If you have been searching for a comforting bowl that hits all the right notes — spicy, tangy, and packed with umami — look no further than this Vegan Hot and Sour Soup with Ramen Recipe. It is a vibrant medley of flavors and textures, bringing together tender mushrooms, crisp cabbage, and perfectly chewy ramen noodles, all simmered in a rich, savory broth with just the right kick of heat and sourness. This soup is not just a meal; it’s an experience, perfect for chilly evenings or when you crave something that warms you from the inside out.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each one plays a special role, from building depth in the broth to adding delightful textures and balancing flavors that make this Vegan Hot and Sour Soup with Ramen Recipe stand out.
- 5 1/2 cups vegetable broth or mushroom broth: The soul of the soup, providing a flavorful and earthy base.
- 1/2 inch ginger: Adds a bright and spicy warmth essential for that classic hot and sour profile.
- 2 cloves garlic: Infuses a savory aroma that deepens the soup’s complexity.
- 1 hot green chili: Brings in a lively heat that wakes up the palate without overpowering.
- 3 tbsp soy sauce: The salty, umami-rich backbone enhancing every spoonful.
- 1 tbsp dark soy sauce: Provides a deeper flavor and a beautiful dark color; if not available, regular soy sauce plus molasses works wonderfully.
- 1 tbsp vinegar (rice or white): Essential for that bright sour note that balances the soup.
- 1/4 tsp salt: Heightens the natural flavors and ties everything together.
- 1/8 tsp black pepper: Adds a subtle warmth to the broth.
- A good dash of white pepper: Offers a sharp and earthy peppery note traditionally used in hot and sour soup.
- 1 tsp sugar or maple syrup: Just a touch to balance out the acidity and heat.
- 1/2 cup thinly sliced carrots: For a sweet crunch and vibrant color.
- 1 cup chopped mushrooms: Provides a meaty texture and umami depth.
- 1 cup thinly shredded cabbage: Adds a lovely texture and freshness to the soup.
- 1/2-1 cup chopped firm tofu: The protein punch, absorbing the flavors beautifully.
- 1 tbsp cornstarch: Creates the perfect silky thickness in the broth.
- 3 or 4 green onions, chopped: Use the whites and half the greens in the soup, saving the rest for garnish.
- 3 oz ramen noodles: Soft and slurp-worthy, they soak up all the delicious flavors.
How to Make Vegan Hot and Sour Soup with Ramen Recipe
Step 1: Infuse the Broth with Aromatics
Start by bringing 5 cups of your vegetable or mushroom broth to a gentle simmer over medium heat. While it warms, finely mince the ginger, garlic, and hot green chili together so their flavors meld beautifully. Add this fragrant mixture to the simmering broth to build the vibrant foundation that this Vegan Hot and Sour Soup with Ramen Recipe is known for.
Step 2: Add Your Sauces and Seasonings
Next, pour in the soy sauce, dark soy sauce, vinegar, salt, black pepper, white pepper, and a teaspoon of sugar or maple syrup. This combination breathes life into your broth, balancing salty, spicy, and sweet with a harmonious punch. Let it come to a gentle boil so all those flavors can intermingle and deepen.
Step 3: Incorporate Veggies and Tofu
Once your broth starts bubbling, add in the mushrooms, carrots, and tofu. Stir gently as these ingredients soak up the flavorful broth, developing tender bites that burst with umami and texture. As the mixture reaches a rolling boil, fold in the shredded cabbage for that light crunch and fresh contrast.
Step 4: Adjust the Flavor and Add Green Onions
Give your soup a careful taste and fine-tune the seasoning with extra soy sauce or vinegar if it needs a little more brightness or depth. Then, add in the white and half of the green parts of the chopped green onions, enhancing the fresh bite and gentle onion aroma.
Step 5: Prepare the Cornstarch Slurry and Add Ramen
While the soup simmers, mix 1 tablespoon of cornstarch with 1/2 cup of your remaining broth to create a smooth slurry. Toss in the ramen noodles, breaking them apart as they soften and get just shy of al dente. Pour the cornstarch mixture into the pot, stirring well to thicken the broth beautifully. Bring it back to a boil, then immediately remove from heat to prevent overcooking the noodles.
Step 6: Final Taste Test and Serve
Before ladling your soup into bowls, do one last flavor check—add a pinch more soy sauce, vinegar, or a sprinkle of pepper flakes if you like more heat. Garnish with the reserved green onion tops, and serve your steaming hot bowl of Vegan Hot and Sour Soup with Ramen Recipe immediately for maximum enjoyment.
How to Serve Vegan Hot and Sour Soup with Ramen Recipe
Garnishes
The finishing touches elevate this soup from delicious to unforgettable. Fresh green onion tops add crisp brightness, while a sprinkle of crushed red pepper flakes brings in an extra layer of warmth. For a little extra flair, a drizzle of toasted sesame oil or a few drops of chili oil can be delightful additions.
Side Dishes
This Vegan Hot and Sour Soup with Ramen Recipe pairs wonderfully with light and fresh sides. Consider a simple cucumber salad dressed with rice vinegar or a side of steamed edamame sprinkled with sea salt. For heartier accompaniment, serve with a side of garlic fried rice or crispy spring rolls to balance the nourishing broth.
