Vegan Hot and Sour Soup with Ramen
Savor the warmth of this Vegan Hot and Sour Soup with Ramen, a delicious blend of vibrant vegetables and chewy ramen noodles. Infused with chili paste for heat and rice vinegar for tang, this soup is a comforting yet exciting meal ready in just 30 minutes. Packed with nutrients and customizable to your spice preference, it’s perfect for chilly evenings or a quick lunch. Enjoy a bowl that nourishes the body and delights the palate!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 tbsp low-sodium soy sauce
- 1 tbsp chili paste (adjust to taste)
- 2 tbsp rice vinegar
- 1 cup sliced shiitake or button mushrooms
- 1 cup chopped bok choy
- 1 cup thinly sliced carrots
- 4 oz ramen noodles
- 2 tsp cornstarch mixed with 2 tbsp water (for thickening)
- Green onions or cilantro for garnish (optional)
Instructions
- In a large pot, combine vegetable broth, soy sauce, chili paste, and rice vinegar; bring to a simmer over medium heat.
- Add sliced mushrooms, bok choy, and carrots; cook for about five minutes until vegetables soften.
- Stir in ramen noodles and cook according to package instructions (about 3–4 minutes) until tender.
- Gradually add cornstarch mixture while stirring until the soup slightly thickens.
- Taste and adjust seasonings as needed; serve hot garnished with green onions or cilantro.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 3g
- Sodium: 750mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg