Vegan Ramen Noodle Soup!

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh provides a firmer texture, while chickpeas are budget-friendly and protein-rich.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber, while instant noodles are often less expensive.

Cut open the package of extra firm tofu and drain off the excess water.

Use half of the tofu, cut it into thin slices, and toss with 1 tablespoon of soy sauce in a container.

Set the tofu aside after coating it in soy sauce.

Slice 100 grams of shiitake mushrooms, discarding the stems.

Prep minced garlic and ginger, and grate a carrot.

Heat a large skillet and add 1 tablespoon of canola oil.

Add the tofu slices to the hot oil and fry until crispy, flipping to brown both sides.

Remove the crispy tofu from the skillet and set aside.

Add the sliced shiitake mushrooms to the skillet and sauté until they brown and release their juices.

Add the leftover soy sauce from the tofu to the mushrooms and stir, then remove from heat.

In a soup pot, add another tablespoon of oil and heat it up.

Add minced garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.

Pour in 6 cups of vegetable broth and bring to a boil.

Add 2 packets of ramen noodles to the boiling broth and cook until softened.

Add 3 big handfuls of spinach to the soup and stir until wilted.

Serve the soup by filling bowls with noodles, spinach, shiitake mushrooms, grated carrots, and crispy tofu slices.

Garnish with sesame seeds, a drizzle of soy sauce, and sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens