Vegan Ramen Noodles

Comforting, cozy, beginner-friendly bowl

Serves: 4 | Time: 30 minutes

You’ll need
• 1 ½ tbsp fresh ginger, minced
• 1 ½ tbsp garlic, minced
• 8 cups low-sodium vegetable broth (divided)
• 3 tbsp white miso paste
• 1 tbsp low-sodium soy sauce or tamari
• 2 tbsp dried parsley
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup green onions, chopped (divided)
• 4 packs ramen noodles (discard seasoning packets)

Optional add-ins
• baby spinach
• shredded carrots
• tofu cubes
• mushrooms

Let’s Make It

1. In a large pot, sauté the garlic and ginger in a splash of broth over medium heat until fragrant.

2. Add most of the vegetable broth and bring to a gentle simmer.

3. In a small bowl, whisk the miso with a bit of warm broth until smooth, then stir it into the pot.

4. Add soy sauce, parsley, salt, pepper, and half of the green onions.

5. Bring to a boil, then add the ramen noodles and cook until tender, about 3–5 minutes.

6. Taste and adjust seasoning as needed.

7. Ladle into bowls and top with remaining green onions and any add-ins you love.

Serve It With
• simple cucumber salad
• edamame with sea salt
• veggie spring rolls

Pro Tip
Whisking the miso separately keeps the broth smooth and gives you that rich, restaurant-style flavor without clumps.