"The weather might be getting slightly better here but it’s still a bit gloomy and chilly so I thought that I’ll share this delicious, rich and warming vegan ramen soup with you because we all need something comforting right? It’s easy to make yet bursting with flavours – creamy broth, crispy tofu and just the right amount of umami thanks to miso and mushrooms. Plus veggies to make it more nutritious. Absolutely irresistible and so good for your body & soul. You just have to try it so save the recipe for later."
Vegan ramen noodle soup
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- Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 spring onions
- 3 garlic cloves
- 3 cm fresh ginger
- 2 tablespoons soy sauce
- 3 tablespoons GF white miso paste
- 1/4 cup tahini
- 1 tablespoon chili sauce or more
- 5 cups water/vegetable broth
- 12 dried shiitake mushrooms (or sub with fresh ones)
- 1 tablespoon sesame oil
- cooked ramen noodles
- 1 steamed pak choi
- 1 block fried tofu
Method
Step 1
Heat sesame oil in a large pan. Add chopped green onions, ginger and garlic and sauté for 2-3mins, until fragrant. Add dried shiitake mushrooms and sauté for another 2mins.
Step 2
Add tahini and miso paste, mix well to make sure that all is coated. Add soy sauce and water/broth (don’t add all at once, start with less and add more to make sure that ramen has the consistency that you want).
Step 3
Bring the soup to a boil, then reduce the heat to medium/low and add chili sauce (start with less and add more if desired). Simmer the soup for around 10mins.
Step 4
In the meantime cook the noodles as per package instructions, fry the tofu and steam pak choi. If using fresh mushrooms, fry them with a bit of soy sauce, salt and garlic.
Step 5
To assemble the soup, divide the ramen noodles among the bowls. Pour the broth over the noodles, then add the toppings. Garnish with sesame seeds, chopped chili and spring onions.