Vegan Ramen Miso Soup

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

5 from 1 vote

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

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Total Time: 45 minutes minutes

Servings: 4

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Ingredients

• 2 teaspoon 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 teaspoon miso
• 2 teaspoon reduced-salt soy sauce
• 10 oz ramen noodles

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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.

Nutrition (Estimate per Serving)

Calories: 406kcalCarbohydrates: 52gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 1768mgPotassium: 461mgFiber: 3gSugar: 4gVitamin A: 112IUVitamin C: 11mgCalcium: 105mgIron: 4mg

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