There’s a certain joy that comes from the simple combination of ingredients in a bowl of soup, especially when it’s as vibrant as this Vegan Hot and Sour Soup with Ramen. The first time I made it, I was feeling the chill of a rainy day and craving something warm that could bring a little sunshine to my kitchen. As the fragrant blend of ginger and garlic ignited the air, I couldn’t help but smile.
This recipe is a delightful escape from the mundane, offering a harmonious balance of spicy and tangy flavors that awaken the taste buds. With its rich vegetable broth and an array of colorful veggies, it’s not just a meal but a celebration of fresh, wholesome ingredients. Perfect for impressing friends during a cozy gathering or simply enjoying solo on a weeknight, this soup is designed to fight off the fast-food fatigue and bring back the joy of home-cooked meals. Let’s dive into the vibrant world of flavors that this easy-to-make soup offers!
Why is Vegan Hot and Sour Soup with Ramen a Must-Try?
Deliciously bold flavors: This soup bursts with bold flavors that will make your taste buds dance!
Quick preparation: With only 15 minutes of prep and 25 minutes of cooking, you’ll have dinner ready in no time, perfect for busy weeknights.
Incredible versatility: Feel free to customize with your favorite veggies or protein options, making it a meal you’ll crave again and again.
Healthy and satisfying: Packed with veggies and the distinct flavors of spicy and sour, it’s a guilt-free dish that feels indulgent.
Crowd-pleaser appeal: Whether you’re serving it up for friends or just for yourself, this soup is sure to impress and satisfy everyone at the table.
Experience this delightful recipe and say goodbye to boring meals—check out more cozy soup recipes here!
Vegan Hot and Sour Soup with Ramen Ingredients
• To create this delightful Vegan Hot and Sour Soup with Ramen, gather the following ingredients.
For the Broth
- Vegetable broth – 5 1/2 cups adds a rich base; mushroom broth can enhance the umami flavor.
- Ginger – 1/2 inch, minced for a warm, aromatic kick that brightens the soup.
- Garlic – 2 cloves, minced to deepen the savory taste and boost health benefits.
- Hot green chili – 1, sliced for spice; adjust quantity based on your heat preference.
- Soy sauce – 3 tbsp provides salty depth; tamari can be used for gluten-free.
- Dark soy sauce – 1 tbsp for a touch of sweetness and rich color.
- Vinegar – 1 tbsp (rice or white) adds the distinct sour note that balances the flavors.
For the Seasoning
- Salt – 1/4 tsp for seasoning, always taste and adjust to your preference.
- Black pepper – 1/8 tsp enhances flavor; feel free to add more if you enjoy a bit of heat.
- White pepper – A good dash to give a subtle spice that’s less pungent than black pepper.
- Sugar – 1 tsp or use maple syrup for a touch of natural sweetness that rounds out the flavors.
For the Veggies
- Carrots – 1/2 cup, thinly sliced to add sweetness and color.
- Mushrooms – 1 cup, chopped for earthy notes and hearty texture.
- Cabbage – 1 cup, thinly shredded for crunch and nutrition.
- Firm tofu – 1/2-1 cup, chopped small for a satisfying protein boost.
For Thickening and Garnish
- Cornstarch – 1 tbsp, to create a slurry that thickens the soup beautifully.
- Green onions – 3 or 4, chopped for fresh flavor and garnish.
- Ramen noodles – 3 oz, to make this dish filling and comforting.
Gather these ingredients and get ready to whip up a bowl of warmth that’s sure to brighten your day!
How to Make Vegan Hot and Sour Soup with Ramen
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Heat the broth: Pour 5 cups of vegetable or mushroom broth into a saucepan and heat over medium heat until it’s steaming and ready to embrace the flavors to come.
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Mince and add aromatics: Mince the ginger, garlic, and chili together, then stir them into the simmering broth. Let the fragrant aromas fill your kitchen as they cook for about 2-3 minutes.
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Incorporate sauces: Add the soy sauce, dark soy sauce, vinegar, salt, black pepper, white pepper, and sugar to the pot. Stir well, allowing the flavors to meld beautifully for 1-2 minutes.
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Add vegetables: Once boiling, toss in the mushrooms, carrots, and tofu. Stir gently to combine and let everything cook for about 5 minutes until the veggies start to soften.
