• Alison Elliott

Vegan Ramen Noodle Soup

Updated: Mar 13


Ingredients:

1 Package extra firm tofu (cubed)

3 c. Crimini mushrooms (sliced)

1 Yellow onion (sliced)

1 c. Carrots (sliced)

4 Garlic cloves (minced)

4 c. Vegetable broth

4 c. Water

2 tbsp. Soy sauce (or tamari or liquid aminos)

2 tbsp. White miso

1 tsp. Salt

1 tsp. Garlic powder

3 c. Fresh spinach

1/4 c. Green onions (chopped)

2 c. Soft ramen noodles (or 2 packages of dried noodles)


Wrap the extra firm tofu in a towel. Place the tofu in between two plates. Press the tofu by putting a heavy object (like a cookbook) on top of the tofu. Press the juice out for 2-8 hours. Make sure to check on the towel and change it out when it becomes saturated. When the tofu is done being pressed chop it into cubes.


In a large pot combine the vegetable broth, water, mushrooms, onion, carrots, and garlic. Let the ingredients simmer for 20-30 minutes. Stir in the soy sauce, miso, salt, and garlic powder. Next add the spinach, tofu, and green onions.


While the broth ingredients are simmering bring 7 cups of water to a boil in a separate pot. When the water is boiling add the ramen noodles. Boil for two and a half minutes or follow the instructions on the package. Place the noodles in each serving bowl. You want to keep the noodles separate from the broth until you serve the soup. If you add the noodles to the broth they might absorb too much broth and become mushy.


Add the broth to each bowl of noodles and serve hot.


Serving Size: 4

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