Vegetarian Authentic Ramen Noodle Soup

Immerse yourself in the comforting warmth of a steaming bowl of Vegetarian Authentic Ramen Noodle Soup, a soulful take on traditional Japanese cuisine crafted for plant-based food lovers. This aromatic recipe features a rich umami-packed vegetable broth enhanced with savory miso paste, soy sauce, and a hint of toasted sesame oil. Layers of texture and flavor unfold with tender shiitake mushrooms, crisp napa cabbage, and silky baby spinach, while cubes of extra-firm tofu add a protein boost. Perfectly cooked ramen noodles serve as the heart of this dish, topped with vibrant garnishes like green onions, sesame seeds, and a touch of chili oil for spice. Finished with nori and a squeeze of fresh lime, this soup comes together in under an hour, making it an irresistible option for a wholesome weeknight dinner. Perfectly balanced, deeply satisfying, and completely vegetarian, this recipe is your ticket to a culinary escape.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 3 green onions
• 4 ounces shiitake mushrooms
• 1 medium carrot
• 2 cups napa cabbage
• 8 ounces extra-firm tofu
• 9 ounces ramen noodles
• 2 cups baby spinach
• 1 nori sheets
• 1 tablespoon sesame seeds
• 1 teaspoon chili oil
• 1 lime

Directions

Step 1

Finely chop the garlic cloves, grate the fresh ginger, and slice the green onions. Keep the green parts and white parts of the onions separate.

Step 2

Thinly slice the shiitake mushrooms and the carrot, and cut the napa cabbage into shreds.

Step 3

Press and cube the extra-firm tofu into bite-sized pieces.

Step 4

In a large pot over medium heat, heat the sesame oil. Add the white parts of the green onions, garlic, and ginger. Sauté for about 2 minutes until fragrant.

Step 5

Add the sliced shiitake mushrooms and a small pinch of salt. Cook for an additional 3-4 minutes until the mushrooms start to become tender.

Step 6

Pour in the vegetable broth and bring it to a gentle simmer.

Step 7

Stir in the soy sauce and miso paste until the miso is fully dissolved.

Step 8

Simmer the broth for about 10 minutes to let the flavors meld, then add the sliced carrot and napa cabbage. Cook for another 5 minutes.

Step 9

Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.

Step 10

Add the cubed tofu and baby spinach to the simmering broth. Cook for 2-3 minutes until the spinach wilts.

Step 11

To serve, divide the cooked ramen noodles among 4 bowls.

Step 12

Ladle the hot broth with vegetables and tofu over the noodles.

Step 13

Top each bowl with chopped green onion tops, torn pieces of nori, and a sprinkle of sesame seeds.

Step 14

Drizzle a bit of chili oil over each bowl and serve with lime wedges on the side for a bright finish.

Nutrition Facts

Serving size	(2424.6g)

Amount per serving	% Daily Value*
Calories	2237.3

Total Fat 60.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 12.3g
Cholesterol 0mg	0%
Sodium 6943.9mg	0%
Total Carbohydrate 333.8g	0%
Dietary Fiber 45.3g	0%
Total Sugars 39.4g
Protein 111.2g	0%

Vitamin D 20.4IU	0%
Calcium 1995.9mg	0%
Iron 19.0mg	0%
Potassium 4265.8mg	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: 23.4%

Protein: 19.1%

Carbs: 57.5%