Go Back
–+ servings
Vegan Hot and Sour Soup with Ramen

Spice Up Dinner with Vegan Hot and Sour Soup with Ramen

This Vegan Hot and Sour Soup with Ramen is a quick Indo-Chinese delight that combines vibrant veggies and protein-rich tofu for a delicious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Indo-Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 5 cups Vegetable broth Use low-sodium for a lighter version.
  • 0.5 inch Ginger Adds warmth and aroma; use fresh.
  • 2 cloves Garlic Enhances savory depth; mince or crush.
  • 1 Hot green chili Provides heat; substitute with jalapeño for milder.
  • 3 tbsp Soy sauce Adds umami flavor; swap with tamari for gluten-free.
  • 1 tbsp Dark soy sauce Use regular soy sauce plus 1 tsp molasses to substitute.
  • 1 tbsp Vinegar Adjust to taste for desired sourness.
  • 0.25 tsp Salt Enhances all flavors.
  • 0.125 tsp Black pepper Adds a mild spice.
  • White pepper To taste.
  • 1 tsp Sugar or maple syrup Balances acidity from vinegar.
For the Vegetables
  • 0.5 cup Carrots Thinly sliced.
  • 1 cup Mushrooms Chopped.
  • 1 cup Cabbage Thinly shredded.
  • 0.5-1 cup Firm tofu Chopped small; substitute with tempeh.
To Thicken and Finish
  • 1 tbsp Cornstarch Ensure to dissolve in water first.
  • 3-4 Green onions Chopped.
  • 3 oz Ramen noodles Substitute with glass or sweet potato noodles.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan over medium heat, pour in 5 cups of vegetable broth and bring it to a gentle simmer.
  2. Finely mince 2 cloves of garlic, ½ inch of ginger, and 1 hot green chili. Add this mixture into the broth, stirring well.
  3. Stir in 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of vinegar. Sprinkle in ¼ teaspoon of salt, ⅛ teaspoon of black pepper, and a pinch of white pepper.
  4. Add ½ cup of thinly sliced carrots, 1 cup of chopped mushrooms, and ½ to 1 cup of small-chopped firm tofu into the soup. Cook for about 5 minutes.
  5. Introduce 1 cup of thinly shredded cabbage and the white parts of 3–4 chopped green onions into the pot. Stir well.
  6. Mix 1 tablespoon of cornstarch with a small amount of broth to create a slurry. Gradually add this back into the pot.
  7. Add 3 ounces of ramen noodles to the pot, cooking according to package instructions, about 3–4 minutes.
  8. Taste the soup and make final adjustments with additional soy sauce or vinegar as desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For best flavor, adjust seasonings after reheating.

Tried this recipe?

Let us know how it was!