Super-Healthy Vegan Ramen Noodle Soup

Super-Healthy Vegan Ramen Noodle Soup

Quick & Dirty Kitchen

So, maybe the last time you had ramen noodle soup you were a poor college student and you sprinkled “flavor” (aka salt) on hard noodles, covered with water and zapped in the micro? I’m not judging – I definitely feel the love for pre-packaged ramen soup.

But, guess what? You can buy plain ol’ ramen noodles and create an extremely healthy meal with real vegetables and real flavorings. Yes. You. Can. And although I really hope you don’t get the flu or a cold this season, this soup is totally calling out for some cold season love – not just to make you feel better, but to prevent yucky colds in the first place. Garlic, lemongrass, and ginger are known to pack a punch against nasty colds and they give this soup some serious flavor. Two for one.


  • 1 pound extra-firm tofu, drained, patted (very) dry, and cubed
  • 2 tbsp. canola or olive oil
  • S/P
  • 3 scallions, sliced, whites and green separated
  • 2 tbsp. finely chopped ginger
  • 3 cloves garlic, minced
  • 1 tbsp. fresh chopped lemongrass
  • 32 oz. low-sodium vegetable broth
  • 1 tbsp. fish sauce
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. Mirin (rice wine)
  • ½ pound green beans, snow or snap peas
  • 1 8 oz. pkg. ramen noodles (sometimes called "Chinese noodles)
  • 2 tomatoes, chopped
  • Lime wedges, optional to serve
Read the whole recipe on Quick and Dirty in the Kitchen