Veggie Ramen Soup (V)
A quick, easy and comforting vegan winter soup.
Servings Prep Time
4servings 10minutes
Cook Time
20 minutes
Servings Prep Time
4servings 10minutes
Cook Time
20 minutes
Ingredients
Instructions
  1. In a large saucepan, heat sesame oil. Once hot, add in dry ginger powder (or fresh ginger) and green chilis if using.
  2. Then add in chopped cabbage, cauliflower, bon choy, carrots, and tomatoes. Sauté for 6-7 minutes stirring occasionally until carrots appear softened.
  3. In the meantime, cook ramen noodles per package instructions and drain.
  4. Once vegetables are cooked, add in vegetable broth and bring to a boil. Once boiling, lower heat to a simmer and add in soy sauce, salt, pepper, and mint leaves. Continue to simmer for another 2 minutes.
  5. Then turn off stove and add in cilantro.
  6. Pour noodles into serving bowls, divided equally. Top with broth, then garnish with Furikake and roasted or sautéed cauliflower florets (if using). Enjoy warm!
Recipe Notes

*To make Vegetable Broth, combine 6 cups of water with 1/2 cup roughly chopped carrots, 1 cup roughly chopped celery, 4-5 cilantro stalks, 1/2 tsp peppercorns, and 1/4 cup chopped fresh fennel (or 1/2 tsp dry fennel seeds) on medium high heat and allow to simmer for 30 minutes. Then strain.