Ingredients
Scale
- 8 oz vegan ramen noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp miso paste
- 1 tsp sesame oil
- 1 cup sliced tofu
- 1 cup sliced green onions
- 1 sheet nori, cut into strips
- 1 tbsp rice vinegar
- Chili oil (optional)
Instructions
- Cook the ramen noodles according to package instructions, then drain and set aside.
- In a large pot, combine vegetable broth, soy sauce, miso paste, and sesame oil. Bring to a simmer.
- Add tofu slices and cook for 3-4 minutes until heated through.
- Divide noodles into bowls and ladle the hot broth over them.
- Top with green onions, nori strips, and chili oil if desired. Serve hot.
Notes
- Adjust soy sauce and chili oil to taste for more or less spice and saltiness.
- For extra flavor, add mushrooms or bok choy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg