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    Home » Recipes » Recipes

    March 25, 2018 58 Comments

    Vegan Ramen Noodle Soup

    4.4K shares
    Jump to Recipe

    I have exciting news x 2 today!

    1. Vegan Ramen Noodle Soup. The most slurpy, drool-worthy, scrumptious vegan ramen noodle soup there ever was, with fresh veg, sautéd mushrooms, and crispy tofu slices. Uh, yes please and thank you very much.
    2. I hired an amazing new assistant! I received over 140 applications for my virtual assistant job post, yes 140!! I was totally blown away with all of the amazing applications I received and so flattered that so many people were interested in working with me. It took me a LOT of reading and some lovely interview chats to narrow it down to Jess. Long time vegetarian, new-ish vegan, lavender-haired stay at home mom of 2 who dreams of becoming a gourmet vegan ice cream bicycle vendor. So clearly, I fell in assistant love immediately. The lovely Jess will be working behind the scenes, helping me manage some of the many details it takes to keep It Doesn't Taste Like Chicken running smoothly, so that I will be able to spend more time dedicated to developing vegan yumminess. Welcome, Jess!

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Now back to the soup. Are you a curly ramen noodle fan or a straight ramen noodle fan? I'm all for the curly noodles. I actually don't even know why as they make it nearly impossible to eat your soup without it splashing absolutely everywhere. No, like everywhere. The last time I ate this I got soup in my eye! But somehow the splashing is worth it because this soup is my new favourite easy weeknight meal.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    I used these vegan ramen noodles, but that broth powder stuff and the tiny little package of dehydrated vegetables that it came with, just ain't going to cut it for me. This vegan ramen noodle soup is all about up-ing your ramen game.

    The thin fried tofu slices had trouble even making it into the bowl because they are oh so yummy, I ate almost all of them immediately. Sautéd shiitake mushrooms, grated carrot, wilted spinach, and long, curly, splashy, ramen noodles in brothy deliciousness. Yep, it's every bit as good as it sounds.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    To make Vegan Ramen Noodle Soup: Cut the tofu into nice thin pieces. No need to press the tofu first as it will dry out in the pan. Put the tofu slices in a dish or plastic bag and pour over the soy sauce. Turn the tofu pieces to coat evenly in the soy sauce, but no need to let marinate.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Heat the oil in a large skillet or non-stick frying pan over medium heat. When hot add the tofu slices. Slowly fry the tofu until very golden and crispy, then flip and repeat on the other side. Remove the crispy tofu slices from the pan and set aside.

    Try to resist eating all of the tofu slices immediately. I know, it's difficult, but you will want some pieces for your soup.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Return the pan to the heat and add the mushrooms. Slowly sauté the mushrooms, stirring as needed until reduced in size and golden brown. When finished cooking, pour over any remaining soy sauce from the tofu and stir to coat. Remove from the heat.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Heat the oil in a medium soup pot over medium-high heat. Add the garlic and ginger and sauté, stirring for about a minute until the garlic just starts to brown. Pour in the vegetable broth and bring to a boil. When boiling, add the noodles and cook until they are al dente.

    I used these vegan ramen noodles for my soup and discarded the flavour packs that came with them because that's what my grocery store carried, but you could alternatively use dried ramen noodles such as these, or another similar noodle, depending on what your store carries.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Just before serving, stir the spinach into the soup so it wilts.

    To serve: Divide the soup among bowls, top with tofu, mushrooms, grated carrots, and any additional toppings you desire.

    Vegan Ramen Noodle Soup! Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. #itdoesnttastelikechicken #veganrecipe #ramen #vegansoup

    Print Recipe
    4.97 from 31 votes

    Vegan Ramen Noodle Soup

    Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. 
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Soup
    Cuisine: Japanese
    ingredient tag: mushrooms, noodles & pasta, tofu
    Servings: 2 as a meal, 4 as a side
    Calories: 647kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the fried tofu and mushrooms:

    • ½ block extra-firm tofu (about 175g), drained and thinly sliced
    • 1 tablespoon soy sauce
    • 1 tablespoon light oil (such as canola or vegetable)
    • 100g shiitake mushrooms (about 2 cups sliced with stems removed), (or other mushrooms)

    For the vegan ramen noodle soup:

    • 1 tablespoon light oil (such as canola or vegetable)
    • 2 cloves garlic, minced
    • 1 inch piece fresh ginger, minced
    • 6 cups vegetable broth
    • 2 112 g packages dried ramen noodles, seasoning packs discarded, (or similar noodle)
    • 3 big handfuls baby spinach leaves
    • 1 carrot, peeled and grated

    For garnish (optional):

