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.

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 minutes

Servings: 4

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.

Nutrition

Calories: 406kcal | Carbohydrates: 52g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1768mg | Potassium: 461mg | Fiber: 3g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg

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