Photos of Vegan Ramen Recipe
How To Make Vegan Ramen
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 8 cups vegetable broth
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp sesame oil
- 1 onion, thinly sliced
- 2 carrots, sliced
- 2 cups mushrooms, sliced
- 1 cup broccoli florets
- 1 cup baby spinach
- 1 block firm tofu, cubed
- 4 servings of ramen noodles
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
Instructions
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In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
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Pour vegetable broth into the pot and bring to a simmer. Stir in soy sauce and miso paste until well combined.
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Add sliced onion, carrots, mushrooms, and broccoli to the pot. Cook until vegetables are tender.
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Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
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In a separate pan, heat a little oil and cook tofu cubes until golden.
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Once vegetables are tender, add baby spinach and cooked tofu to the pot. Stir until spinach has wilted.
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To serve, divide the cooked ramen noodles into bowls and ladle the vegetable broth and tofu mixture over them. Garnish with chopped green onions and sesame seeds.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Sodium : 1643mg
- Total Carbohydrates : 47g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 18g
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