Vegan Classic Japanese Ramen Soup

Dive into the umami-packed world of this Vegan Classic Japanese Ramen Soup, a soul-warming dish that brings the authentic flavors of Japan to your table. Crafted with a rich, aromatic broth made from miso paste, soy sauce, and simmered shiitake mushrooms, this plant-based ramen is both hearty and nourishing. Topped with tender tofu cubes, fresh baby spinach, and a medley of toppings like nori strips, bean sprouts, and sesame seeds, each bowl is a texture-packed feast for the senses. Perfect for a cozy dinner or a healthy meal prep option, this ramen recipe is quick to make, with just 15 minutes of prep time and a satisfying depth of flavor you'll want to revisit again and again. Whether you're a dedicated vegan or simply looking for a meat-free twist on a Japanese classic, this ramen is a savory, slurp-worthy delight!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons sesame oil
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 4 scallions, chopped, white and green parts separated
• 200 grams shiitake mushrooms, sliced
• 60 milliliters soy sauce
• 3 tablespoons miso paste
• 1200 milliliters vegetable broth
• 1 sheet dried seaweed (kombu or wakame)
• 400 grams ramen noodles
• 100 grams baby spinach
• 300 grams tofu, firm, cubed
• 100 grams bean sprouts
• 2 nori sheets, cut into strips
• 2 tablespoons sesame seeds

Directions

Step 1

Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Saute for 1-2 minutes until fragrant but not browned.

Step 2

Add the sliced shiitake mushrooms to the pot and cook for about 4-5 minutes until they are tender.

Step 3

Stir in the soy sauce and miso paste and mix well to combine with the mushrooms and aromatics.

Step 4

Pour in the vegetable broth and add the seaweed sheet. Bring the mixture to a boil, then reduce the heat to low and let the broth simmer for 10 minutes to allow the flavors to meld together.

Step 5

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

Step 6

Remove the seaweed sheet from the broth and discard. Add the cubed tofu and baby spinach to the broth, allowing the spinach to wilt slightly.

Step 7

To assemble the ramen bowls, divide the cooked ramen noodles among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal portion of tofu and spinach.

Step 8

Top each bowl with bean sprouts, the green parts of the scallions, strips of nori, and a sprinkle of sesame seeds.

Step 9

Serve immediately and enjoy your steaming bowl of vegan Japanese ramen!

Nutrition Facts

Serving size	(2479.0g)

Amount per serving	% Daily Value*
Calories	2990.3

Total Fat 82.0g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 19.6g
Cholesterol 0mg	0%
Sodium 8902.1mg	0%
Total Carbohydrate 439.4g	0%
Dietary Fiber 51.8g	0%
Total Sugars 42.0g
Protein 150.2g	0%

Vitamin D 36IU	0%
Calcium 2444.8mg	0%
Iron 23.4mg	0%
Potassium 4188.8mg	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: 23.8%

Protein: 19.4%

Carbs: 56.8%