Vegetarian Classic Ramen Noodle Soup

Warm your soul with a bowl of hearty and flavorful Vegetarian Classic Ramen Noodle Soup, a comforting twist on a Japanese favorite. This plant-based recipe combines a savory vegetable broth infused with umami-rich miso paste, soy sauce, and aromatic ginger and garlic. Fresh vegetables such as shiitake mushrooms, bok choy, and julienned carrots add layers of texture and nutrition, while tender ramen noodles soak up the broth’s dynamic flavors. Pan-fried tofu brings satisfying protein, and a final touch of wilted spinach, green onion, and toasted sesame seeds elevates the dish to a restaurant-worthy experience. Ready in under 45 minutes, this vegan-friendly ramen is perfect for weeknight dinners or cozy weekend meals. Wholesome, nourishing, and endlessly customizable, it’s a must-try for soup lovers and ramen enthusiasts alike!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 1 cup carrots, julienned
• 1 head bok choy, chopped
• 8 ounces ramen noodles
• 2 stalks green onions, sliced
• 14 ounces tofu, firm and diced
• 1 tablespoon sesame oil
• 2 cups spinach leaves
• 1 tablespoon sesame seeds, toasted

Directions

Step 1

In a large pot, heat the sesame oil over medium heat and add the garlic and ginger. Sauté for about 1 minute until fragrant.

Step 2

Add the sliced shiitake mushrooms and cook for 4-5 minutes until they soften.

Step 3

Pour in the vegetable broth and bring it to a boil.

Step 4

Lower the heat to a simmer and add soy sauce and miso paste. Stir well until the miso paste is dissolved.

Step 5

Add the julienned carrots and chopped bok choy and simmer for 5 minutes.

Step 6

Gently add the ramen noodles and simmer for another 5 minutes or until the noodles are tender.

Step 7

While the noodles are cooking, in a separate skillet, lightly pan-fry the diced tofu until golden brown on each side.

Step 8

Add the tofu to the pot along with the spinach leaves and let them wilt in the hot broth.

Step 9

Taste the broth and adjust seasoning if necessary.

Step 10

Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(2839.7g)

Amount per serving	% Daily Value*
Calories	2415.5

Total Fat 69.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 7648.3mg	0%
Total Carbohydrate 334.2g	0%
Dietary Fiber 53.6g	0%
Total Sugars 48.9g
Protein 139.9g	0%

Vitamin D 36IU	0%
Calcium 3411.5mg	0%
Iron 25.7mg	0%
Potassium 5968.4mg	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: 24.8%

Protein: 22.2%

Carbs: 53.0%