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Ramen Vegetable Noodle Soup

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Ramen Vegetable Noodle Soup

Ramen Vegetable Noodle Soup

Jessica Braider
On these chilly and busy nights, having a warming soup that can be ready quickly is a game changer! “It is quite possibly the most beautiful ramen I have ever eaten. 15 minutes start to bowl, which is mostly waiting for the water to boil,” marveled recipe tester Kim Freeman.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine Asian, Japanese
Servings 4 servings


  • 1 Tbsp. sesame oil
  • 4 cloves garlic coarsely chopped (about 2 tsp.)
  • 1 – 2 Tbsp. fresh ginger peeled and thinly sliced
  • 8 oz. cremini or button mushrooms sliced
  • 2 carrots thinly sliced (2 – 3 cups)
  • 8 cups reduced-sodium vegetable or chicken broth
  • 4 ramen noodle cakes (use wheat/gluten-free noodles like Lotus Foods brown rice noodles if necessary)
  • 15 oz. extra-firm tofu drained, wrapped in a clean dishcloth to remove extra water, and cubed
  • 4 scallions dark and light green parts, thinly sliced
  • 2 tsp. rice vinegar or rice wine vinegar
  • 1 – 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)


  • Heat a stockpot over medium heat. When it is hot, add the sesame oil, garlic, ginger, and mushrooms and sauté them for 3 – 4 minutes until fragrant and the mushrooms are starting to get tender.
  • After 2 minutes, add the carrots to the skillet.
  • Add the broth, cover and bring it to a boil, and when it is boiling, add the ramen noodles, tofu, and scallions, and reduce the heat if necessary to keep it at a simmer.
  • After 1 minute, start to separate the noodles with a fork. Cook it for 2 more minutes, stir in the vinegar and soy sauce, and serve immediately.


Do Ahead or Delegate: Peel the garlic, peel and slice the ginger, slice the mushrooms if necessary, slice the carrots and the scallions, drain, cube, and wrap the tofu in a clean dishcloth, or prepare the soup up to the step of adding the noodles, tofu, and scallions and refrigerate. (When ready to serve the soup, just bring the broth mixture back to a boil, add the remaining ingredients, and proceed with the remainder of the recipe.)
Scramble Flavor Booster: Add any of the following to the soup: one star of anise, a few dashes of 5 spice powder, 1/4 tsp. crushed red pepper flakes, top the soup with sriracha or toasted nori seaweed flakes, or add 1 – 2 of the seasoning packets sold with the ramen for extra saltiness/flavor.
Tip: Sesame oil, often used in Asian dishes, has a number of health benefits— it is not only great for your hair, bones, and skin, but it also helps to keep cholesterol low which decreases your risk of heart attack and stroke.
Video: Check out Jessica making this dish on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 460, Total Fat: 10g, 15%; Saturated Fat: 1g, 5.5%; Cholesterol: 0mg, 0%; Sodium: 455mg, 19%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 9g, 34%; Sugar: 8g; Protein: 21g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Main Dish, Nut-Free, Soups & Stews, Spring, Vegan, Vegetarian, Winter
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How to Make Great Winter Soups and Stews

Thursday 26th of December 2019

[…] some great soups and stews to get you started? Check out this Ramen Vegetable Noodle Soup or this Butternut Squash and Yellow Lentil Stew. And if you want to make getting dinner on the […]

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