Ramen Noodle Soup – Easy vegan recipe
There is nothing better than a warming flavorful ramen soup during the cold season. Ramen is a noodle soup from Japan. There are many different ways to make ramen soup. This ramen soup consists of a spicy veggie broth with shiitake mushrooms, miso paste, soy sauce and plant-based milk. In addition, with fried tofu, udon noodles and vegetables the ramen soup tastes so delicious. The soup consists only of healthy ingredients and is simple to make.
Ramen Noodle Soup – Healthy and low in calories!
Ramen is a Japanese noodle soup that consists of four different parts which are: soup, sauce, noodles and toppings. You can prepare ramen according to your taste. So the recipe is very adaptable. The important thing is the spicy broth. You can change the toppings as you like. The soup is often prepared with meat. The vegetarian version usually contains egg. So what goes well with the vegan ramen soup? Definitely tofu or tempeh. By the way, an insider tip is to use fried onions as a topping. They give the soup a very special flavor.
Ramen soup is not only low in calories but also very healthy. Ramen Soup consists mainly of natural and high-quality ingredients. If you prepare it fresh, it contains many vitamins, good fats and nutrients. Tofu or Tempeh provides the protein. The more colorful vegetables you add the healthier the dish becomes. Ramen noodles in the whole grain version contain more nutrients than wheat noodles.
Ramen is also an inexpensive dish. You don’t need much to produce a large quantity. You can eat a few days of it. So it is the perfect recipe for Meal Prep.
How to store Ramen soup?
Ramen is best stored without noodles. You can store just the soup in an airtight container in the fridge. You can simply heat it up in portions and pour the soup over the ramen noodles. If you store the soup with the noodles, the noodles will become sticky and not as enjoyable. The toppings should also not be kept with the noodles but can be packed individually in tins or add them fresh to the soup.
More warming plant-based recipes for the cold season:
- Easy Chili Recipe with Beans
- Sweet Potato Curry
- Tofu Tikka Masala
- Green Thai Curry
- Yellow Curry with Tofu
- Roasted Cauliflower
How do you like this recipe?
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For the Soup:
- 2 Onion
- 3 Garlic Cloves
- 1 small piece Ginger
- 10 dried/fresh Shiitakes or Champignons
- 1 Litre Veggie Broth
- 15 gr Miso Paste
- 1 tbsp Sesame Oil
- 3 tbsp Soy Sauce
- 200 ml Oat Milk
- 1 handful of Coriander
- 1 Chili Pepper oder Chili Oil OPTIONAL
- 1 Pak Choi
- 1 Smoked Tofu
- 15 gr Fried Onions As you like
- 1 Spring Onion
- Sesame As you like
- 15 gr Ground Cashew Nuts As you like
- 400 gr Udon Noodles or Ramen Noodles
For the Soup:
- Soften dried shiitake mushrooms in boiling water for about 20 minutes. Afterwards, dump the shiitake water.
- Chop onions, garlic cloves, chili pepper and ginger.
- Heat sesame oil in a pot at medium heat. Fry garlic cloves and onions for a few minutes. Add ginger, miso paste, chili and fry briefly. Now add the vegetable broth.
- Now add the shiitake mushrooms, soy sauce, coriander and milk.
- Let the soup simmer for at least 30 minutes so that the flavors can be well absorbed. The taste will be even more intense if you let it simmer for 1 hour.
- Prepare the ramen noodles according to the package instructions.
- Cut Pak Choi, spring onion into small pieces. Squeeze the water out of the tofu. Cut it into small pieces.
- Fry the tofu in sesame oil in a pan. Add Pak Choi and another splash of soy sauce. Fry everything for a few minutes. The tofu should be crispy.
- Put all toppings on the soup and serve the soup with udon or ramen noodles!
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