Homemade Vegan & Gluten-Free Asian Ramen Noodle Soup
Yep, you read the title correctly, the ramen noodles in this vegan soup are gluten-free, although you’d never know it. They’re just as wonderfully chewy as the kind made with flour, and they didn’t get mushy, even after sitting in the broth for an hour. This ramen noodle soup is definitely one of the best I’ve ever eaten, because it’s filled with healthy ingredients, and the flavors of the spices and vegetables marry into a spicy and rich bowl of gourmet goodness. This isn’t the ramen you remember from childhood.
It’s been years since I made ramen noodles, and embarrassingly enough, they were the kind that came in a cellophane package with powdered ingredients. They were too salty and had zero nutritional value. Sad. So when I saw a package of gluten-free ramen at Costco, I couldn’t resist buying them, because I love noodles, and I wanted to create a healthy ramen soup that was wow worthy, unlike the prepared stuff.
Mission accomplished.
You’re going to love this soup for a few reasons. First, it’s simple and fast to make. All you need to do is dice a few vegetables, sauté an onion, toast the spices, and bring the vegetable broth and veggies to a boil, then simmer them for fifteen minutes. Add the ramennoodles and cook for three minutes, and voila! Dinner is served.
A dinner that’s filled with anti-inflammatory ingredients, such as fresh ginger and ground turmeric, and antioxidant and vitamin filled spinach, carrots, mushrooms, onion, and cilantro. The ramen noodles are made with organic millet and brown rice, which means that you’ll find fiber and protein in every bite. This is a balanced one pot meal that you can feel good about eating.
This year my mission is to help you eat healthier, while making your life easier, like I did with this recipe. Busy people don’t have a lot of time to spend in the kitchen, so they often resort to eating prepared food or going through a drive thru. That’s not good for your body or your bank account, so let’s start the year off NOT doing that. Sound good?
On Friday, I’m going to share a meal plan that you can follow next week. It will have a shopping list (you can shop this weekend), a menu, and some other fun things for you. I truly believe that if you have a plan, can prep ahead of time, and get into the habit of cooking at home, you’re going to see some pretty amazing things happen to your life.
In the meantime, whip up this homemade ramen noodle recipe and let me know how you like it.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
This post may contain affiliate links which won’t change your price but will share some commission.
Homemade Vegan & Gluten-Free Asian Ramen Noodle Soup
Ingredients
- 4 cups vegetable broth divided
- 1 small white onion finely diced
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 2 medium carrots peeled and sliced into ¼ inch pieces
- 1 ½ cups sliced Portobello mushrooms
- 1 ½ teaspoons ground sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 packed cup baby spinach leaves
- ¼ cup chopped cilantro stems removed
- 2 blocks of ramen
- Garnish with chopped green onion and/or crushed red pepper optional
Instructions
- Heat three tablespoons of the vegetable broth on medium heat. When the broth is boiling add the onion and sauté until translucent, stir often. Approximately 5 minutes. Add the garlic, ginger, turmeric, cumin, salt, and pepper and stir constantly for thirty seconds. Add the remaining vegetable broth and bring to a boil. Add the lemon juice, carrots and mushrooms and reduce the heat to simmer. Simmer for fifteen minutes then add the ramen, spinach, and cilantro. Cook for three minutes and use a fork to separate the ramen noodles.
- Use a ladle to put the ramen soup into bowls and garnish with the scallions and crushed red pepper if desired.
- Enjoy!
Patricia says
How many servings in this recipe? It says one cup does that mean only one serving?
Linda Meyer says
Hi Patricia! It yields 4 to 5 cups, 1 cup per serving.
Christine @ Run Plant Based says
This looks wonderful, I am such a fan of any form of noodle soup - especially for the winter. Thanks!
Linda Meyer says
Thanks! Noodles just add a little more comfort to comforting soup. 🙂