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Vegan Ramen Soup

vegan ramen soup

Posted in January 25, 2021 by

Categories: Lunch

Vegan Ramen Soup

This is the perfect time for a warming vegan ramen soup, so I’d love to share this recipe with you. This warming oriental soup will keep you warm and joyful. Honestly, I am new to oriental recipes, but this one is so simple that no experience is needed. The list of ingredients may seem long as I break it down into sections to make it easier for you. Most of the ingredients are repeated in each section, so you don’t need as many ingredients as it looks. I love this soup because it’s warming and has many different flavours. It’s perfect for a quick, warming lunch or a cosy dinner at night. Hope you like this recipe as much as I do. Bon Appetit.

 

vegan ramen soup recipe

 

Before start…
Please go crazy with any flavour you like it. 😊

 

NOTE:
Noodles: I used tagliatelle, because I don’t like ramen noodles. Please use any noodles you like it.
Vegetable broth cubes: I used homemade broth cubes. You can use any vegetables broth cubes in this recipe and it still works).
Tofu: I used extra firm tofu the Tofoo.co so there is no need to press the tofu before use. If you use other tofu, you probably should press the tofu with cutting board and put something heavy on top of the cutting board.
Mushrooms: I used chestnut mushrooms because I’m not a big fan of wild mushroom. If you like different kinds of mushro
oms go crazy and add the all. 😊

I start prepare the ramen soup exactly like I described in METHOD section.

 

ramen soup recipe

 

THIS VEGAN RAMEN SOUP IS:

  • Easy recipe
  • Vegan
  • Delicious
  • Easy lunch recipe
  • Perfect for dinner
  • Plant based
  • Gluten free (when using tamari sauce instead soya sauce)
  • Family recipe

 

tantanmen recipe

 

HOW TO MAKE VEGAN RAMEN SOUP

Recipe for two portions

Ingredients:

For soup:

  • 2 servings of noodles (I used tagliatelle)
  • 2tbsp toasted sesame oil
  • 2 garlic cloves, finally minced
  • 3cm fresh ginger, finally chopped
  • 1400ml warm water
  • 2 veggies broth cubes (I used homemade veggies broth cubes)
  • 1tbsp white miso paste
  • 2-3tbsp dark soya sauce (I used 3tbsp)
  • salt and pepper according to taste
  • 1 pak choi

For tofu:

  • 200g firm or extra firm tofu
  • 1tbsp sesame oil
  • 1 flat tsp salt
  • 1tbsp dark soya sauce
  • white and black sesame, according to preference

For mushrooms:

  • 150g chestnut mushrooms 
  • 1tbsp sesame oil
  • 1tbsp dark soya sauce
  • salt and pepper, according to taste

Toppings:

  • handful grated carrot
  • fresh parsley/coriander, finally chopped
  • fresh red chilli, finally chopped
  • 2 spring onion, finally sliced
  • handful roasted peanuts, finally chopped
  • white and black sesame
  • chilli flakes
  • 2 slice of lime

 

METHOD:

Cook the noodles al dente, according to instruction on pack. 

For soup: In a mixing bowl add 1400ml warm water, 2 veggies stock cube, soya dark sauce and white miso paste. Mix together well. Place large sauce pan with oil over medium heat and add minced garlic and chopped ginger. Cook until golden brown than pour vegetable broth. Bring to the boil before reducing the temperature and leaving to simmer until all toppings are ready.

For tofu: Cut the tofu into small cubes. Put the tofu in a mixing bowl with black sesame, white sesame, salt and soya sauce, mix carefully.  Place a frying pan with sesame oil over a medium heat and add tofu. Cook tofu until golden brown.

Pak choy: Cut the pak choi in half. Clean the pak choi halves. Place non-stick frying pan over high heat and put pak choi for a minute or until golden brown (you can skip this point) than add to the soup for 3 minutes or until soft.

For mushrooms: Clean and slice the mushrooms.  Place a frying pan with sesame oil over a medium heat and add sliced mushroom, black pepper and soya sauce. Mix together well and cook until soft.

Assembling: Pour the soup in a serving bowl. Add the noodles. Put the pak choi half. Then add grated carrots, mushrooms and tofu. Sprinkle with fresh spring onion, parsley, red chilli, white sesame, black sesame, chilli flakes and crushed roasted peanuts. Sprinkle with fresh lime juice.

 

You also can like these recipes:

Purple Sweet Potato Pancakes

Purple sweet potato puree

Caramelised banana toast

Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.

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