Description
Easy Vegan Ramen is a flavorful and comforting plant-based noodle soup made with toasted sesame oil, fresh garlic and ginger, shredded carrots, dried shiitake mushrooms, and a savory broth seasoned with low sodium soy sauce, rice vinegar, and Sriracha. This recipe is perfect for a quick and healthy dinner, garnished with scallions, sesame seeds, extra shredded carrots, and optional tofu for added protein.
Ingredients
Scale
Main Ingredients
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated fresh ginger
- 1 cup shredded carrots
- 1 ounce dried shiitake mushrooms
- 4 cups vegetable broth
- 4 cups water
- 6 tablespoons low sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1-2 tablespoons Sriracha hot sauce
- 2 packages instant ramen noodles, flavor packets discarded
- 1/2 cup sliced scallions
Optional Toppings
- More sliced scallions
- Sesame seeds
- More shredded carrots
- Extra-firm tofu, sliced
- More hot sauce
Instructions
- Heat sesame oil: Heat the 2 tablespoons of toasted sesame oil in a large pot over medium heat until shimmering.
- Sauté garlic and ginger: Add 1 tablespoon chopped garlic and 1 tablespoon grated fresh ginger to the pot and stir fry for 1-2 minutes until fragrant, making sure not to burn the garlic.
- Add vegetables and liquids: Stir in 1 cup shredded carrots, 1 ounce dried shiitake mushrooms, 4 cups vegetable broth, 4 cups water, 6 tablespoons low sodium soy sauce, 1 tablespoon seasoned rice vinegar, and 1-2 tablespoons Sriracha hot sauce. Bring the mixture to a boil.
- Simmer: Lower the heat to maintain a simmer and cook for 10 minutes, allowing the carrots and mushrooms to soften and the flavors to meld.
- Cook noodles: Add 2 packages of instant ramen noodles (discarding flavor packets) to the pot and cook for 5 minutes until noodles are tender.
- Add scallions: Stir in 1/2 cup sliced scallions into the soup.
- Adjust seasoning: Taste the broth and add more hot sauce or soy sauce as desired to suit your flavor preference.
- Serve: Remove from heat and ladle the ramen into bowls. Top with additional sliced scallions, sesame seeds, extra shredded carrots, sliced extra-firm tofu, and more hot sauce as preferred. Enjoy immediately.
Notes
- For a gluten free option, substitute low sodium gluten free tamari for soy sauce and use gluten free ramen noodles.
- This ramen is also delicious topped with marinated tofu or crispy fried tofu for added protein and texture.
- Adjust the amount of Sriracha hot sauce to control the spiciness.
- Shiitake mushrooms can be soaked in warm water for 15 minutes before adding for quicker softening if desired.
- Use vegetable broth with low sodium for better control over the saltiness of the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
