Spicy Vegan Ramen Noodle Soup
This Spicy Vegan Ramen Noodle Soup is quick, easy, and super flavorful! It's a one-pot meal with the perfect balance of noodles, veggies, and broth. Top it off with as much sriracha as you can handle. It's a 30 minute meal you'll crave!
Servings: 4 servings
Calories: 271kcal
Ingredients
- 2 tablespoons olive oil, avocado oil, or grapeseed oil
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 2 carrots peeled into ribbons
- 1 red bell pepper seeded and sliced into bite size pieces
- 4 ounces Shiitake mushrooms sliced
- 3 big collard leaves thinly sliced
- ¼ teaspoon ground turmeric
- 2-3 tablespoons liquid aminos soy sauce or tamari
- 8 cups low-sodium vegetable broth
- 1-2 tablespoons sriracha or hot sauce, to taste
- 4 ounces dry ramen noodles
Instructions
- Heat the oil in a soup pot over medium heat. Sauté the garlic, ginger, carrots, peppers, and mushrooms for 2 to 3 minutes until fragrant.
- Add the turmeric and soy sauce and sauté 1 minute.
- Add the broth. Increase the heat to a simmer and cook for 15 minutes.
- Add the ramen noodles, collard greens, and sriracha, stir, and simmer another 3 to 5 minutes until the noodles are tender.
- Taste and adjust seasoning to your liking.
- Serve immediately with any toppings you like.
Notes
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- To make the carrot ribbons, use a vegetable peeler and peel off long thin slices. This ensures the carrots will be soft and easily slurped up with the noodles.
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- Use a low-sodium vegetable broth to ensure the final dish isn't too salty. If you use regular veggie broth, start with less liquid aminos and only as more as needed. Similarly, if you use soy sauce instead of liquid aminos I suggest starting with just 1-2 tablespoons and only adding more as needed. Soy sauce tends to be saltier than the aminos.
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- If you like more noodles than broth, use an extra 2-3 ounces of ramen noodles, or one "brick".
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- If you're serving this spicy ramen noodle soup to someone who doesn't like spicy heat, leave out the sriracha and add it only to individual bowls as desired.
- Add some protein, like baked tofu, pan-fried tofu, or cubes of silken tofu.
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- Always taste and adjust seasoning to your liking!
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- To make this recipe gluten-free, use gluten-free ramen noodles. Liquid aminos are naturally gluten-free, so make sure you use those instead of soy sauce.
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- To make this recipe oil-free, sauté the veggies in water or broth.
For 4 servings, the portions are generous, but still low calorie. You could easily get 6 servings out of this recipe if you have a lighter appetitie.
Nutrition
Serving: 4servings | Calories: 271kcal | Carbohydrates: 32g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1461mg | Potassium: 440mg | Fiber: 8g | Sugar: 8g