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Easy Vegan Ramen Noodle Soup

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 and ready in about 30 minutes! You'll never need packet ramen noodles again!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Brandi Doming

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

  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!