Vegan Ramen Noodle Soup

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Everyone loves a hot steamy bowl of noodle soup. Serve up a healthy bowl of our homemade REAL Ramen Noodle Soup and you’ll think you’re back in college…only a lot smarter.
ramen-noodle-soup
5 cups Vegetable Stock
1/2 lb rice noodles
Recipe for Baked Tofu or veggie meat of choice
2 carrots (diced)
2 celery stalks (diced)
4 scallions (sliced)
1 Tablespoon soy sauce or Tamari
2 teaspoons agave nectar
1 teaspoon olive oil (for the cooked noodles)

Ramen Dry Spice Mix
2 teaspoons tumeric
2 teaspoons dried sage
2 teaspoons dried parsley/leek/fenugreek mixture, or just dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed (ground)
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Chop the carrots and celery; about a half inch dice.
Chop the scallion; about a half inch dice. Use the entire scallion. Separate the green stem from the white onion.
Bring vegetable stock to a boil.
Add the carrots, celery, green part of the scallion, soy sauce or Tamari, agave and spice mix and simmer for 20 minutes or until the vegetables are tender.

In a separate spaghetti cooker or stock pot, boil enough water to cook rice noodles following package instructions. Once the noodles are cooked, drain and rinse in cold water for a few seconds to stop noodles from cooking. Place noodles in a bowl and toss with the teaspoon of olive oil.

Slice baked tofu or other veggie meat in julienne strips.

Evenly divide the noodles in four large soup bowls.
Evenly distribute the hot broth on top of the noodles.
Garnish with baked tofu or other veggie meat and the white part of the scallions.
Serve with our Sriracha Sauce.

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