Speedy Ramen Japanese Noodle Soup

Name: Speedy Ramen Japanese Noodle Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 quarts (2 L) vegetable broth; 1 tablespoon soy sauce; 2 teaspoons dark (toasted) sesame oil; 10½ ounces (300 g) egg-free ramen noodles; 2 carrots, peeled; 7 ounces (200 g) firm tofu; 2 scallions; 1 cup (100 g) fresh bean sprouts; 2 red jalapeños or other fresh red chiles; 2 red jalapeños or other fresh red chiles; ½ teaspoon pink peppercorns; ½ teaspoon freshly ground black pepper; ¼ cup (70 g) yellow miso paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Homemade ramen soup is totally different from the highly processed packages you find in any corner store. No synthetic flavor enhancers for us! We pack our ramen broth full of fresh vegetables, miso, and tofu.

Ingredients

2 quarts (2 L) vegetable broth
1 tablespoon soy sauce

Asia
Japan
Soup
Pasta
Vegan

Method

Bring the broth, soy sauce, and sesame oil to a boil in a large pot over high heat.
Add the noodles and cook for 4 to 5 minutes, until just tender. Remove the noodles with tongs and divide among four serving bowls, leaving the broth at a boil.
Shave the carrot into thin strips. Cut the tofu into ¾-inch (20 mm) cubes. Thinly slice the scallions at an a