A delicious Easy Vegan 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 of this Easy Vegan Ramen Noodle Soup out of your phone.
Did you grow up eating a ton of ramen noodle soup from those little packets? I know I sure did, all the way into my 20’s. Oh boy, those things were loaded with sodium, right? I still crave ramen noodle soup but don’t want all those nasty additives or sodium, therefore I created my own vegan version!
MY FAVORITE WAY TO EAT VEGAN RAMEN NOODLE SOUP
I like simplicity and that’s one thing I loved about those little ramen packets, they were just noodles and broth. Apparently lots of people add chunks of veggies to their ramen noodle soups, which I find kind of odd. However, I guess that’s just because all I’ve ever known are the packet kind, lol. So, that is how I created mine, with lots of fresh ginger and garlic thrown in. I topped with my favorite thing ever, green onions.
My version is not bombarded with gobs of sodium like the store versions, but it has a delicious, yummy and addicting soup base. In other words, it’s healthy and delicious.
My daughter is a huge fan of this soup. My daughter exclaimed, “This is the best pasta of my whole life!” haha. Furthermore, she even asked for it in her school lunch.
HOW DO YOU MAKE VEGAN RAMEN NOODLE SOUP?
First, you will need to gather these easy 8 ingredients (+ salt & pepper):
- ramen noodles
- miso
- low-sodium vegetable broth
- low-sodium soy sauce
- garlic
- ginger
- dried parsley
- green onions
Now, I know many of you are gluten-free, so I would suggest trying these gluten-free ramen noodles.
Other Vegan Soups to try:
- Low-fat Smoky Broccoli Potato Soup
- Lazy Day Vegan Tomato Bisque
- Vegan Cauliflower Curry Soup
- Smoky Sweet Potato Black-eyed Pea Soup
- Hearty Veggie Potato Stew
Easy Vegan Ramen Noodle Soup
Ingredients
- 1 1/2 packed tablespoons (15g) of minced fresh ginger (don't skimp!)
- 1 1/2 packed tablespoons (15g) of minced 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
- 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.
- 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.
- 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.
- 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.
- 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!
The only change I made was adding napa cabbage as I was boiling the broth. Simply delicious. My husband who is being dragged into a more vegan lifestyle really likes it, as well!
Delicious and easy peasy like all of The Vegan 8 recipes. All the flavor and much healthier than the grocery store versions.
Thank you so much Taylor!!