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Vegan Ramen Miso Soup
Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu.
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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
minutes
Servings:
4
Calories:
406
kcal
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:
406
kcal
|
Carbohydrates:
52
g
|
Protein:
15
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Sodium:
1768
mg
|
Potassium:
461
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
112
IU
|
Vitamin C:
11
mg
|
Calcium:
105
mg
|
Iron:
4
mg
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