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Incredibly delicious, aromatic and filling is this vegan ramen soup. It contains healthy vegetables, sautéed mushrooms and crispy tofu. The vegetable broth is refined with coconut milk as well as peanut butter and makes the taste of the Japanese noodle soup perfect. Plus, it’s easy and quick to cook – a perfect hot meal for lunch or dinner. You can find a detailed vegan ramen soup recipe with exact quantities and step-by-step instructions right below.
What is ramen?
Ramen is a type of Japanese noodle. It is also the name of the noodle soup that is cooked from it. The dish originated in China, but was later adopted and adapted from Japanese cuisine.
Perfect as a hot meal during the week
Vegetarian ramen is very easy to prepare. So you can cook it quickly during the week for lunch or dinner. The soup is filling and incredibly tasty – an ideal warm meal! But also for a special occasion, the Japanese noodle soup is perfect – especially if you want to surprise your guests with something special.
Not only for lovers of Asian cuisine
You love Asian cuisine, like to try different Asian dishes and just can’t get enough of them? Then this vegetarian ramen soup recipe is just right for you. However, I am sure that the Japanese noodle soup will convince not only lovers of Asian cuisine – as delicious as it is.
Ramen vegetarian, but without tofu?
If you want to make the Japanese noodle soup vegan but don’t like tofu, you can leave it out. Use other vegetables instead. For example, with cauliflower or broccoli the ramen soup tastes very delicious. Cut the cabbage into pieces and fry them together with the other vegetables mentioned in the recipe.
Serve and store Japanese ramen soup
This vegan ramen noodle soup tastes incredibly delicious on its own. But you can also refine it with fresh herbs, for example parsley and spring onions, roasted peanuts and sesame seeds when serving. Then no one will be able to resist your vegetarian ramen.
The Japanese noodle soup tastes best fresh directly after cooking. But if it’s not eaten right away, you can store the leftovers in the pan or in a saucepan with the lid on in the refrigerator. It will keep for about 3 days. However, the pasta will soak up the liquid, so the soup will be very thick the next day. When reheating, you can then just add some vegetable broth or water to the soup.
This noodle soup is
- vegetarian and vegan,
- incredibly delicious,
- with ramen noodles,
- with crispy tofu,
- with sautéed mushrooms,
- easy and quick to cook,
- can be varied according to taste,
- ideal warming meal,
- perfect for lunch or dinner,
- not only for lovers of Japanese cuisine.
Home-cooked ramen vs. instant noodles
I’m sure you’re familiar with the instant ramen noodles in bags that all you have to do is put them in boiling water and your soup is ready. Pretty quick, no fuss, and no other ingredients to get, right? But do you like noodle soup like this? Apart from the fact that it’s packed with endless flavor enhancers, flavorings and other unhealthy ingredients, is totally unhealthy and contains hardly any nutrients, it’s also hardly convincing in terms of taste. So why not just cook the ramen soup yourself?! It’s healthy, filling and so delicious. Plus, you decide which ingredients go into the soup, and you can make it vegetarian or vegan. And this simple recipe makes cooking the popular Japanese noodle soup a breeze.
How to make ramen soup: vegan recipe
You’ll find the exact quantities and step-by-step instructions for cooking Japanese ramen vegan yourself below in the boxed recipe.
Simple, quick and vegan is this recipe for the popular Japanese noodle soup. You will need the following ingredients
- first of all, of course, ramen noodles,
- mushrooms (I used brown mushrooms),
- vegetable broth or water,
- carrot and bell bell pepper (you can also use other vegetables or leave them out completely if you use vegetable broth),
- coconut milk,
- peanut butter (make sure it is unsweetened and without unhealthy additives),
- for spiciness add onion, garlic and fresh ginger,
- for seasoning soy sauce, curry powder, chili flakes, salt, pepper,
- for the sweetness some agave syrup (you can omit according to taste),
- for frying coconut oil (but you can use any vegetable oil, including olive oil).
For the tofu you need
- natural tofu,
- soy sauce,
- alternatively some turmeric and corn starch
- and some vegetable oil for frying.
How to make ramen soup: this is how it works
- First, prepare the vegetables for the Japanese noodle soup. To do this, slice the carrot and mushrooms, peppers into strips, chop the onion. Chop garlic and ginger.
- Then fry onions in coconut oil until translucent, add mushrooms, carrot, bell bell pepper, garlic and ginger and fry for about 5 minutes. Add curry powder and fry for a few seconds.
