D 2566.7IU	0%
Calcium 3148.8mg	0%
Iron 29.9mg	0%
Potassium 7350.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 20.0%

Carbs: 53.2%