Description
A delicious and easy recipe for Vegan Miso Ramen Soup that you’ll love making at home.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 3 tbsp white or yellow miso paste
- 1 inch piece fresh ginger, grated
- 4 cloves garlic, minced
- 4 oz ramen noodles
- 2 cups mixed vegetables
- 2 tbsp soy sauce
- 8 oz firm tofu (optional)
Instructions
- Step 1: Prepare the base – Pour vegetable broth into slow cooker and whisk in miso paste until completely dissolved
- Step 2: Add aromatics – Stir in grated ginger and minced garlic to create flavorful foundation
- Step 3: Include vegetables – Add mixed vegetables to absorb broth flavors during cooking process
- Step 4: Cook noodles – Add ramen noodles during last 10 minutes to maintain perfect texture
- Step 5: Add protein – Gently fold in tofu during final 30 minutes if using
- Step 6: Final seasoning – Taste and adjust seasoning with soy sauce before serving hot
Notes
- Dissolve miso paste in small amount of warm broth first to prevent lumps from forming
- Don’t add noodles too early or they’ll become mushy and lose their appealing texture
- Press tofu beforehand to remove excess water and improve flavor absorption
- Taste the broth before adding noodles and adjust miso or soy sauce as needed
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Vegan Miso Ramen Soup, recipe, homemade, cooking, food, easy recipe