Description
This Easy Vegan Ramen Noodle Soup is a wholesome, flavorful, and comforting dish that comes together in just 30 minutes. Made with fresh ginger, garlic, low-sodium vegetable broth, and miso for depth, it’s a healthy, oil-free vegan recipe featuring tender ramen noodles, fresh green onions, and optional toasted sesame seeds and hot sauce for an added kick. Perfect for a quick lunch or dinner, this soup delivers classic ramen flavors without the excess salt or preservatives of instant packets.
Ingredients
Scale
Broth and Flavor Base
- 8 cups (1,920g) low-sodium vegetable broth, separated
- 1 1/2 packed tablespoons (15g) minced fresh ginger
- 1 1/2 packed tablespoons (15g) minced garlic
- 3 tablespoons (54g) mellow white miso
- 2 tablespoons (4g) dried parsley
- 1 tablespoon (15g) low-sodium soy sauce
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
Noodles and Garnishes
- 9 oz ramen noodles (Lotus brand gluten-free or Koyo brand wheat, packets discarded)
- 1 packed cup (110g) chopped green onions, separated
- Optional: toasted sesame seeds
- Optional: hot sauce
Instructions
- Simmer Ginger and Garlic: Add 1/2 cup (120g) of the vegetable broth, minced ginger, and minced garlic to a large pot over medium heat. Once it comes to a simmer, cook for 5 minutes, allowing the ginger and garlic to soften and release their flavors.
- Dissolve the Miso: While the ginger and garlic are simmering, place another 1/2 cup (120g) of broth into a small bowl. Add the miso paste and whisk thoroughly until the miso is fully dissolved and smooth to prevent clumps in the soup.
- Combine Ingredients and Simmer: Pour the remaining 7 cups (1,680g) of broth into the pot along with the miso mixture, dried parsley, low-sodium soy sauce, salt, pepper, and half of the chopped green onions (1/2 cup or 55g). Stir well, bring back to a simmer, and cook for an additional 5 minutes to soften the green onions and develop the broth’s flavor.
- Cook the Ramen Noodles: Add the ramen noodles to the pot and cook for 3 minutes, gently pressing the noodles down so they submerge and soften evenly in the broth. Remove the pot from heat and let it sit for a few minutes. This resting period allows the noodles to soften further and the flavors to meld beautifully.
- Serve and Garnish: Divide the soup evenly into serving bowls. Top each bowl with the remaining chopped green onions and optional toasted sesame seeds. For a spicy kick, drizzle with hot sauce as desired. Serve immediately while hot.
Notes
- This recipe is vegan, oil-free, and uses fresh ingredients for a healthier take on traditional ramen.
- The white miso paste is essential for authentic ramen depth and flavor; do not omit or substitute without considering the impact on taste.
- Using low-sodium broth and soy sauce keeps the salt level moderate and balanced.
- You can choose gluten-free ramen noodles or wheat-based depending on dietary needs.
- Allowing the noodles to sit off heat after cooking enhances texture and flavor absorption.
- Optional garnishes like toasted sesame seeds and hot sauce add more layers of flavor and a spicy boost respectively.
- A quick, satisfying meal perfect for busy weeknights or when craving a cozy soup.
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
