10-Minute Vegan Ramen Soup
A quick and flavorful Vegan Ramen Soup that’s sweet, sour, and spicy in every bite. Loaded with smoked tofu, sauerkraut, and bold seasonings, this one-pot recipe is ready in just 10 minutes, making it a go-to for busy weeknights.
Equipment
- 1 large soup pot (5-quart)
- 1 Sharp Knife
- 1 Cutting board
- Measuring Cups & Spoons
- Ladle
Ingredients
- ½ package smoked tofu chopped into small cubes
- 1 cup mushrooms sliced, optional but recommended
- ¼ cup roasted red peppers jarred, optional
- 2 ½ tablespoons red curry paste
- 2 tablespoons Better Than Bouillon Vegetarian No Chicken base
- 2 teaspoons chili garlic sauce or more, to taste
- ¾ cup sauerkraut drained well
- 5 cups water
- 2 packages ramen noodles discard seasoning packets
Optional Garnishes:
- 2 tablespoons green onion sliced, green tops only
- 2 tablespoons fresh cilantro or basil chopped
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients. Chop the smoked tofu into small cubes—bite-sized pieces work best for even cooking. Slice the mushrooms if using, and roughly chop the roasted red peppers. Measure out your red curry paste, bouillon, chili garlic sauce, sauerkraut, and water. Having everything ready ensures a smooth cooking process and keeps your soup flavorful.
- Heat the Broth Base: Place a large soup pot over medium-high heat. Pour in 5 cups of water, then add the red curry paste and vegetarian bouillon. Stir constantly until the paste dissolves and the broth starts to smell aromatic. This step is essential for building the deep, umami-rich flavor that makes this soup irresistible.
- Add the Flavor Boosters: Once the base is gently simmering, stir in the chili garlic sauce. Adjust the quantity depending on your preferred spice level—start small if you prefer mild, or add extra for a fiery kick. Then, fold in the sauerkraut carefully, ensuring it is well-drained so your soup doesn’t become watery. The sauerkraut adds a subtle tanginess that balances the sweetness of the curry.
- Incorporate the Vegetables: Add the mushrooms and roasted red peppers to the pot. Give them a gentle stir so they are coated in the flavorful broth. These vegetables not only enhance the taste but also add fiber, vitamins, and texture to your soup. Allow them to cook for 2–3 minutes until slightly tender but not mushy.
- Cook the Tofu: Gently fold the cubed smoked tofu into the simmering broth. Tofu absorbs the savory and spicy flavors beautifully, making every bite rich in plant-based protein. Let the tofu warm for 2–3 minutes; it doesn’t need long since it’s already cooked, but allowing it to soak up the broth enhances flavor.
- Add the Ramen Noodles: Carefully add the ramen noodles to the simmering pot. Stir gently to separate them and prevent clumping. Reduce the heat slightly to maintain a low boil. Cook the noodles for 3–4 minutes, or until tender but still slightly firm to the bite (al dente). Overcooking can make them mushy, so keep a close eye.
- Taste and Adjust Seasonings: Before serving, taste your soup and adjust as needed. Add more chili garlic sauce for heat, a teaspoon of sugar for sweetness, or a little sauerkraut juice for extra tang. This step ensures that every bowl matches your personal flavor preference perfectly.
- Plate and Garnish: Using a ladle, portion the soup into individual bowls, making sure each serving has plenty of noodles, tofu, and vegetables. Sprinkle sliced green onions and fresh herbs like cilantro or basil on top. The garnish adds freshness, color, and a bright herbal note to balance the rich broth.
- Serve and Enjoy: Serve immediately while hot. Encourage diners to mix everything together in their bowl before enjoying the harmonious blend of sweet, sour, and spicy flavors. This ramen is perfect as a quick weeknight dinner, a cozy lunch, or a meal-prep-friendly soup that stays satisfying even when reheated.
Notes
- Sauerkraut Adjustment: Add 1 tablespoon of sauerkraut juice at a time for a tangier broth. Taste as you go to avoid overpowering the soup.
- Sweetness Balance: If you prefer a slightly sweeter broth, stir in 1–2 teaspoons of sugar to balance the sour and spicy flavors.
- Spice Level: Omit the chili garlic sauce for a mild soup, or increase it to make it extra spicy.
- Vegetable Flexibility: Use whatever vegetables you have on hand—carrots, zucchini, or bok choy all work beautifully.
- Herb Garnish: Fresh herbs like cilantro or basil are optional, but they add a bright, aromatic finish.
- Noodle Tips: Discard seasoning packets from store-bought ramen to keep the recipe clean and healthy; use preservative-free noodles whenever possible.
- Tofu Tip: Smoked tofu absorbs flavors quickly, but firm tofu can also be used if smoked isn’t available.
