Vegan Ramen Noodle Soup
Everyone loves a creamy, delicious bowl of soup. This creamy vegan ramen noodle soup tastes like heaven! And it all happens in one pot in less than 20 minutes! So dive into a bowl of creamy ramen soup.
Servings: 6
Calories: 52kcal
Ingredients
- 2 cloves garlic minced
- 1 cup yellow onion diced
- 1 Tablespoon curry powder
- 2 teaspoons poultry seasoning
- 1 pinch cayenne pepper
- 1 cup carrots sliced into thin coins
- 1 cup red bell peppers diced
- 1 15 ounce can chickpeas drained
- 3 cups vegetable broth
- 2 15 ounce cans lite coconut milk or 3 ½ cups unsweetened, unflavored plant milk plus 2 teaspoons coconut extract
- 3 blocks ramen noodles I used Lotus brown rice and millet ramen noodles
Garmishes (Optional)
- 3 limes cut into wedges
- ⅓ cup cilantro chopped
- Salt and pepper to taste
Instructions
- In a large soup pot, saute the garlic and onion until the onion is translucent.
- Add the curry powder, cayenne pepper, and poultry seasoning.
- Stir to coat the onions in the seasoning as the onions sweat.
- Add the carrots and red bell peppers and cook for one minute.
- Add the chickpeas.
- Pour in the vegetable broth and stir to combine.
- Turn the heat to medium-high, and slowly add the light coconut milk.
- Bring the contents to a boil.
- Using tongs, add the three ramen noodle blocks.
- As the noodles soften in the boiling liquid, use the tongs to separate the noodles.
- It should take about 4 minutes to cook the noodles.
Serving Suggestions
- Spoon the soup into bowls. Add a small amount of cilantro and a lime wedge, and season with salt and pepper to taste.
Reheating
- When the soup is refrigerated, the noodles absorb a lot of liquid.
- Instead of a soup, the leftovers quickly transform into a noodle dish rather than a soup.
- For a souplike texture, add more vegetable broth to reheat and thin the texture of the noodles.
Video
Notes
- Replace lite coconut milk with plain, unsweetened, unflavored plant milk, and add 2 teaspoons of coconut extract.
- Adding lime zest gives the soup more of a lime-forward flavor.
- This soup does not freeze well. However, if refrigerated, the noodles absorb all the broth and liquid from the soup, creating an incredible dish.
- To restore the vegan ramen noodle soup to a creamy soup, add ½ cup to 1 cup of vegetable broth to restore the soup to its original form.
- Serve with spicy Asian salad, spicy coleslaw, or wonton chips.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 499mg | Potassium: 224mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4704IU | Vitamin C: 46mg | Calcium: 40mg | Iron: 1mg