Description
This Easy Vegan Ramen Noodle Soup is a healthy, flavorful, and comforting dish made without oil and packed with fresh ingredients like ginger, garlic, and green onions. Featuring a rich broth enhanced with mellow white miso and low-sodium vegetable broth, it offers a perfect balance of savory depth and gentle spice. Ready in just 30 minutes with minimal ingredients, it’s a perfect homemade alternative to store-bought ramen packets, delivering a satisfying plant-based meal that everyone will love.
Ingredients
Scale
Broth and Seasoning
- 8 cups (1,920g) low-sodium vegetable broth, separated
- 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
Aromatics
- 1 1/2 packed tablespoons (15g) minced fresh ginger
- 1 1/2 packed tablespoons (15g) minced garlic
Noodles and Garnishes
- 9 oz ramen noodles (gluten-free or wheat, without seasoning packets)
- 1 packed cup (110g) chopped green onions, divided
- Optional: toasted sesame seeds
- Optional: hot sauce
Instructions
- Sauté Aromatics: In a large pot, add 1/2 cup (120g) of the vegetable broth, minced ginger, and minced garlic. Heat over medium until simmering, then cook for 5 minutes, stirring occasionally, until the ginger and garlic are softened and aromatic.
- Dissolve Miso: While the aromatics cook, place another 1/2 cup (120g) of broth in a small bowl. Add the miso paste and whisk thoroughly until the miso is fully dissolved and smooth. This step ensures no clumps are added to the soup.
- Combine Broth and Seasonings: Pour the remaining 7 cups (1,680g) of vegetable broth into the pot with the softened aromatics. Add the miso mixture, dried parsley, soy sauce, salt, black pepper, and half (1/2 cup or 55g) of the chopped green onions. Stir well to combine, then bring the soup back to a simmer and cook for about 5 minutes, allowing flavors to meld and the green onions to soften.
- Cook Noodles: Add the ramen noodles to the simmering broth. Use a spoon or chopsticks to press and separate the noodles as they cook, simmering for just 3 minutes until the noodles soften but retain a slight bite.
- Rest and Adjust Flavor: Remove the pot from heat and let the soup sit for a few minutes. This resting time lets the noodles fully soften and absorb flavors. Taste the broth and adjust saltiness with an additional drizzle of soy sauce if desired.
- Serve: Ladle the ramen soup into bowls. Garnish with the remaining green onions, toasted sesame seeds, and a drizzle of hot sauce for a spicy kick, if you like. Serve hot and enjoy!
Notes
- This soup is oil-free, vegan, and uses fresh ingredients for a wholesome, healthy meal.
- The mellow white miso is essential for achieving authentic ramen depth and umami flavor; avoid skipping or substituting with other types of miso.
- Low-sodium broth and soy sauce keep the soup balanced and prevent excess saltiness, making it suitable for light diets.
- Use gluten-free or wheat ramen noodles without seasoning packets for best results and to avoid unwanted additives.
- Optional toasted sesame seeds and hot sauce add texture and spice for variety.
- Ready in approximately 30 minutes, making it a quick, comforting meal.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