Creative Ways to Present
Presentation can make every meal feel special. Serve the soup in rustic bowls to showcase its vibrant colors or in elegant porcelain cups for a more refined look. Layer the noodles and tofu neatly with the vegetables on top, then ladle the broth carefully to reveal all the textures. Adding edible flowers or fresh herbs like cilantro on top can add a gorgeous pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Hot and Sour Soup with Ramen Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because the noodles soak up broth over time, it’s best to store the soup and noodles separately if possible. This will help preserve the texture and freshness when you reheat.
Freezing
Freezing this soup is possible but not ideal with ramen noodles, as they tend to get mushy when thawed. If you want to freeze the broth and vegetables, leave out the noodles and tofu, then add fresh noodles when reheating for the best texture and flavor.
Reheating
Gently warm the soup on the stovetop over medium-low heat until heated through, stirring occasionally. If the broth is too thick due to sitting, thin it out with a splash of vegetable broth or water. Add fresh ramen noodles during reheating if you stored them separately for that perfect chewiness.
FAQs
Can I use different noodles instead of ramen in this recipe?
Absolutely! Glass noodles or sweet potato noodles make excellent alternatives and can bring a different texture and flavor profile that complements the soup beautifully.
Is the soup very spicy?
The heat level can be adjusted easily by moderating the amount of hot green chili or red pepper flakes you add. This recipe aims for a lively but balanced spiciness that enhances the flavors without overwhelming them.
Can I make this soup oil-free?
Yes! This Vegan Hot and Sour Soup with Ramen Recipe doesn’t require any oil for cooking. The vegetable broth and soy sauces create plenty of flavor and richness naturally.
What if I don’t have dark soy sauce?
Don’t worry! You can substitute it with an extra tablespoon of regular soy sauce combined with a teaspoon of molasses to mimic the deep color and sweet complexity of dark soy sauce.
Can I add Sichuan peppercorns for authenticity?
Definitely! A small pinch of ground Sichuan peppercorns will add a wonderful numbing spiciness that’s characteristic of traditional hot and sour soup, giving your dish an extra authentic touch.
Final Thoughts
This Vegan Hot and Sour Soup with Ramen Recipe is a bowl full of love, warmth, and vibrant flavors that you’ll want to return to again and again. Whether you are a long-time vegan or just exploring plant-based meals, it’s a recipe that never fails to impress and comfort. Give it a try and let this delicious soup become your new favorite go-to for any season.
Print
Vegan Hot and Sour Soup with Ramen Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
A flavorful and comforting Vegan Hot and Sour Soup featuring a tangy and spicy broth, fresh vegetables, firm tofu, and tender ramen noodles. This plant-based soup is perfect for a quick, satisfying meal that combines classic hot and sour tastes with nourishing ingredients.
Ingredients
Broth and Seasonings
- 5 1/2 cups vegetable broth or mushroom broth
- 1/2 inch ginger, minced
- 2 cloves garlic, minced
- 1 hot green chili, minced
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (or 1 tbsp regular soy sauce + 1 tsp molasses)
- 1 tbsp vinegar (rice vinegar or white vinegar)
- 1/4 tsp salt
- 1/8 tsp black pepper
- A good dash of white pepper
- 1 tsp sugar or maple syrup
Vegetables and Protein
- 1/2 cup thinly sliced carrots
- 1 cup chopped mushrooms
- 1 cup thinly shredded cabbage
- 1/2–1 cup firm tofu, chopped small
- 3 or 4 green onions, chopped (keep most of the green parts for garnish, use white and half green parts in soup)
Noodles and Thickener
- 3 oz ramen noodles
- 1 tbsp cornstarch
- 1/2 cup reserved broth for slurry
Instructions
- Prepare the broth and aromatics: Add 5 cups of vegetable or mushroom broth to a saucepan over medium heat. Mince the ginger, garlic, and hot green chili together thoroughly so they are crushed and add this mixture to the broth.
- Season the broth: Stir in all the sauces and seasonings including soy sauce, dark soy sauce, vinegar, salt, black pepper, white pepper, and sugar or maple syrup. Bring this mixture to a gentle boil.
- Add vegetables and tofu: Once the broth starts boiling, add the chopped mushrooms, thinly sliced carrots, and chopped firm tofu. Stir well to combine.
- Incorporate cabbage: When the soup reaches a rapid boil, add the shredded cabbage. Stir it in carefully to mix.
- Taste and adjust flavors: Carefully taste the soup and adjust seasoning with extra soy sauce or vinegar if needed for balance.
- Add green onions and prepare slurry: Add the white parts and half the green parts of the chopped green onions into the soup. Simultaneously, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1/2 cup of the reserved broth until smooth.
- Cook noodles: Add the ramen noodles to the boiling soup. Break them apart gently as they soften. When the noodles are just about al dente, stir in the cornstarch slurry and mix well.
- Finish cooking: Allow the mixture to boil again to activate the thickening from the cornstarch, then promptly remove the pot from heat to prevent overcooking the noodles.
- Final seasoning and garnish: Taste the soup one last time and adjust salt, soy sauce, or vinegar as needed. Garnish with the remaining green parts of the green onions and a sprinkle of pepper flakes or black pepper. Serve immediately for optimal flavor and texture.
Notes
- This recipe can be made using glass noodles or sweet potato noodles as a gluten-free or alternative option to ramen.
- Adding a small amount of Sichuan peppercorn powder will enhance the authenticity and provide an extra layer of numbing heat.
