Vegan Ramen Soup Recipe –
Who doesn’t enjoy a hot bowl of delicious ramen that is easy, quick, and healthy for you? James and I LOVE ramen. It’s probably one of our favorite dishes to cook and to eat. Ramen is so comforting, satiating, and versatile! Literally the perfect dish for beginners. This delicious Vegan Ramen soup recipe is accented by the nutty taste of tahini that adds to the creaminess of the broth.
The great thing about ramen, or any soup in general, is you just toss everything in a pot and let it do its magic. This recipe requires minimal preparation and cooking time yet maximum enjoyment. James and I love to whip this up on days we come home late and don’t have much time to cook or prep something so we gather our favorite veggies, toss it in a pot with yummy broth, add noodles and voila! Quick, healthy, plant-based ramen that is made with whole foods and not nearly the amount of sodium that comes in those pre-made ramen packets.
Recipe Inspiration
This delicious vegan ramen recipe is inspired by a restaurant James took me to on one of our first dates and I have been hooked ever since! Their ramen miso broth is creamy, nutty, and with a touch of chili oil that is utterly delicious. Although the restaurant is pretty far from us, we constantly crave that taste. Needless to say, we decided to create our own plant-based ramen recipe and have found the perfect ramen broth concoction.
What makes our vegan miso ramen broth so special is the incorporation of tahini and chili black bean paste. The combination of the nutty, creaminess along with the hint of spicy, umami flavor is an experience you cannot miss out on! Trust us, you will be hooked on this ramen. The wonderful thing about our vegan ramen recipe is that it is completely versatile in terms of the toppings and veggies you choose to use in it. We have used all kinds of veggies such as corn, mushrooms, bean sprouts, tofu, water chestnuts, and a ton more! This savory plant-based ramen broth is so yummy, any veggie will compliment it wonderfully.
James and I love incorporating whole food ingredients as much as possible and this recipe is perfect for that. Our vegan miso ramen broth is delicious, savory, comforting, and super easy to put together. This is a great starter recipe because it does not require much cooking or preparation and is customizable. We use Trader Joe’s Miso Ginger Broth to enhance the flavor of the broth but if you cannot find it, you can replace it with any veggie broth of your choice. The fresh vegetables, warm broth, and healthy ingredients are sure to make you feel great inside and out! Give this recipe a try and let us know in the comments below what you think! Subscribe below for updates on all of our latest recipes.
Vegan Ramen Soup Recipe
Ingredients
- 1 tbsp Sesame Oil
- 5 Cloves Garlic Crushed
- 1 tbsp Ginger Paste
- 1 Bunch Green Onions Chopped
- 2 tbsp Dark Miso Paste
- 1 tbsp Chili Black Bean Sauce
- 1 tbsp Sake Optional
- 2 tbsp Soy Sauce
- 1 tbsp Tahini
- 2 Cups Soy Milk
- 32 oz Vegetable Broth
- 16 oz Baby Bella Mushrooms Sliced
- Ramen Noodles
- Kimchi for Serving
- Bok Choy for Serving
- Bamboo Shoots for Serving
- Lemon for Serving
Instructions
- Begin by chopping the whole green onion bunch, including the white part.
- In a large saucepan, heat 1 tbsp of sesame oil over medium-low heat and saute 5 cloves of crushed garlic, 1 tbsp ginger paste, and only the white parts of the green onions for about 2-3 minutes or until the green onions start to become fragrant.
- Add 2 tbsp miso paste and 1 tbsp chili black bean sauce and stir into a paste for about 1 minute or so. Deglaze pan with 1 tbsp sake (optional), 2 tbsp soy sauce, and 1 tbsp tahini. Stir until combined.
- Add 2 cups of soy milk and 32 ounces of vegetable broth to the paste and stir until combined. Drop in 16 oz. of baby Bellas to the broth and simmer for about 5-8 minutes to absorb the flavor.
- Cook your noodles and begin to assemble! Top with kimchi, bok choy, bamboo shoots, and anything else you like in your ramen. Enjoy!
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