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Mix in cabbage: Fold the shredded cabbage into the pot. Allow it to cook in the bubbling broth for another 3-4 minutes until it’s bright and tender.
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Adjust seasoning: After mixing in the cabbage, take a moment to taste your soup. Add extra soy sauce or vinegar if you’d like to boost the flavors to your liking.
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Add green onion: Toss in the white parts of the chopped green onions, giving your soup an extra layer of flavor and freshness.
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Prepare cornstarch slurry: In a small bowl, mix 1 tablespoon of cornstarch with 1/2 cup of the remaining broth until smooth. This will help thicken your soup perfectly.
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Cook the noodles: Add the ramen noodles directly into the pot. Once they are about al dente (after about 3-4 minutes), pour in the cornstarch mixture and stir well. Let it boil once more, then remove from heat.
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Final taste adjustment: Give your soup one last taste. Adjust the salt and flavor as needed. Garnish with red pepper flakes or black pepper, and sprinkle remaining green onion parts on top. Serve hot for a cozy meal!
Optional: Add a drizzle of sesame oil before serving for an extra flavor boost.
Exact quantities are listed in the recipe card below.
Vegan Hot and Sour Soup with Ramen Variations
Feel free to let your culinary creativity shine with these delicious twists on this hearty soup!
- Spicy Upgrade: Add sriracha or chili oil for an extra kick—perfect for those who love their soup fiery!
- Nutty Addition: Incorporate peanut butter or almond butter for a creamy, nutty flavor that pairs beautifully with the broth.
- Mushroom Medley: Experiment with different types of mushrooms such as shiitake or oyster for varied textures and flavors.
- Protein Boost: Swap in seitan or tempeh instead of tofu for a heartier protein option, making it even more filling!
- Zoodle Surprise: Use zucchini noodles instead of ramen for a low-carb, veggie-rich alternative that maintains great taste!
- Herb Infusion: Stir in fresh cilantro or basil right before serving for a burst of freshness and aromatic delight.
- Creamy Touch: Add a splash of coconut milk for extra creaminess and a subtle hint of sweetness that complements the spice nicely.
- Citrus Brightness: Squeeze in lime juice or lemon juice just before serving to enhance the soup’s tangy profile, refreshing every bite delightfully.
Each variation invites a new experience, allowing you to savor different flavors while enjoying a classic favorite!
Expert Tips for Vegan Hot and Sour Soup with Ramen
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Fresh Ingredients Matter: Use fresh veggies and herbs for the best flavor. Avoid old, wilted produce, as they can dull the vibrant taste of your soup.
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Adjust the Spice: If you find the heat from the chili too much, remove the seeds to tone it down, or simply use less. Always taste as you go!
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Perfect Noodle Texture: Cook the ramen just to al dente to prevent them from getting mushy in the soup. They will continue to cook a bit after you remove the pot from heat.
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Thickening Tip: Ensure your cornstarch slurry is fully mixed with no lumps. This helps it incorporate smoothly into your Vegan Hot and Sour Soup with Ramen without clumping.
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Taste and Tweak: Feel free to adjust the seasoning at the end to balance the flavors. A little extra soy sauce or vinegar can elevate the dish immensely.
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Leftover Enjoyment: Store any leftovers in an airtight container, and enjoy them the next day. The flavors meld even more overnight, creating a delicious meal!
What to Serve with Vegan Hot and Sour Soup with Ramen?
As you savor each spoonful of this flavorful soup, consider these delicious pairings to enhance your meal experience.
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Crispy Spring Rolls: These light, crunchy bites provide a satisfying contrast to the warm soup, bringing an added layer of flavor with every dip in sweet chili sauce.
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Steamed Jasmine Rice: A bowl of fragrant jasmine rice can perfectly soak up the soup’s spicy broth, making each mouthful comforting and nourishing.
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Chilled Cucumber Salad: The refreshing crunch of cucumbers and a tangy dressing can cool down the spice of the soup while adding a bright, crisp element to your meal.
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Garlic Breadsticks: Warm, buttery breadsticks slathered in garlic pair beautifully for those who love to dip and soak up every luscious drop of broth.
