This vegan spicy ramen soup starts with this beautiful umami flavoured broth. Even though there's many ingredients, it's so simple to put together! The broth itself is EVERYTHING! Put away those instant ramen packages and give this one a try, I promise you'll never look back!
Prep Time10 minsCook Time30 minsTotal Time40 mins
Yield: 4-5 servings
INGREDIENTS
Broth:
1 tbsp oil (I used canola oil)
1 tbsp sesame oil
½ tsp paprika powder
¼ tsp Chinese 5-spice powder
1 tsp asafoetida (aka hing)
1 tbsp grated fresh ginger
2 tbsp tomato paste
2 tsp red curry paste
2 tsp miso paste
2 cups water (may add addition 1 cup)
400 ml coconut milk
2 cups vegetable broth (or 1 vegetable broth cube with 2 cups water)
2 tbsp soy sauce (or optional 1 tbsp mushroom oyster sauce and 1 tbsp soy sauce)
2 tsp sugar
salt and pepper to taste
8 oz cooked ramen (I used Lotus food ramen noodles)
Topping options: (Add any veggies and protein that you prefer)
Fried tofu or fried unchicken soy
Broccoli - roasted with sesame, red chilli flakes, ginger and lemon cooked until bright green and still crunchy.
Roasted shiitake mushrooms (roasted with sesame oil, soy sauce and chilli flakes)
Roasted sliced red peppers
Sesame drizzle: Roast 1 tbsp vegan butter with 1 tbsp sesame seeds, 1/2 tsp chilli flakes for 2 mins until sesame seeds toasted
DIRECTIONS
1Broth: Heat medium sized pot on stove on medium. Add canola oil, sesame oil, paprika powder, Chinese 5-spice powder, asafoetida and ginger and roast until ginger is slightly browned. Add tomato paste and roast for another 2 minutes. Add red curry paste, miso paste, water, coconut milk, vegetable broth, soy sauce, sugar and let cook for 20-25 mins. Add salt and pepper to taste
2This ramen recipe is so versatile, you can add whatever vegetables you have available(such as bok choy, broccoli, peppers, beans, corn, mushroom or spinach) and your favourite vegan protein options (tofu, tempeh or soy curd). The broth is full of flavour, you can even add your veggies raw and let it cook in the hot broth for a couple minutes.
Cook ramen noodles according to instructions.
Ingredients
Yield: 4-5 servings
INGREDIENTS
Broth:
1 tbsp oil (I used canola oil)
1 tbsp sesame oil
½ tsp paprika powder
¼ tsp Chinese 5-spice powder
1 tsp asafoetida (aka hing)
1 tbsp grated fresh ginger
2 tbsp tomato paste
2 tsp red curry paste
2 tsp miso paste
2 cups water (may add addition 1 cup)
400 ml coconut milk
2 cups vegetable broth (or 1 vegetable broth cube with 2 cups water)
2 tbsp soy sauce (or optional 1 tbsp mushroom oyster sauce and 1 tbsp soy sauce)
2 tsp sugar
salt and pepper to taste
8 oz cooked ramen (I used Lotus food ramen noodles)
Topping options: (Add any veggies and protein that you prefer)
Fried tofu or fried unchicken soy
Broccoli - roasted with sesame, red chilli flakes, ginger and lemon cooked until bright green and still crunchy.
Roasted shiitake mushrooms (roasted with sesame oil, soy sauce and chilli flakes)
Roasted sliced red peppers
Sesame drizzle: Roast 1 tbsp vegan butter with 1 tbsp sesame seeds, 1/2 tsp chilli flakes for 2 mins until sesame seeds toasted
Directions
DIRECTIONS
1Broth: Heat medium sized pot on stove on medium. Add canola oil, sesame oil, paprika powder, Chinese 5-spice powder, asafoetida and ginger and roast until ginger is slightly browned. Add tomato paste and roast for another 2 minutes. Add red curry paste, miso paste, water, coconut milk, vegetable broth, soy sauce, sugar and let cook for 20-25 mins. Add salt and pepper to taste
2This ramen recipe is so versatile, you can add whatever vegetables you have available(such as bok choy, broccoli, peppers, beans, corn, mushroom or spinach) and your favourite vegan protein options (tofu, tempeh or soy curd). The broth is full of flavour, you can even add your veggies raw and let it cook in the hot broth for a couple minutes.
Cook ramen noodles according to instructions.
Quick Spicy Vegan Ramen Noodle Soup
