15-minute Vegan Ramen
15-minute vegan ramen noodle soup that’s hearty enough for dinner and speedy enough for a weeknight meal 😌💛 Ramen is one of my favorite comfort foods, and this is my go-to recipe when I want to make a quick and easy ramen for lunch!
Ingredients
Cooking time 15 min
Serves 2
Ramen broth:
- 2 (big) garlic cloves
- A chunk of fresh ginger
- 1,5 tablespoons miso paste
- about 1,5 tablespoons soy sauce (use more or less depending on your taste)
- 1 teaspoon coconut nectar (or coconut sugar, sugar, etc.)
- 1 tablespoon sesame oil
- 6 dl or 2.5 cups water/veggie stock*
- A squeeze of lime or rice wine vinegar (about 0,5 tablespoons)
*I used a mix of homemade veggie stock and water. If you’re using water, add about 1,5 tablespoons (concentrated) liquid veggie stock or 1 veggie stock cube.
Toppings
- Mushrooms, sauteed in soy sauce and honey
- Spring onion, finely chopped
- 1-2 Carrots, grated
- Rice noodles
- Red chili or chili oil
Instructions
- Grate garlic and ginger and add them to a large saucepan together with the sesame oil. Cook for a couple of minutes, using low/medium heat.
- Add veggie stock (or water + veg cube) and bring to a boil. Reduce heat and simmer for about 5 minutes. Add coconut nectar/sugar. Take the pan off the heat and stir in the miso paste. Check the taste and add more sweetness or soy etc.
- Meanwhile, prepare your toppings:
- In a bowl, add your cooked noodles, ramen broth, and desired toppings. Enjoyy <3
Tips and notes
You can also add chili oil, egg, spinach, bok choy, corn, seaweed, edamame, sesame seeds, sprouts…anything you like or have in your fridge!! The sky is the limit 😎