Veggie Ramen Soup

Veggie Ramen Soup Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 15 mins



2 cups vegetable broth preferably organic, low sodium

1 cup water

2 tbsp tamari

1 tbsp chili paste optional

1 tbsp sesame seed oil

1 tsp fresh ginger grated

2 cloves garlic minced

2 tbsp seaweed Wakame or Nori

1 stalk lemon grass cutup into 1-inch-long slices

Himalayan pink salt to taste


150 g firm tofu preferable organic

2 tbsp black and white sesame seeds

2 tbsp oil


2 tbsp maple syrup

2 tbs tamari

1 tsp garlic powder


Konjac Ramen noodles or noodles of your choice

Baby Bok choy

Cremini Mushrooms

Fresh cilantro




2In a medium pot, mix all the ingredients and bring to a boil.

3Reduce the heat and let it simmer for 7minutes so the flavors merge together.

4When ready, take it off the heat.

5Before, serving, you may remove the lemon grass.

6Serve with your favorite toppings.


8Slice the tofu to desirable shapes.

9Mix all the ingredients for marinade in a dish.

10Pour half of the marinade into a shallow dish large enough for your tofu slices to fit.

11Arrange the tofu slices next to eachother and pour the rest of the on top.

12You may brush it with in to make sure all is covered evenly.

13Let it marinade for 20minutes.

14When ready arrange the slices on a heated oil in a frying pan.

15Caramelize each side for about 3 minutes, then sprinkle with sesame seeds. Flip each slice and sprinkle again.

16Arrange your ramen bowl and serve.

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