Vegan Ramen Soup. A delicious Easy Vegan Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! You'll never need packet ramen noodles again! The most slurpy, drool-worthy, scrumptious vegan ramen noodle soup there ever was, with fresh veg, sautéd mushrooms, and crispy tofu slices.

While ramen noodles are naturally vegan, the soup is traditionally not vegan-friendly. Traditional recipes consist of an animal based broth flavored with miso or soy sauce, Chinese wheat noodles, and a variety of toppings, such as of thin slices of pork, mushrooms, seaweed, green onions, etc. Making this vegan ramen is pretty easy! You can have Vegan Ramen Soup using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Ramen Soup

It's 2 of garlic cloves minced.
It's 1 tsp of fresh ginger minced.
It's 2 cups of vegetable broth.
You need 2 cups of water.
It's 1 1/2 tbsp of tamari sauce.
It's 1 tsp of miso paste.
You need 2 of portobello mushrooms, sliced.
Prepare Half of block extra firm tofu cut into cubes.
It's of Vegan Ramen or rice noodles.
Prepare Half of yellow, orange or red bell-pepper, sliced.

In another pot, cook the vegan ramen noodles according to the instructions on the package. This Quick & Easy Vegan Ramen is a delicious homemade soup that is perfect for a cold or rainy day. It's been raining a lot the past couple weeks. Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy.

Vegan Ramen Soup step by step

Prepare all the veggies according to the instructions..
For the broth, heat a medium sized pot and add the garlic and ginger. Add a splash of vegetable broth and cook for 1 minute..
Add the remaining veggie broth/water, soy sauce and miso paste and let simmer for 10 minutes. Once done, add the ramen/ rice noodles and cook in the broth according to the instructions on the package..
Fry' the tofu in soy sauce, cook the mushrooms in veggie broth until soft.
Once the noodles are cooked, assemble your bowl. Add all the toppings, noodles and finally pour the broth in..
For meal-prep half cook the noodles and strain them well. Cover with sesame oil to avoid sticking and refrigerate..

Strain into a clean pan and discard everything left in the strainer. Using a slotted spoon, transfer solids to a blender. Stir purée back into broth in pot and bring to a simmer over medium heat. Transfer to a foil-lined broiler pan or rimmed baking sheet. A vegan version of tantanmen ramen, this soup features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions.