Vegan Ramen Soup: My Cozy Weeknight Noodle Ritual
Let Me Tell You About This Ramen (Spoiler: It’s Vegan!)
You know those days you wander into the kitchen, hungry but not exactly sure if you want to wrestle with a new recipe or just eat peanut butter on toast again? That was me the first time I tried making vegan ramen soup at home. But honestly, after fumbling my way through (spilling soy sauce all over my favorite jumper…never quite got that stain out), this has become the soup I crave every time the weather turns a bit grim. There’s something about noodles, slurpy broth, and a big bowl you can wrap your hands around—maybe it’s nostalgia, or maybe it’s just carbs.
Why You’ll Want to Make This (I Swear It’s Worth It)
I make this when the world just feels a bit too much and I want comfort food without falling into a cheese coma (vegan or otherwise). My family goes mad for this—my partner claims it’s the only soup that “tastes like a hug” (whatever that means). And hey, if I can make ramen soup work with the random veggies I find kicking around at the back of the fridge, you can too. It’s also my go-to when I’m trying to impress my vegan friends or, you know, when I’ve somehow wound up with way too many mushrooms. I’ve had my share of noodle disasters (once dropped the whole block in without breaking it up, don’t recommend; giant noodle log, anyone?), but this recipe has never let me down yet.
Here’s What You’ll Need (And a Few Swaps Because, Life)
- 4 cups (about a liter) vegetable broth – sometimes I just use a stock cube and hot water, no shame
- 2 servings ramen noodles – the classic dried kind works, but honestly, I’ve even used spaghetti in a pinch (don’t tell the ramen purists)
- 1 tablespoon soy sauce – low sodium, dark, or whatever’s on hand. Tamari if you need gluten-free!
- 1 tablespoon white miso paste – I sometimes use red, though it’s saltier so go easy. My grandmother swore by Hikari brand but honestly, any miso paste will do
- 1 thumb-sized piece ginger, minced (or just a teaspoon of the jarred stuff, which is fine)
- 3 cloves garlic, minced
- 1 cup mushrooms (shiitake are fancy, but use button mushrooms if that’s what you’ve got)
- 1 small carrot, julienned (or just grated because who has time?)
- 1-2 cups pak choi or spinach
- A dash of sesame oil (if you’ve got it, gives nice toasty vibes)
- Optional toppings: scallions, nori sheets, chili oil, tofu cubes, corn, sesame seeds (sometimes I throw in whatever’s left from last night’s stir-fry — works like a charm most of the time)
How To Make My Lazy Vegan Ramen Soup (Step-by-Step, Ish)
- Sauté the Base: Grab a big pot (or a medium one, but keep an eye on the slosh). Drizzle in a little oil, let it get warm, then toss in your ginger and garlic. Stir ’til fragrant but not burned – I totally zone out at this bit sometimes, so set a timer if you’re easily distracted like me.
- Add Mushrooms & Carrots: Dump in your mushrooms and carrots. Sauté for 3-5 minutes, letting the veggies soak up all that flavor. This is when I usually start thinking about lunch tomorrow. Don’t worry if it looks soggy now—it’ll perk up in the broth.
- Pile in the Broth: Pour that veggie stock over the lot, scraping any tasty bits off the bottom (that’s flavor!). Add the soy sauce. Let it come to a gentle simmer.
- Miso Magic: Now, take a little of the hot broth into a cup, stir in your miso paste until it dissolves. Add that back into the soup. (Otherwise it’ll clump and look like sad little blobs floating around. Learned that the embarrassing way!)
- Noodles Away: Toss in your ramen noodles. Cook as the package says, usually 3 minutes or so, but check them for your favorite chewiness. I tend to break mine in half before cooking so I don’t do the Lady and the Tramp slurp every time.
- Final Fancy Bits: As the noodles finish, throw in the pak choi/spinach. Just until wilted—takes about a minute. A dash of sesame oil here, if you like things nutty.
- Top & Serve: Ladel (or more likely, pour with slightly shaky hands) into bowls. Top with all your favorite bits: scallions, tofu, sesame, nori strips. This is where I usually sneak a taste (and then remember it’s boiling hot on my tongue… oops)
Some Notes That Only Came With Messy Repeats
- Miso can get way too salty fast, so start with less—add more if the flavor isn’t popping enough. I learned the hard way after one infamous “noodle brine” situation.
- If you leave the noodles sitting in the soup too long, they go mushy. Maybe make the noodles separately and add just before eating—I’ve started doing this and, actually, I find it works better if you want leftovers.
- Spinach wilts in a heartbeat, so save it for the last second. Otherwise it turns to green sludge (not the good kind of green, honestly).
If You Want To Mix Things Up (Or Just Ran Out Of Something)
- I’ve tried adding coconut milk for a creamy broth — surprisingly good, but maybe don’t do it if you’re craving classic ramen flavors. My partner says it’s “weird, but in a good way.”
- Soba noodles instead of ramen? Works, but the texture is different (still nice). Udon’s a bit too chewy for me—tried it once, I don’t think I’ll try again.
- If you’re feeling wild, roast your mushrooms in the oven with a little soy sauce before adding. Fancy, but takes longer, so maybe only do this if you’ve got time to spare.
What If I Don’t Have A…?
No wok? No bother. I’ve made this in a soup pot, even once in a sauté pan (just, like, go easy on the broth so you don’t have a spill). If you don’t have a proper ladle, I used a mug once for serving—just as effective, just weirder looking.
Storing Your Ramen Soup (If It Survives That Long)
If you stash the noodles and broth separately in the fridge, they’ll keep for two days or so. If you’ve combined everything already, expect mushier noodles next time—though honestly, in my house it never lasts more than a day!
How I Like To Serve It (You Do You)
I always plop a slice of nori and a tofu cube on top. My family likes a dousing of chili oil (check out this recipe from The Woks of Life—absolute dynamite!). Occasionally, if I’m feeling fancy, I’ll soft-boil a vegan “egg” but realistically, it’s all about the noodles and broth for me. Oh! And never skip the scallions unless you fancy a less tasty soup.
If I Could Go Back And Tell Myself A Few Things (Pro Tips)
- I once tried rushing the sauté step, tossing everything in cold and turning the heat up—big mistake. The flavors just kind of hang out on their own instead of partying together. Always take a breath here.
- Letting the miso paste hit boiling broth is a no-no. Trust me, it gets grainy and weird. Mix it with a bit of hot broth first.
- Don’t wing the broth if you’re low on stock. Once, I tried with just hot water and soy sauce, and, well, I regretted it (better than nothing, but not by much).
Questions I Actually Get (And Probably You’re Wondering Too)
- Can I make this gluten-free? – Yep, just swap in rice noodles and use tamari instead of soy sauce; I’ve done it, and it’s honestly hard to tell the difference.
- What’s the best store-bought ramen noodle brand? – People ask this a lot! Honestly, I reach for Nongshim or even the cheapo supermarket own brand. I learned a bunch from this guide on Just One Cookbook.
- Can I freeze it? – Well, you CAN, but I don’t like the texture after thawing. If you do go for it, freeze broth only, then add fresh noodles after you reheat.
- Can kids eat this? – Absolutely! Just lay off the chili oil if they’re not into spice. My niece once picked out all the mushrooms and left the noodles for me (free toppings, I suppose?).
- Why does my broth taste bland? – Probably needs more soy sauce or a splash of rice vinegar. On second thought, a dash of nutritional yeast sometimes does the trick, too. You’ll figure it out, promise.
If you want to browse more plant-based inspiration, I’ll sometimes check Minimalist Baker for their quick vegan soups—good ideas there, especially if you need a last-minute dinner and don’t want a shopping trip. Anyway, happy noodling!
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 200g ramen noodles (wheat-based, vegan)
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 1 medium carrot, julienned
- 1/2 cup corn kernels
- 2 green onions, sliced
- 1 sheet nori, cut into strips (optional)
- 1/2 block firm tofu, cubed (about 150g)
Instructions
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1Heat sesame oil in a large pot over medium heat. Add the garlic and ginger, sauté for 1-2 minutes until fragrant.
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2Add shiitake mushrooms and cook for 3-4 minutes until softened. Pour in the vegetable broth, soy sauce, and miso paste. Stir until miso is dissolved.
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3Add tofu cubes and bring the broth to a simmer. Cook for 10 minutes to allow flavors to blend.
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4Meanwhile, cook ramen noodles according to package instructions in a separate pot. Drain and set aside.
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5Add carrots, corn, and baby spinach to the broth. Simmer for 2-3 minutes until veggies are tender but vibrant.
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6Divide noodles among bowls. Ladle hot broth and vegetables over noodles. Garnish with green onions and nori strips if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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