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Speedy Ramen Japanese Noodle Soup


Homemade ramen soup is totally different from the highly processed packages you find in any corner store. No synthetic flavor enhancers for us! We pack our ramen broth full of fresh vegetables, miso, and tofu.


Prepare the Soup

1. Bring the broth, soy sauce, and sesame oil to a boil in a large pot over high heat.
2. Add the noodles and cook for four to five minutes, until just tender. Remove the noodles with tongs and divide among four serving bowls, leaving the broth at a boil.
3. Shave the carrot into thin strips. Cut the tofu into 3/4-inch (20 millimeter) cubes. Thinly slice the scallions at an angle.
4. Add the carrot, tofu, scallions, and bean sprouts to the broth and boil for three minutes, until softened. Using a slotted spoon, remove them from the pot and divide among the soup bowls.
5. Finely chop the jalapeños and grind the peppercorns. Add them to the broth with the black pepper. Bring to a rapid boil.
6. Remove from the heat and stir in the miso.
7. Divide the broth among the soup bowls and serve immediately.


The sky’s the limit when it comes to the toppings and mix-ins for this soup. Any kind of steamed or raw vegetable would work, especially thinly sliced mushrooms like enoki, shiitake, or even button mushrooms, as well as tofu in any form.


Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  theexperimentpublishing.com