- Then add coconut milk and vegetable broth and bring to a boil. Now add peanut butter, soy sauce and agave syrup and simmer for about 10 minutes.
- Add ramen noodles and cook for about 5 minutes or as long as it says on the package of noodles. Season the noodle soup with salt, pepper, chili flakes.
- Cut natural tofu into cubes, roll in turmeric powder and cornstarch and fry until golden brown. Add soy sauce, continue to fry very briefly and remove from heat.
- Divide noodle soup among plates and add fried tofu pieces. Your Japanese vegetarian noodle soup is ready!
Tips and tricks: how to make the best vegan ramen soup
- Use good quality ramen noodles without additives (just read the ingredient list on the package), because they are the main ingredient in the soup and make up its flavor.
- Make sure your ramen noodles are vegan. Study the ingredient list on the package for that as well.
- Be sure to pay attention to the cooking time listed on the package of your noodles, so you don’t overcook them (or they’ll get mushy), but you also don’t undercook them.
- Japanese noodle soup tastes best with homemade vegetable broth.
- Add more or less vegetable broth than the recipe says to the soup to get the consistency you want.
- You can use water instead of vegetable broth.
- You can omit the carrot and bell bell pepper or use other vegetables in addition / instead. If you omit the vegetables completely, use vegetable broth rather than water.
- Use good quality spices for the vegetarian ramen. You can add more spices according to your taste.
- Depending on how spicy you like your vegetarian ramen, you can add more chili flakes or omit them altogether.
- Peanut butter used in the soup should not contain sugar or other additives.
- You can omit agave syrup according to your taste.
- You can also sauté the natural tofu without turmeric powder and cornstarch. With turmeric and cornstarch, however, it becomes crispier and gets a nicer color.
- You can season tofu with more spices to your taste.
- You can omit tofu if you don’t like it. Instead, you can use any vegetable, such as cauliflower or broccoli. Fry the cabbage together with the other vegetables.
Did you make the vegetarian ramen soup with this recipe? I’m looking forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the Japanese noodle soup.
Ramen soup vegan
- deep pan
- 250 g ramen noodles
- 400 g mushrooms
- 1 carrot
- 1 bell bell pepper
- 400 ml coconut milk
- 80 g peanut butter (without sugar)
- 1 onion
- 3 cloves of garlic
- 15 g ginger (peeled)
- 2 tbsp soy sauce
- 2 tbsp coconut oil
- 1 tbsp agave syrup
- 1 tsp curry powder
- 1 pinch of ground chili flakes
- approx. 2 l vegetable stock
for the tofu
- 400 g natural tofu
- 1 tbsp soy sauce
- 1/2 tsp turmeric powder
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- Cut carrot and mushrooms into thin slices, bell bell pepper into thin strips, onion small. Mince garlic and ginger.
- Melt coconut oil in a deep frying pan. Add onions and fry until translucent.
- Add mushrooms, carrot, bell bell pepper, garlic and ginger to onions and fry for about 5 minutes until liquid is almost evaporated.
- Add curry powder and stir fry for a few seconds.
- Add coconut milk and vegetable broth, stir and bring to a boil.
- Once boiling, add peanut butter, soy sauce and agave syrup, stir thoroughly, bring to a boil and simmer for about 10 minutes.
- Add ramen noodles, stir and simmer for about 5 minutes (or as long as it says on the noodle package). Season the soup with salt, pepper and ground chili flakes as you go.
- Cut natural tofu into small cubes, roll in turmeric powder and cornstarch, and fry in vegetable oil in a clean pan until golden brown and crispy.
- Add soy sauce, stir fry it for a few more seconds and take it off the heat.
Serve the ramen soup
- Divide the noodle soup among the plates and add fried tofu wafers.
- Use good quality ramen noodles without additives and make sure they are vegan.
- Follow the cooking time that is written on the package of the noodles to cook them not too long and not too short.
- Adjust the amount of vegetable broth to achieve the desired consistency of the soup.
- Other vegetables will work instead of or in addition to carrot and bell bell pepper.
- Add any spices to taste.
- Peanut butter for the soup should not contain sugar.
- Agave syrup can be omitted.
- Tofu season with any spices to taste.
- Tofu can be omitted. Instead, you can use any vegetable, such as cauliflower or broccoli. Then sauté the cabbage along with the other vegetables.
- Note the detailed tips and tricks for cooking Japanese ramen soup vegetarian above in the post.