Vegetarian Classic Japanese Ramen Soup
Dive into a comforting bowl of Vegetarian Classic Japanese Ramen Soup, a plant-based twist on the beloved Japanese comfort food. This recipe features perfectly tender ramen noodles bathed in a rich, umami-packed broth made with soy sauce, miso paste, and fragrant ginger and garlic. Loaded with wholesome ingredients like shiitake mushrooms, tofu, baby spinach, and sweet corn, this soup delivers vibrant flavors and hearty satisfaction in every bite. Topped with fresh green onions and savory nori strips, it’s an irresistible combination of texture and taste. Ready in under an hour, this vegetarian ramen is perfect for weeknight dinners or cozy weekends. Whether you're a ramen enthusiast or seeking a nourishing meat-free meal, this recipe offers an authentic and flavorful experience.
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Ingredients
- 400 grams Ramen noodles
- 6 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 1 inch piece, grated Ginger
- 2 minced Garlic clove
- 200 grams, cubed Tofu
- 2 cups Baby spinach
- 1 medium, julienned Carrot
- 150 grams, sliced Shiitake mushrooms
- 2 sliced Green onions
- 2 tablespoons Sesame oil
- 1 cup, cooked Corn
- 1 sheet, cut into strips Nori
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
Directions
Step 1
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic and sauté for 1-2 minutes until fragrant.
Step 2
Add the sliced shiitake mushrooms to the pot and sauté for an additional 3-4 minutes until the mushrooms are softened.
Step 3
Pour in the vegetable broth and bring it to a simmer. Stir in the soy sauce, miso paste, salt, and pepper. Let the broth simmer for 10 minutes to allow the flavors to meld.
Step 4
Meanwhile, in a separate pot, cook the ramen noodles according to the package instructions until just tender. Drain and set aside.
Step 5
Add the cubed tofu, baby spinach, julienned carrot, and cooked corn to the broth. Continue to simmer for 5 more minutes until the vegetables are tender.
Step 6
To serve, divide the cooked ramen noodles among four bowls. Ladle the hot broth with tofu and vegetables over the noodles.
Step 7
Garnish each bowl with sliced green onions and nori strips. Serve immediately while hot.
Nutrition Facts
| Serving size | (2491.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2718.8 |
| Total Fat 58.4g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 9194.8mg | 0% |
| Total Carbohydrate 458.5g | 0% |
| Dietary Fiber 47.4g | 0% |
| Total Sugars 49.6g | |
| Protein 115.0g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 702.7mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 4184.3mg | 0% |
Source of Calories