Description
For a hearty Indo-Chinese meal full of veggies and tofu try this Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food that’s ready in under 30 minutes! 1 Pot and no added oil.
Ingredients
Scale
- 5 1/2 cups vegetable broth (or mushroom broth)
- 1/2 inch ginger
- 2 cloves garlic
- 1 hot green chili
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (or 1 tbsp regular soy sauce, and 1 tsp molasses)
- 1 tbsp vinegar (such as rice vinegar, or white vinegar)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 dash white pepper
- 1 tsp sugar (or maple syrup)
- 1/2 cup thinly sliced carrots
- 1 cup chopped mushrooms
- 1 cup thinly shredded cabbage
- 1/2–1 cup chopped firm tofu
- 1 tbsp cornstarch
- 3 or 4 green onions (chopped)
- 3 oz ramen noodles
Instructions
- Step: Add 5 cups of broth to a saucepan over medium heat.
- Step: Mince your ginger, garlic, and chili together and add to the broth.
- Step: Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and sugar to the broth.
- Step: Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir.
- Step: Once the mixture is rapidly boiling, add in the cabbage.
- Step: Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed.
- Step: Add in the white parts of green onions.
- Step: While the soup is boiling, make your cornstarch slurry with 1 tbsp of cornstarch mixed in 1/2 cup of the remaining broth.
- Step: Toss in the ramen noodles, and once they have broken apart and are al dente, add in your cornstarch mixture and mix well.
- Step: Let the mixture start to boil again, then take off heat.
- Step: Take the pot off the heat, taste and adjust salt and flavor with soy sauce, salt, vinegar, and garnish with pepper flakes and remaining green onions before serving.
Notes
You can substitute ramen with glass noodles or sweet potato noodles. Adding a small amount of Sichuan peppercorn powder adds an authentic touch. If making a big batch to freeze, omit the noodles and add them fresh upon reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese, Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 179 kcal
- Sugar: 5 g
- Sodium: 893 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: vegan, hot and sour soup, ramen, chinese, japanese, soup, healthy, tofu, quick meal