QUICK & EASY VEGAN RAMEN #veganrecipe #veggies

QUICK & EASY VEGAN RAMEN #veganrecipe #veggies

This snappy and simple veggie lover ramen is a tasty natively constructed soup that is ideal for a cold or blustery day. It's loaded up with ramen noodles and delicate tofu and meets up in under 30 minutes!

To be completely forthright, this is what I'm feeling RIGHT NOW. Since companions, I simply wrapped up a major bowl of this ramen noodle soup before taking a seat to compose this post.

This brisk and simple veggie lover ramen is EVERYTHING. Truly. Natively constructed is the best way to go. The best piece of this ramen must be the means by which snappy and basic it is to put together. Possibly not as speedy and straightforward as a Ramen bundle where you simply toss some enhancing into a pot, however hello, that is the exchange off for solid, common hand crafted ramen made with adoration.

What makes this formula so extraordinary, is the natively constructed ramen flavoring. Indeed ramen flavoring is anything but difficult to discover in the market and advantageous to utilize, however it is stacked with sodium and phony fixings we would prefer not to put in our bodies!

Truly it isn't difficult to make the flavoring of convention ramen. All you need here is dried shitake mushrooms, garlic powder, onion, soy sauce, miso glue and some vegetable soup! See not a great deal!


QUICK & EASY VEGAN RAMEN #veganrecipe #veggies


  • 2 tbsp avocado oil (or vegetable oil)
  • 4 green onion, chopped into 1-inch pieces
  • 4 garlic cloves, cut in halves
  • 3-inch cube of ginger, cut into 4 pieces
  • 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
  • 1-litre vegetable broth
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (white or red)
  • 1 tsp agave (or maple syrup)
  • 1 block soft tofu, cut into small cubes
  • 2 packs vegan ramen noodles
  • spinach, cilantro, & green onions to garnish


  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
  3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
  4. Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
  5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
  6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
  7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

For more detail : bit.ly/2tl8rLe


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