Homemade Ramen Soup: Delicious, Nutritious and Vegan!
Do you know how to make vegan ramen soup at home? Do you know the story of that heart-warming ramen soup? It is quite a story to be honest.
When I think of ramen soup, I immediately get the imaginations of an Asian kitchen with a ramen master making noodles and a pot of broth simmering for hours and hours while the flavours are mingling and dancing together. The key to ramen soups is the broth itself and the traditional one calls for a large amount of pork or chicken bones, which adds to a very creamy texture of the soup.
I Wanted To Make Homemade Vegan Ramen Soup
I never ever tried a traditional ramen soup but I knew that the biggest challenge when preparing this vegan ramen soup would be finding the right ingredients for the broth. You wanna know which ingredients I chose in the end? Ingredients that are 100% vegan and wholefood-friendly!
I started building the flavours for the broth by dissolving miso into a pot filled with water, and then I added some typical Asian isms like tahini and tamari. Since I like the broth to have a note of freshness as well, I added finely grated ginger. Aaannnd my secret ingredient to make this broth really epic is Umeboshi plum vinegar. It will add a bit of acidity to your ramen soup but I also love how it adds more depth to the overall flavour.
When the broth is ready, I first add the noodles to cook for a bit and soak up the flavours. A quick note here – make sure that you check what the noodle package says about the cooking time. Also, if you decide to use gluten-free noodles, don’t mush them around too much because they will fall apart.
The right time to add some more flavour and nutrition to your ramen soup is when the noodles are just about to be cooked. The veggies that I really love to use in this recipe are carrots and bok choy. Then I add some tempeh and mushrooms because they have that “meaty” texture and flavour and go really well in this recipe.
Remember How I Said That Vegan Ramen Soup Should Be Creamy?
Since this is a vegan recipe, we can’t really use any chicken or pork bones to give texture to the broth. Sooo, I found a wholesome replacement! Wait for it… It’s cashew nut milk! It has more or less neutral flavour that will not overtake all that beautiful fusion that you created for the broth, but at the same time, it is super creamy, and that’s exactly what you are looking for here.
I usually make my own cashew nut milk and it’s gorgeous.
If you like how all of this sounds, check out the full recipe below or watch the Vegan Ramen Soup video on my YouTube channel to see how inviting the soup looks like.
Vegan Ramen SoupRecipe!
For the Broth:
- 800ml Boiling Water
- 2 Tbsp Miso Paste (i used red rice miso)
- 2 Tbsp Tamari
- 1 tsp Tahini
- 1-2 Tbsp Fresh Ginger, minced
- 1 packet noodles of choice*
For the Soup:
- 100 grams Fresh Shiitake Mushrooms, sliced
- 1 packet Enoki Mushrooms
- 1 Tbsp Umeboshi Plum Vinegar
- 1/2 Bok Choy
- 1 Carrot, cut julienne
- 1 packet Tempeh, cut into bite-size cubes
- 1/2 cup Cashew Milk
For the Garnish:
- Purple Cabbage, shredded
- Nori Sheets, cut into strips
- 2 Spring Onions, finely sliced
- 1 long Red Chili, sliced
- 1 Tbsp #EASEANDFLOW
- Fill a pot with the boiling water and put it on medium heat. Stir in the miso paste, tamari, tahini, mushrooms and ginger.
- Add the noodles and cook for 2 minutes.
- Drizzle in the umeboshi vinegar and cook until the noodles are almost done.
- Add the remaining ingredients, except the milk and garnish, and cook until the noodles are soft.
- Stir in the cashew milk and heat through.
- Serve in a bowl topped with the garnishing.
Cooking time: 8 mins
C, RSF, DF, GF, VEG, V
And that is your homemade, vegan ramen soup right there! Glorious, epic, nutritious, and flavour-packed. Can’t wait to hear how your soup turned out!
Chef Cynthia Louise xx