Easy Veggie Ramen, Vegan & Gluten-Free
We’ve definitely reached the point in the season where wearing 1000 layers of clothing is a serious drag, and snow is no longer magical, but rather a major inconvenience. Just being outside feels like a serious chore.
There is an upside though- warm and cozy winter dinners!
In the cold winter months, I don’t think there’s any dinner that’s more comfy-cozy than a big, brothy bowl of noodle soup. But, you already know I’m a big noodle soup fan. From the Loaded Miso Noodle Soup in my cookbook, to my Coconut Curry Noodle Soup and the takeout dish that inspired it- I’m serious about my noodle soups. For me, it’s all about the broth. Deeply savory, salty and spicy, a good broth makes an ordinary soup into a crave-it-every-night meal.
Today’s Vegan & Gluten-Free Easy Veggie Ramen isn’t your traditional ramen, but- holy moly!- am i excited for you to try this broth! It’s super simple, but there is a secret ingredient: gochujang paste. If you aren’t familiar, gochujang is a Korean fermented red chile paste. It adds a spicy, sour and slightly sweet flavor to the soup, which is what makes it extra delicious.
If you need to make this soup right away and you don’t have gochujang paste on hand, the soup is still really delicious without it. You might just want to play around with adding a little extra miso paste and tamari to bump up the flavor.
As far the the veggies in the ingredient list go, you can feel free to use them as a loose suggestion. I used a few different kinds mushrooms, carrots, and spiralized zucchini (which makes the soup extra noodle-y) in the recipe, but I’ve also made this soup with broccoli, bok choy and sweet potato, and it’s always a hit, so don’t be afraid to get creative!
For the noodles, I used black bean noodles (which I like because they’re full of protein), but you can also use rice noodles, soba noodles, or whatever noodle strikes your fancy!
- 4 servings of noodles of your choice (see above)
- 1 tablespoon sesame oil
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 medium zucchinis, spiralized
- 3 large carrots, spiralized
- 3 cups sliced mushrooms (I used a mix of shitake, oyster and beech)
- 2 tablespoons miso paste
- *optional- 1-2 tablespoons gochujang paste
- 1-2 tablespoons tamari
- ¼ cup chopped green onion
- -sprinkle of sesame seeds
- Prepare the noodles according to the instructions on the package. Set aside.
- Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil.
- Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables are tender (about 10 minutes).
- Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso past and gochujang paste into the both, then return it to the pot. Add tamari, to taste.
- Transfer to bowls and add the noodles. Top with the green onion and sesame seeds.
Looks totally delicious!
What lovely pictures and creative recipes! My hubby and I are new vegans and it’s quite a transition–an exciting one that I’m realizing requires creativity, patience and a willingness to transition the palette. 🙂 Thanks for sharing you insights.
Thank you so much! I’ve really found that a plant-based diet allows for so, so much creativity! Enjoy the recipe!