Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan ramen soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vegan Ramen Soup is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Vegan Ramen Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

This quick and easy vegan ramen is a delicious soup recipe that is bursting with flavour! vegan japanese style noodle soup like ramen. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. For a hearty Indo-Chinese meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen!

To get started with this particular recipe, we must first prepare a few components. You can have vegan ramen soup using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Ramen Soup:

1. Get 2 garlic cloves minced
2. Get 1 tsp fresh ginger minced
3. Make ready 2 cups vegetable broth
4. Make ready 2 cups water
5. Take 1 1/2 tbsp tamari sauce
6. Take 1 tsp miso paste
7. Prepare 2 portobello mushrooms, sliced
8. Take Half block extra firm tofu cut into cubes
9. Prepare Vegan Ramen or rice noodles
10. Take Half yellow, orange or red bell-pepper, sliced

This quick and easy Vegan Thai Peanut Ramen Noodle Soup is made with a super creamy peanut coconut broth, roasted mushrooms, and crispy tofu. 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. This Easy Vegan Ramen Soup includes all my favorites: steamed bok choy (or pak choy), slightly pan-‘fried’ tofu, portobello mushrooms, spiralized carrots and nooooooodles!

Instructions to make Vegan Ramen Soup:

1. Prepare all the veggies according to the instructions.
2. For the broth, heat a medium sized pot and add the garlic and ginger. Add a splash of vegetable broth and cook for 1 minute.
3. Add the remaining veggie broth/water, soy sauce and miso paste and let simmer for 10 minutes. Once done, add the ramen/ rice noodles and cook in the broth according to the instructions on the package.
4. Fry' the tofu in soy sauce, cook the mushrooms in veggie broth until soft
5. Once the noodles are cooked, assemble your bowl. Add all the toppings, noodles and finally pour the broth in.
6. For meal-prep half cook the noodles and strain them well. Cover with sesame oil to avoid sticking and refrigerate.
7. Ready to serve and ENJOY!

But you can also refine it with fresh herbs, for example parsley and spring onions, roasted peanuts and sesame seeds when serving. This Easy Vegan Ramen Soup includes all my favorites: steamed bok choy (or pak choy), slightly pan-‘fried’ tofu, portobello mushrooms, spiralized carrots and nooooooodles! Vegan Ramen Noodle Soup - It’s quick, easy, and super flavorful! The perfect balance of noodles, veggies, and broth. Top it off with as much hot sauce as you can handle.

So that’s going to wrap it up for this exceptional food vegan ramen soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!