Homemade Vegan & Gluten-Free Asian Ramen Noodle Soup
A healthy vegan and gluten-free ramen noodle soup that's filled with vegetables and flavor.
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Servings: 4 -5 cups
Calories:
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!
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