Vegan Ramen Noodle Soup

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5 from 3 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. 
My Notes:
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Meal Type: dinner, Lunch, Soup
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Vegan Meat
Tool: Stove
Ingredient: Mushrooms, Noodles, Pasta, Spinach, Tofu
Servings: 2 as a meal, 4 as a side
Calories: 647kcal
Ingredients
For the fried tofu and mushrooms:
  • 1/2 12oz block(s) extra-firm tofu (6oz / 175g), drained and thinly sliced
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) 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(s) light oil (such as canola or vegetable)
  • 2 clove(s) garlic minced
  • 1 inch piece(s) fresh ginger minced
  • 6 cup(s) vegetable broth
  • 2 112 g package(s) dried ramen noodles seasoning packs discarded, (or similar noodle)
  • 3 big handful(s) fresh spinach
  • 1 medium carrots peeled and grated
For garnish (optional):
  • sesame seeds
  • soy sauce to taste
  • Sriracha
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 #easyveganmealplan