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    Home » Recipes » Soups, Stews, and Chilis

    Mushroom Ramen Soup

    Published: Mar 12, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Soothing Mushroom Ramen Soup with Crispy  Tofu from The Veginner’s Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious by Bianca Haun & Sascha Naderer.

    Bowl of Mushroom Ramen Soup topped with small bite size squares of crispy tofu.

    This Soothing Mushroom Ramen Soup with Crispy Tofu is a rich and deeply flavored Asian-style soup that takes just 30 minutes. The crispy tofu is amazing! Total comfort food!

    And it’s just one of the yummy recipes you’ll find in the new cookbook, The Veginner’s Cookbook.

    Get my full review of the book and the recipe for this Ramen Soup below!

    Two bowls of soup next to black chopsticks and fresh spinach leaves.

    The Veginner’s Cookbook

    I’m excited to share The Veginner’s Cookbook with you today. It’s perfect for new vegans, vegan curious, and those looking for simple and delicious vegan recipes. This book proves that a vegan diet doesn’t have to be intimidating or expensive.

    You may know Bianca Haun from her blog, Elephantastic Vegan, where she shares her favorite plant based recipes. Her blog even has a section called Veginners, which focuses on topics for new vegans.

    This book was the obvious next step for her. She wrote it with her boyfriend, Sascha Naderer, who loves cooking, and of course, eating all the delicious vegan food as well.

    The Veginner's Cookbook book cover
    Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.

    Take a Look Inside

    The book is broken down into two parts.

    Part 1 includes tips and advice on vegan substitutions for your favorites, like eggs, butter, milk, cheese, and more; how to cook grains; basic kitchen equipment and ingredients; and what to say to skeptics.

    Part 2 is the recipes. Here is a sampling of what you’ll find in these chapters:

    Basics: Basic Vegan Cheese Sauce; Homemade Seitan: Three-Ingredient Whisk-Only Caramel Sauce

    Breakfast: Eggy Tofu Scramble; Fluffy Blueberry Pancakes; Nutty Chocolate Granola

    Soups: Broccoli Soup with Garlic Croutons; Healing Lemon Thyme Lentil Soup; Cheap and Filling Potato Soup

    Main Meals: Creamy Avocado Pasta; Baked Falafel Pita; Veggie Stir-Fry with Peanut Butter Sauce

    Breads: Multi-Purpose Bread; English Muffins; Better-Than-Store-Bought Tortillas

    Snacks & Party Food: Homemade Crackers; Cheesy Party Potatoes; “To Share or Not to Share” Pizza Pinwheels

    Sauces & Dressings: Date-Sweetened BBQ Sauce; Creamy Cilantro Sauce; Vegan Tzatziki

    Desserts: Lemon-Glazed Cinnamon Rolls; Berry Swirl Pops; Our Favorite Chocolate Chip Cookies

    Overhead view of a bowl of mushroom soup with carrots, spinach, and topped with crispy tofu.

    I am in love with this crispy tofu! Bianca features this tofu on her blog in her BBQ Couscous Bowl and I’ve been eating tofu this way ever since I first discovered that recipe. It’s seriously the best. And it works wonderfully in this ramen soup recipe as well. Though, I must admit, only half of it made it to the soup because I kept popping them into my mouth straight from the skillet.

    If you prefer to bake your tofu, try my Chewy Baked Tofu recipe. It’s so easy and oil-free!.

    Chopsticks holding up a bite of noodles from a bowl.

    More vegan soup recipes

    • Creamy Leek and Wild Rice Soup
    • Hungarian Red Lentil Soup
    • Dairy Free Potato Soup
    • Vegan Broccoli Cheese Soup
    • Quinoa Vegetable Soup
    • Vegan Sweet Potato Soup
    • Vegan Instant Ramen Noodles

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    The book is available for purchase on Amazon or Barnes & Noble (as well as in stores).

    Overhead view of a bowl of mushroom ramen soup with carrots, spinach, and topped with crispy tofu.

    Soothing Mushroom Ramen Soup w/ Crispy Tofu

    Bianca and Sascha say, “After exhausting days at work, there’s only one option that brings us back all the comfort in the world: soup. This is why we came up with this Asian-style mushroom ramen soup. We love the combination of spinach and mushrooms!”
    Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.
    5 from 1 vote
    Print Rate
    Course: Entree
    Cuisine: dairy free, nut free, vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 362kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 teaspoon sesame oil
    • 3 cups (300 g) mushrooms (sliced)
    • 1 carrot (peeled and sliced)
    • 1 scallion (thinly sliced) (plus more for garnish)
    • ½ teaspoon soy sauce (plus more to taste)
    • 1 cup (100 g) frozen or 2 cups (200 g) fresh spinach
    • 3 cups (750 ml) water
    • 1 tablespoon miso paste (plus more to taste)
    • 2 teaspoons canola oil
    • ¼ teaspoon salt
    • ¼ teaspoon curry powder
    • 8 slices firm tofu
    • 2 portions (125 g) vegan ramen noodles

    Instructions

    • In a large pot with sesame oil, add in the sliced mushrooms, carrot, and scallion. Add soy sauce and let it cook until the mushrooms have lost most of their water. Then, add in the spinach, water, and 1 tablespoon miso paste. Give it a good mix, and let it cook for about 5 to 10 minutes until the carrots are soft. Set aside.
    • Meanwhile, heat a large pan with the canola oil and season it with the salt and curry powder. Tilt the pan until spices and oil are combined, then add the tofu slices. Cook on medium to high heat for about 8 to 10 minutes until golden brown on one side, then flip and repeat. 
    • Add the ramen noodles into the soup for a few minutes until soft. Add more miso paste and soy sauce to taste.
    • Once the ramen noodles are soft, pour the soup into bowls, add the pan-roasted tofu, and top with a few freshly cut scallions.

    Notes

    ~Veggie Inspired Notes: I used coconut aminos instead of soy sauce. You could also use tamari if you have that. I used avocado oil in place of the canola oil. And I pressed my tofu before slicing into bite size pieces. 
     
     

    Nutrition

    Calories: 362kcal | Carbohydrates: 32g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1293mg | Potassium: 307mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8300IU | Vitamin C: 19.8mg | Calcium: 160mg | Iron: 3.4mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Soups, Stews, and Chilis

    • Shortcut Polish Tomato Soup
    • Sweet Potato Corn Chowder
    • Vegan Instant Ramen Noodles
    • Beanless Veggie Chili Soup
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    Comments

    1. Alma London says

      March 19, 2018 at 11:19 pm

      I would love to try out new recipes.5 stars

      Reply
    2. kelly woods says

      March 19, 2018 at 10:49 pm

      Learning new recipes, thank you5 stars

      Reply
    3. Jenny Ham says

      March 19, 2018 at 10:46 pm

      The quick easy new food ideas5 stars

      Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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