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Sesame Dressing Kale Salad: Tossed with vibrant greens and a nutty sesame dressing, this salad adds a hearty texture and balances the soup’s heat with its fresh notes.
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Coconut Milk Smoothie: Smooth and creamy, a coconut milk smoothie with banana or pineapple can be a delightful finish that echoes tropical vibes amidst the spicy warmth.
Elevate your dinner gathering with these perfect mates, and embrace the joy of sharing a warming meal.
Make Ahead Options
These Vegan Hot and Sour Soup with Ramen are perfect for busy meal prep! You can chop the vegetables, mince the ginger, garlic, and chili, and even prepare the cornstarch slurry up to 24 hours in advance. Simply refrigerate these prepped components in airtight containers to maintain their freshness and prevent browning. When you’re ready to enjoy the soup, bring the broth to a boil, add the veggies and tofu, and then follow the remaining steps, including cooking the ramen noodles, for a quick, satisfying meal. This way, you’ll have a delightful, restaurant-quality soup ready in no time, saving you precious minutes on hectic weeknights!
How to Store and Freeze Vegan Hot and Sour Soup with Ramen
Fridge: Store your Vegan Hot and Sour Soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Freezer: Freeze portions of the soup in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating, as this helps retain the flavors and textures.
Noodle Considerations: If you want to freeze the soup, consider storing the ramen noodles separately. Add them fresh when reheating for the best texture.
Reheating: When reheating, stir well to evenly distribute any settled ingredients. Adjust seasoning as needed, especially if flavors have mellowed during storage.
Vegan Hot and Sour Soup with Ramen Recipe FAQs
How do I select the best vegetables for the soup?
Absolutely! When choosing vegetables, look for fresh, vibrant produce. For carrots, choose ones that are firm and bright orange without any soft spots. Opt for mushrooms that are plump and not wrinkled, and select cabbage that is crisp and free of dark spots. Always prefer vibrant green chilies for the best flavor and heat!
How should I store leftovers of this soup?
To keep your Vegan Hot and Sour Soup fresh, place it in an airtight container and store it in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat on the stove or in the microwave. If the soup thickens while stored, add a splash of vegetable broth to loosen it back up!
Can I freeze Vegan Hot and Sour Soup with Ramen?
Absolutely! For freezing, ladle the soup into freezer-safe containers, leaving some space at the top for expansion, and store for up to 2 months. To thaw, transfer the soup to the fridge overnight. It’s best to freeze the ramen noodles separately and cook them fresh when you’re ready to enjoy the soup!
What should I do if my soup is too salty?
No worries at all! If your soup turns out a bit salty, you can balance it by adding a bit more vegetable broth or water. To further counteract the saltiness, consider adding an extra teaspoon of sugar or a splash of vinegar. Taste and adjust gradually until you find the perfect flavor balance that suits your palate!
Are there any dietary considerations for this soup?
Very much so! This Vegan Hot and Sour Soup can be enjoyed by individuals with various dietary preferences, as it’s entirely plant-based. However, if you’re cooking for someone with allergies, be cautious of soy sauce due to potential soy allergies. In such cases, a gluten-free tamari can be used as a substitute! It’s always wise to check for individual dietary restrictions before serving.
Delicious Vegan Hot and Sour Soup with Ramen in 40 Minutes
Ingredients
Equipment
Method
- Pour 5 cups of vegetable or mushroom broth into a saucepan and heat over medium heat until steaming.
- Mince the ginger, garlic, and chili together, then stir into the broth. Cook for about 2-3 minutes.
- Add soy sauce, dark soy sauce, vinegar, salt, black pepper, white pepper, and sugar. Stir well for 1-2 minutes.
- Once boiling, add mushrooms, carrots, and tofu. Cook for about 5 minutes until veggies soften.
- Fold in the cabbage and cook for 3-4 minutes until bright and tender.
- Taste the soup and add extra soy sauce or vinegar if necessary.
- Add the white parts of the chopped green onions.
- Mix 1 tablespoon of cornstarch with 1/2 cup broth until smooth, then add it to the pot.
- Add ramen noodles and cook until al dente (about 3-4 minutes). Stir well, then remove from heat.
- Adjust the seasoning as needed and garnish with remaining green onions and optional sesame oil before serving.