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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
Brandi Doming
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!
4.99 from 57 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Yields 4 servings
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!
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
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Comments
Mark Atkins
WOW and double WOW! Paired this up with ur smoked Tofu. Fantastic! ♥️!Reply
- Sharon Litchfield
This sounds exactly like something I would love! I am very new to miso – have used it once or twice. I think I read somewhere that you should be careful about heating the miso because if it’s too hot it can kill the fermentation? Is this a thing?
Thank you and I can’t wait to try it!!Reply
- brandi.doming@yahoo.com
Hi Sharon, hmmm, not sure about that! Miso is used often in hot soups and dishes, so I wouldn’t worry about it!
Reply
- Melissa Stringfellow
Question: when you make it for kids lunch, do the noodles hold up? Or do you make the broth and add the noodles to the thermos without cooking? We don’t like mushy noodles.
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- brandi.doming@yahoo.com
I’ve never sent these as a kids lunch to my daughter school. They would get way too thick after sitting awhile, as they would absorb all the liquid.
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- Mark Atkins
Loved it Brandi! Thanks!
Reply
- Karina
Good as always!Reply
- brandi.doming@yahoo.com
Thank you Karina!
Reply
- Ava
This ramen was so good and easy to make! I used no-beef broth and wasn’t sure how it would go with the miso, but it was delish! Also added some marinated tofu and a bag of coleslaw mix (shredded cabbage and carrots bc I was to lazy to shred myself haha)
Definitely will be making again!Reply
- Jordan
Thanks so much for this recipe. I’ve made it a handful of times, starting with the original and modifying based on what’s in the fridge. The stock is so simple and healthy. I just love this soup!
Reply
- Megan
This was amazing! We did half the miso because it was our first time introducing it to our kids but it was still amazing. My 7 year old had five bowls of soup!!! That has never happened! We barely had leftovers! Yummmm!!Reply
- brandi.doming@yahoo.com
Awesome!!
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- Mary Pat Allen
Delicious! I had been looking for a quick, oil free ramen. I will be making this again!Reply
- brandi.doming@yahoo.com
Awesome!!
Reply
- Aoife Ryan
This is amazing! I add various thinly sliced veg depending on what I have in the fridge. Sweetcorn works amazingly well and a hit of chilli oil on top when it’s done. I also fry off some tofu alongside it and it all worked so well together.Reply
- brandi.doming@yahoo.com
So glad to hear this!!
Reply
- Whitney
Great recipe as is! When I made this soup today I only had 2 cups of broth and missing a few other ingredients so I improvised with what I had in my pantry by adding some dried galangal, dried porcini mushrooms,fresh chopped bok choy, dehydrated white onion, bean thread noodles, and topped each bowl with a drizzle of chili oil and fresh chopped cilantro – it was super delicious!!Reply
- Roxana
Really excited to try this!! I was curious if the veggie broth can possibly be substituted with water somehow?
Thank you!
Reply
- brandi.doming@yahoo.com
No I would not recommend that here or the soup will be more bland.
Reply
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