This creamy vegetarian ramen soup is made with a miso broth, crispy tofu and jammy soft-boiled egg. Easy to make, this ramen soup is better than take-out (trust me!).
Where’s Ramen Soup From?
Ramen originated from China and made his way to Japan in the twentieth century.
What Type of Noodles for Ramen Soup?
It’s a personal preference, you can pick any asian noodles. I like using whole-wheat ramen noodles (the dried ones!). Simply boil in hot water for 2-3 minutes. You can also use soba noodles, rice noodles or even udon noodles if you prefer!
How to Make Vegetarian Ramen Soup?
- The homemade broth makes a huge difference! Here, we simply sauté green onions with garlic and ginger. Then, we add vegetable stock, milk, soy sauce, rice vinegar and miso paste. You’ll get the perfect creamy broth.
- Cook noodles according to package instructions. I suggest you cook them 1 minute less, since they will continue to cook in the soup.
- Pan-fried the tofu cubes. Simply bake in a big pan over medium heat with oil for 3 minutes per side.
- Garnish with your favorite toppings. I love to add mushrooms, corn and herbs! Also, the jammy soft-boiled egg is so delicious!
Jammy Soft-Boiled Egg and Vegan Option
To make this soup vegan friendly, simply swap the honey for maple syrup and omit the egg. To cook the eggs perfectly, add them to a gently boiled water and cook for 7 minutes.
Miso Paste: Which one to choose and where to buy it?
Miso paste is a fermented soybean from Japan with a deep umami flavor. We love using miso because it adds so much flavor and doesn’t need to simmer for long!
Use white miso paste: There’s different kinds of miso paste. I recommend using white miso paste for this recipe. You can find miso in the refrigerated section at the grocery store. You can also buy it at some asian stores.
Miso can be kept for a long period: due to its salt content, miso can be kept in the fridge for up to one year. It’s a nice staple to have in your fridge to use for different types of dishes, like a stir-fry or for a salad dressing.
Creamy Vegetarian Ramen Soup (Delish!)
4
servings15
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minutesThis creamy vegetarian ramen soup is made with a miso broth, crispy tofu and jammy soft-boiled egg. Easy to make, this ramen soup is better than take-out (trust me!).
Ingredients
4 servings of ramen noodles or asian noodles of your choice
350g of extra firm tofu, cut into cubes*
2 tbsp of neutral oil (such as vegetable oil or avocado oil)
4 green onions, sliced
2 tsp of grated fresh ginger
4 garlic cloves, minced
6 cups of vegetable broth (or chicken broth)
1 ¾ cups of cow milk or plain unsweetened soy milk *
¼ cup of soy sauce + 1 tbsp for the pan-fried tofu
2 tbsp of rice vinegar
2 tsp of honey
1 tsp of sriracha (or more if you like it spicy!)
170g-200g of mushrooms of your choice (like shiitake, oyster mushrooms, etc.)*
½ cup of white miso paste*
To garnish: 4 eggs, corn, fresh coriander and sesame seeds
Instructions
- First cook the eggs. Bring a small saucepan filled with water to a gentle boil. Add the eggs and cook on low heat for 7 minutes. Rinse with cold water. Remove the shells with your hands.
- Prepare the tofu. In a big pot over medium heat, add 1 tbsp of neutral oil. Cook the tofu for 3 minutes on each side. Make sure you don’t touch it while it cooks to get a crispy effect. Add 1 tbsp of soy sauce at the end and mix well. Transfer to a plate.
- Prepare the broth. In the same pot, add 1 tbsp of neutral oil and sauté the green onions for 2-3 minutes. Add garlic and ginger and stir for one more minute. Add vegetable stock, milk, soy sauce, honey, rice vinegar and sriracha. Mix well. Bring to a boil and reduce to low heat.
- In a small bowl, add the miso paste. Add about 1 cup of the broth to the miso paste to dilute. Mix with a whisk until you get a creamy texture. Add the miso mixture back to the soup. Add the mushrooms and cook for 2 minutes.
- Cook the noodles according to package instructions. I suggest you cook them 1 minute less, since they will continue to cook in the soup.
- Add the cooked noodles to the serving bowls. Pour the creamy broth. Garnish with tofu cubes, soft-boiled eggs cut in half and your favorite toppings.
Notes
- Tofu: Make sure you remove as much water as possible. To do so, roll the tofu block in a dish towel. Place an heavy object on top of it and let it rest for 15 minutes. Cut the tofu into cubes.
- Milk: you can use any kind of milk or plant-based beverage, but make sure it’s unsweetened. I love to use cow milk or unsweetened soy milk for this recipe.
- Miso Paste: You can find miso in the refrigerated section at the grocery store. You can also buy it at some asian stores.
- Mushrooms: if using dry mushrooms (such as dry shiitake mushrooms), simply add them at the same time as the vegetable stock. It will infuse the broth even more!
