Vegan Miso Ramen Soup With Tofu

Quick and easy vegan miso ramen soup with tofu! A customizable soup recipe perfect for lunch or dinner. Check out how I made my miso ramen soup with detailed step-wise pictures.

Recipe Snapshot

SERVINGS

4

25 min

Japanese

Entree

Time

cuisine

course

Carrot

– 1 tbsp oil peanut or sesame oil – 60 grams green onion chopped – 32 oz vegetable broth (1 can) refer notes – 3 tbsp vegan miso paste or to taste, refer notes – 1 tbsp lemongrass paste optional – 150 grams tofu cut into cubes – 70 grams noodles (1 small cake) I used brown and rice millet noodles – 1.25 tsp salt or to taste – ½ tsp ground pepper or to taste To garnish (optional) – 10 to 12 basil leaves Thai or sweet basil. optional. – 2 tsp soy sauce – 2 tsp sriracha

Ingredients

1

– Heat a saucepan or Dutch oven and add the oil. When the oil is hot, add the chopped green onions and saute.

2

– Next, add the vegetable broth. Bring it to a gentle simmer.

3

– Add the salt pepper, tofu, and noodles too.

4

– Parallelly, in a bowl, add the miso paste and lemongrass paste, add warm broth or water to the bowl and mix well. Ensure there aren’t any lumps.

5

– When the noodles are soft and well-cooked, add the miso slurry to the broth.

5

– Cook over low heat. Turn off the heat and transfer it to a serving bowl. Add the greens or basil and soy sauce and sriracha and enjoy warm.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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