Vegan Classic Ramen Noodle Soup

Warm your soul with this Vegan Classic Ramen Noodle Soup, a plant-based take on the beloved Japanese comfort food. This recipe combines a rich, umami-packed broth made with miso paste, soy sauce, and sesame oil, perfectly balanced with aromatic garlic and ginger. Tender-crisp bok choy, shiitake mushrooms, and carrots add vibrant texture, while golden pan-fried tofu and a topping of nori strips deliver a hearty, satisfying bite. Served over slurp-worthy ramen noodles and garnished with fresh green onions and a kick of sriracha, this bowl of ramen is both nourishing and comforting. Ready in under an hour, this vegan ramen is perfect for cozy nights at home and is sure to become a staple in your recipe repertoire.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon ginger
• 2 cloves garlic
• 3 tablespoons miso paste
• 2 tablespoons sesame oil
• 1 cup shiitake mushrooms
• 1 medium head bok choy
• 1 medium carrot
• 2 stalks green onions
• 8 ounces ramen noodles
• 14 ounces tofu
• 1 sheet nori sheets
• 1 tablespoon sriracha

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Gently wrap the tofu in a clean kitchen towel and place a heavy pan on top. Let it sit for about 15 minutes.

Step 2

Meanwhile, finely mince the garlic and ginger. Slice the shiitake mushrooms and the carrot into thin rounds. Chop the bok choy into bite-sized pieces. Thinly slice the green onions and chop the nori sheet into small strips.

Step 3

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, sauté for about 2 minutes until fragrant.

Step 4

Add the sliced shiitake mushrooms to the pot and continue to sauté for another 3-4 minutes, or until they are tender.

Step 5

Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy sauce and miso paste until completely dissolved.

Step 6

Carefully add the sliced carrots and bok choy to the broth. Simmer for about 5 minutes until the vegetables are tender-crisp.

Step 7

While the broth is simmering, cut the pressed tofu into small cubes. In a pan, heat the remaining sesame oil over medium-high heat and add the tofu cubes. Fry until the tofu is golden brown on all sides, approximately 5-7 minutes.

Step 8

Cook the ramen noodles according to package instructions in a separate pot. Drain and rinse under cold water to stop them from cooking further, then set aside.

Step 9

To assemble the ramen, divide the noodles evenly among serving bowls. Ladle the hot broth and vegetables over the noodles.

Step 10

Top each bowl with a portion of the crispy tofu, sliced green onions, and strips of nori. Drizzle a bit of sriracha for heat if desired.

Step 11

Serve immediately and enjoy your warm, comforting vegan ramen noodle soup.

Nutrition Facts

Serving size	(2522.7g)

Amount per serving	% Daily Value*
Calories	2418.8

Total Fat 79.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 16.1g
Cholesterol 0mg	0%
Sodium 8521.2mg	0%
Total Carbohydrate 313.7g	0%
Dietary Fiber 44.7g	0%
Total Sugars 41.3g
Protein 135.2g	0%

Vitamin D 12.6IU	0%
Calcium 1850.6mg	0%
Iron 33.5mg	0%
Potassium 4981.4mg	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: 28.4%

Protein: 21.6%

Carbs: 50.0%