Vegan Ginger Ramen

Makes 4 servings

Calories: 475

Carb: 62.9 Fat: 11.1 Protein: 28.4


8 cups vegetable broth

1 package of firm tofu

2 cups mushrooms

5 green onions

280g ramen rice noodles(8 servings)

1 cup crunchy chow mein noodle topping

2 tbsp fresh ginger minced

Salt to taste.


In a large pot bring vegetable broth to a boil. Add the ginger and the ramen rice noodles and cook until they break apart. Slice mushrooms and green onions and set aside. Cut the tofu into cubes and set aside. Once the noodles have finished cooking divide the soup into four bowls. Top each bowl with equal portions of green onion, mushrooms and tofu. Top with crunchy chow mein noodles and season as needed. Enjoy!

My notes on this recipe:

I really enjoyed this soup. I love ginger and the green onion really compliments it. This is a hit for the whole family! It’s super easy to make and its done in a blink!

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