    • sesame seeds
    • soy sauce, to taste
    • Sriracha
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • For the tofu and mushrooms: Put the tofu slices in a dish or plastic bag and pour over the soy sauce. Turn the tofu pieces to coat evenly in the soy sauce, but no need to let marinate. Heat the oil in a large skillet or non-stick frying pan over medium heat. When hot add the tofu slices. Slowly fry the tofu until very golden and crispy, then flip and repeat on the other side. Remove the crispy tofu slices from the pan and set aside.
    • Return the pan to the heat and add the mushrooms. Slowly sauté the mushrooms, stirring as needed until reduced in size and golden brown. When finished cooking, pour over any remaining soy sauce from the tofu and stir to coat. Remove from the heat.
    • To make the vegan ramen noodle soup: Heat the oil in a soup pot over medium-high heat. Add the garlic and ginger and sauté, stirring for about a minute until the garlic just starts to brown. Pour in the vegetable broth and bring to a boil. When boiling, add the noodles and cook until they are al dente. Just before serving, stir the spinach into the soup so it wilts. To serve: Divide the soup among bowls, top with tofu, mushrooms, grated carrots, and any additional toppings you desire.

    Nutrition

    Calories: 647kcal | Carbohydrates: 106g | Protein: 28g | Fat: 12g | Saturated Fat: 1g | Sodium: 4451mg | Potassium: 1032mg | Fiber: 6g | Sugar: 13g | Vitamin A: 10815IU | Vitamin C: 15.3mg | Calcium: 128mg | Iron: 4.8mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.



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    Reader Interactions

    Comments

    1. Kirsten says

      April 05, 2022 at 7:07 pm

      5 stars
      This was very simple yet very good! The simplicity made me question how flavorful it would be but it was perfect. I’ve made many of your recipes and they are all great.

      Reply
      • Sam Turnbull says

        April 06, 2022 at 6:23 pm

        Aww thank you Kirsten 🙂

        Reply
    2. Joanne Licht says

      February 20, 2021 at 6:39 pm

      We love your recipes and I have been thinking abut preparing ramen but couldn't find a good recipe.Your vegan ramen noodle soup recipe looks delicious. Is there something that can be substituted for mushrooms though? My children are not real fans of them.Thanks and hope you can offer a good alternative.

      Reply
    3. Steve Arbo says

      May 26, 2020 at 1:09 pm

      5 stars
      Made this last night for dinner and am having it again now for lunch. Amazing flavor. So good. Yum!!!!

      Reply
    4. Steve Miller says

      February 16, 2020 at 11:41 pm

      Does this really have 4451 mg of sodium? Is so where does it come from? I love this recipe and have made it twice, but I am concerned about the sodium being so high.

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:53 am

        The sodium comes mainly from the soy sauce and vegetable broth, so it will vary based on the vegetable broth you use. Hope that helps!

        Reply
    5. CJ says

      August 20, 2019 at 11:15 am

      I love this idea, but what might you suggest in place of the tofu? I am allergic to soy. I can use aminos in place of the soy sauce and achieve a similar flavor, but what would you recommend to sub the tofu with to still have a crispy texture to go with the soup?

      Reply
      • Sam Turnbull says

        August 21, 2019 at 12:28 pm

        You could try subbing my seitan tenders or another veggie of choice such as cauliflower. Enjoy!

        Reply
    6. Ramen Cemen - The 1st Ribs Ramen In Indonesia says

      May 14, 2019 at 6:45 am

      Hello I am soo thrilled I found your blog page, I really found you
      by error, while I was researching on Bing for something else, Anyhow I am hhere now and would just like to
      say thank you for a incredible post and a all round enjoyable blog
      (I also love the theme/design), I don’t have time to rewd through it all
      at the moment but I have bookmarkerd itt and also added your RSS feeds,
      so when I have time I will be back to read a
      great deal more, Please do keep up the great jo.

      Reply
      • Sam Turnbull says

        May 20, 2019 at 3:15 pm

        Aww thanks so much, Ramen 🙂

        Reply
    7. Joe says

      March 08, 2019 at 8:03 pm

      Yum! Thanks for the inspiration! Just wanted to let you know that we featured your recipe on our cheap vegan ramen recipes blog post here: https://cheapveganshop.com/in-the-kitchen/cheap-vegan-ramen-recipes/

      Reply
      • Sam Turnbull says

        March 12, 2019 at 11:06 am

        Awesome, thanks!

        Reply
    8. Manav Saraf says

      January 29, 2019 at 12:04 pm

      5 stars
      Hi Sam what do you think about using Pasta instead of Ramen?

      Reply
      • Sam Turnbull says

        February 05, 2019 at 1:06 pm

        That should work fine, but cook the pasta separately then add to the soup. Enjoy!

        Reply
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