This Quick & Easy Vegan Ramen is a delicious homemade soup that is perfect for a cold or rainy day. It’s filled with ramen noodles & soft tofu and comes together in less than 30 minutes!
It’s been raining a lot the past couple of weeks. And I mean A LOT.
So naturally, all I’ve been wanting to eat is an absurd amount of soup. Seriously. Cauliflower soup, butternut squash soup, doesn’t matter what it is. I WANT IT ALL.
There’s just something about the cold rainy days in Fall that make soup taste just extra good. And there’s no feeling quite like having a belly filled with soup and feeling your entire body warm upfrom your head to your toes. mmm.
Easy Ramen Noodle Recipe
To be honest, this is what I’m feeling RIGHT NOW. Because friends, I just finished eating a big bowl of this ramen noodle soup before sitting down to write this post.
This quick & easy vegan ramen is EVERYTHING. Seriously. Homemade is the only way to go. The best part of this ramen has got to be how quick and simple it is to throw together. Maybe not as quick and simple as a Ramen packet where you just throw some flavouring into a pot, but hey, that’s the trade-off for healthy, natural homemade ramen made with love.
Homemade Ramen Seasoning
What makes this recipe so great, is the homemade ramen seasoning. Yes, ramen seasoning is easy to find in the grocery store and convenient to use, but it is loaded with sodium and fake ingredients we don’t want to put in our bodies!
Really it is not hard to make the seasoning of traditional ramen. All you need here is dried sh*take mushrooms, garlic powder, onion, soy sauce, miso paste and some vegetable broth! See not a lot!
This Quick & Easy Vegan Ramen is:
- Quick & easy (hehe I had to…)
- Vegan and can be made gluten-free with gluten-free noodles and soy sauce
- Filled with bold rich flavour
- Makes for the ultimate rainy day comfort food
Vegan Ramen Ingredients
- Avocado oil
- Green onions
- Garlic
- Ginger
- Dried sh*take mushrooms
- Ramen noodles
- Tofu
- Vegeatble broth
- Water
- Soy sauce
- Agave
- Miso paste
How to make homemade ramen:
Ok. So broth, broth, broth. The broth is essential for making a full-bodied ramen soup. And since this is a vegan broth, we need to get that rich flavour elsewhere than in a typical ramen soup. So we’re adding in some dried shiitake mushrooms and some miso paste for that savoury flavour. (not to mention miso is super good for you too!)These are so important to give this soup that “OUMF!” that you want in a ramen broth.
Although this recipe only takes 20 minutes to prep, the longer you leave the broth to sit the more intensified the flavours will become. So if you’re a planner, (Hello meal prep!) prepare the broth a day ahead of time for a flavour-packed ramen broth that’ll blow your socks off.
As far as tofu goes, make sure to use soft tofu. (no extra firm tofu please!) We’re looking for a nice silky texture to compliment the soup broth.(To learn more about the different types of tofu and the difference between them you can read my ultimate guide to cooking tofu.)
And of course, let’s not forget the star of the dish: ramen noodles. I like to use organic whole grain ramen noodles, but you can use any type of ramen noodles you like. Opt for gluten-free if needed.
Ok, let’s get into it!
Step 1
Sautee the garlic, onions and green onions in a pot, then add the dried sh*take and sautee for another 2 minutes.
Step 2
Add the broth, water, miso paste, soy sauce and agave and mix everything together then lower the heat and let simmer for 10 minutes. Once ready to serve add in the ramen noodles and tofu.
Step 3
Let the noodles cook for 1-2 minutes until soft. Then serve immediately.
Expert tips
- If you want a broth is more intense flavour, prep this recipe a day ahead of time and let it sit in the fridge overnight. The flavours will intensify over time.
- Don’t overboil the broth after adding the noodles. The noodles will only need 1-2 minutes to cook on medium-high heat. If you cook them too long, they will absorb a lot of liquid and you’ll end up with less broth.
- When storing leftovers, it’s best to store the noodles and broth separately so the noodles don’t absorb all the broth and become soggy.
If you tried this Quick & Easy Vegan Ramen or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!
More great recipes to try:
- Fruits and Vegetables for Smoothies
- Cannellini Bean Soup
- Vegetarian Stuffed Bell Peppers
- Cold Quinoa Salad
- Pho Soup Recipe
- Muesli Ingredients
- How to make Baked Ziti
- Yaki Udon Noodles
- Chipotle Sofritas Recipe
- Healthy Breakfast Smoothie
- Matcha Banana Smoothie
- Overnight Oats with Steel Cut Oats
Quick And Easy Vegan Ramen
5 Stars4 Stars3 Stars2 Stars1 Star5 from 25 reviews
- Author: Jessica Hoffman
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Japanese
- Diet: Vegan
Description
This Quick And Easy Vegan Ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!
Ingredients
UnitsScale
- 2 tbsp avocado oil (or vegetable oil)
- 4 green onion, chopped into 1-inch pieces
- 4 garlic cloves, cut in halves
- 3-inch cube of ginger, cut into 4 pieces
- 1 oz dried sh*take mushrooms (about 15-20 dried sh*take, can sub fresh sh*take)
- 1-litre vegetable broth
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red)
- 1 tsp agave (or maple syrup)
- 1 block soft tofu, cut into small cubes
- 2 packs vegan ramen noodles
- spinach, cilantro, & green onions to garnish
Instructions
- Heat the avocado oil in a large pot on medium-high heat.
- Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
- Next, add the dried sh*take mushrooms and saute for another 2 minutes.
- Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
- (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
- Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
- Serve with some steamed baby spinach, chopped green onion and fresh cilantro.
Notes
This broth intensifies with flavour over time. Prepare the broth a day before you want to enjoy it to make it even better! Depending on how much sodium is in the broth you use, you may need to add a bit more or less soy sauce. Taste and adjust accordingly.
Don’t overboil the broth after adding the noodles. The noodles will only need 1-2 minutes to cook on medium-high heat. If you cook them too long, they will absorb a lot of liquid and you’ll end up with less broth.
When storing leftovers, it’s best to store the noodles and broth separately so the noodles don’t absorb all the broth and become soggy.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 11g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
