A delicious Easy Homemade Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients! You'll never need packet ramen noodles again!

Don't bite the screen! Don't do it! I know that big fat pasta closeup is shouting "eat me!" but I don't want you to chip a tooth by attempting to take a bite out of your phone.

So, I'm thinking of just turning this blog into all soup recipes, what do you think? I seem to love to eat it more than anything else and they are also the posts that get the most engagement and excitement. By the way, I'm joking about turning the blog into all soups. But it wouldn't be a bad thing. I received the sweetest message from a reader the other day calling me a "soup master", hahahaha. The title made me think of the soup nazi from Seinfeld and I laughed out loud, but was flattered at the same time. She told me every single soup recipe she's ever tried from this blog she has absolutely loved. I fully admit that creating soups is one of my favorite things and there is a nice, amazing, scrumptious Soups and Stews chapter coming up in my cookbook this year. So excited about all of those soups!

Anyways, this Ramen Noodle Soup I shared on Facebook a phone shot of how I literally whipped it up last Sunday spur of the moment in about 15 minutes for my hubby. He had been doing a lot of work that day out in the cold and was craving it so bad and walked in and said he wanted ramen noodle soup. Well, I don't buy those packets, so I did my best to create one on a whim. What do you know...it turned out freaking fabulous and he slurped that soup down in I swear 5 minutes or less. I hadn't measured anything, so I had to remake it to share it here....at your many requests and pleads on my Facebook post.

It's super easy and fast to make, because hey, isn't that what we all want? I ate a TON of ramen noodles in my 20's. I love, loved them and loved that they were just noodles and broth. Apparently lots of people add chunks of veggies to it, which I find kind of odd, but I guess that's just because all I've ever known are the packet kind, lol. So, that is what I tried to recreate, with a bit of yummy green onion and fresh ginger and garlic thrown in. My version is not bombarded with gobs of sodium like the store versions, but it has a delicious, yummy and addicting soup base. So good.

My daughter and hubby both are huge fans of this soup and my daughter exclaimed, "This is the best pasta of my whole life!" hahaha. She even asked for it for her school lunch.

You will need (+ salt & pepper):

• ramen noodles
• miso
• low-sodium vegetable broth
• low-sodium soy sauce
• garlic
• ginger
• dried parsley
• green onions

Hope you all love it. Let me know after you make it!

Yields 4 servings

Easy Homemade Ramen Noodle Soup

A delicious Easy Homemade Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients and ready in about 30 minutes! You'll never need packet ramen noodles again!

15 minPrep Time

15 minCook Time

30 minTotal Time

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5 based on 11 review(s)

Ingredients

• 1 1/2 packed tablespoons (15g) of minced fresh ginger (don't skimp!)
• 1 1/2 packed tablespoons (15g) of minced fresh garlic
• 8 cups (1,920g) low-sodium vegetable broth, separated
• 3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
• 2 tablespoons (4g) dried parsley
• 1 tablespoon (15g) low-sodium soy sauce
• 3/4 teaspoon fine salt and 1/2 teaspoon black pepper
• 1 packed cup (110g) chopped green onions, separated
• 9 oz ramen noodles (I have both a Lotus brand (GF) and a Koyo brand (wheat). I discard the packets and the noodles have no oil or preservatives. I got both at Sprouts, Costco also sells them.)
• optional: toasted sesame seeds and hot sauce
Note: This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. Do not expect that. It is well flavored and fresher and has a nice bite to it, but not overly salty. We all loved it so much and found the salty level perfect. The miso here is crucial to the overall depth and flavor of the ramen noodle soup. It simply will not work without it and will not have a ramen flavor, so don't make this until you get some.

Instructions

1. Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
2. Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don't want chunks.
3. Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
4. Add the ramen noodles and cook for just 3 minutes, pressing the noodles in and around the broth, until softened. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
5. Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!

Notes

Nutrition per serving (this is quite an estimate since ramen brands greatly vary and I omit the seasoning packs): 314.25 calories | 1.3g fat | 9.8g protein | 62.4g carbs | 3.5g fiber | 10.1g sugar | 1367.2mg sodium

7.7.0.1

1940

The Vegan 8