Creamy Ramen Soup
If you find yourself craving creamy ramen soup, this vegan ramen recipe with a rich and flavourful broth is super quick and easy to make.
When people talk about eating healthy meals, they often imagine something bland and… monochrome. But don’t worry, this creamy ramen soup combines the speed and flavor of fast food with the vibrant colors and nutrition density of healthy meals.
Why You’ll Love This Recipe
- It’s quick! You could be enjoying this creamy ramen soup in less than half an hour.
- This recipe transforms a regular ramen packet into a healthy and indulgent dish full of nutrients.
- This vegan ramen makes a perfect meal prep dish! You could make the delicious broth in advance and combine it with noodles just as you’ ready to enjoy it.
- Between tofu, noodles, veggies, and spices, you have a flavourful and balanced meal full of protein, carbs, fiber, and other macronutrients. To add a healthy source of fat and an extra dimension to the texture, you could top it with crushed peanuts.
- Best of all, this recipe comes to less than $2.50 a portion!
How to Make This Recipe
Slice tofu into cubes and spread it on a lined baking sheet. Bake it for 15-20 minutes 375 F until the tofu cubes are crispy on the outside.
Meanwhile, heat a non-stick pot over medium heat. Add the onion and sauté with a splash of water or oil until the onion is sift and translucent, about 2 minutes.
Next, add garlic, turmeric, ginger, curry powder, as well as two or three spice sachets from the ramen packages. Keep cooking for another couple of minutes, stirring regularly.
Add broccoli and water to the pot. Bring the contents to a simmer and cook over medium heat for about 5 minutes. Finally, add noodles, and cook for another minute until al dente.
Serve your creamy ramen soup with baked tofu, fresh carrot, and other desired toppings.
- If meal prepping, store the broth and noodles separate until ready to eat.
- As well as carrots and peanuts, you can top your ramen with baby bok choy, red onions, sesame seeds, or chilli oil.
- If you want to deepen the flavor profile, you could add some miso paste or coconut milk to your area,y ramen soup.
- For a hint of acidity, squeeze a wedge of lime over your ramen bowl. Yum!
- If you’re gluten-free, look for ramen packets that use rice or pea noodles.
- Nut-free? Skip the peanuts in favour of other toppings.
Other Recipes You’ll Love
- Super Green Pasta
- Hidden Veggie Soup
- White Bean Soup with Lemon and Orzo
- Vegetable Noodle Soup
- Mason Jar Noodle Soup
If you love meal prep, check out the PlantYou Planner! This meal planner app allows you to plan ahead with ease. The planner database has over 600 whole-food, plant-based recipes for you to choose from. You can customize the number of portions to accommodate households of any size! Plant-based living has never been easier.
I also could not be more grateful for the outpouring of support that the PlantYou Cookbook has received so far. My main goal as a plant-based content creator has always been to get people to eat more plants. And with this book, I feel like my dream has finally come true! If you’ve had a chance to get your copy, it would mean a world to me to see your creations, so be sure to tag @plantyou on Instagram and TikTok.
The Recipe: Creamy Ramen Soup
- 375 g extra firm tofu, cut into cubes, baked at 375 f for 20 minutes
- ½ red onion, sliced
- 3 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp ground ginger
- 1 tsp curry powder
- 3 packs ramen noodles, with seasoning packs
- 1 head broccoli, broken into florets
- 1 cup soy milk
- 7 cups water
- 1 carrot, grated
- Crushed peanuts
- Chili flakes or sriracha
- large pot
- Baking Sheet
- In a pot over medium heat, add the onion. Saute until softened, approximately 2 minutes.
- Add the garlic, turmeric, ginger and curry powder, along with two or three of the spice packs from the ramen noodle packages. Stir until fragrant, approximately 2 minutes.
- Add the broccoli, water and soy milk. Bring to a boil, then simmer over medium heat for 5 minutes. Add the ramen noodle packages, and cook until al dante, approximately 1 minute. Serve up with tofu, carrot, and desired toppings on top.