Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.

Recipe

Vegan Ramen Miso Soup

Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu.

5 from 1 vote

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Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Ramen Miso Soup, Vegan Ramen Miso Soup, vegan soup recipe

Total Time: 45

Servings:

Calories: 406kcal

Author: Veg Kitchen

Ingredients

2 tsp sesame oil
3 cloves garlic finely chopped
1 container 900 ml vegetable broth
3 cups water
½ block firm tofu cubed
8 oz mushrooms sliced
1 zucchini chopped
4 tsp miso
2 tsp reduced-salt soy sauce
10 oz ramen noodles

US Customary - Metric

Instructions

In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
Cover with broth and serve.