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Creamy Ramen Soup

Print Recipe
An easy and flavourful vegan ramen recipe, perfect for meal prep.
Course Main Course, Soup
Cuisine Asian
Keyword easy vegan soup, healthy vegan soup, mind blowing soups, souper soups, vegan noodle soup, vegan ramen
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 125
Author Cat Gavriusova

Equipment

Ingredients

  • 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

Toppings

  • 1 carrot grated
  • Crushed peanuts
  • Chili flakes or sriracha

Instructions

  • 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.

Nutrition

Calories: 125kcal | Carbohydrates: 16.6g | Protein: 11.8g | Fat: 2.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 0.5g | Sodium: 157.1mg | Potassium: 721.3mg | Fiber: 5g | Sugar: 4.9g | Vitamin A: 3500.2IU | Vitamin C: 138.3mg | Calcium: 128.5mg | Iron: 2.7mg