Homemade Vegan Ramen
It’s soup season and with all the ready-made soups varieties on the market, I decided to pass and try my hand at my own homemade Vegan Ramen recipe.
The last few days it’s been really chilly at night so I decided to cook of a batch of ramen with some carrots, spinach, and tofu I had leftover. I haven’t had ramen in years and when I did make it, it was the package kind which unfortunately is full of sodium. 😳
I was so pleased with how this one came out, I decided to share it with you guys just in case you get a craving. 😉
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My Deenkee Pressure Cooker is my go-to for so many meal ideas that I barely need to use my stove. If you can’t find it on Amazon, here’s a great alternative!
I’m using the @sunnoodles brand that I bought at @wholefoods but decided to make my own soup base. Either way is delicious. 😋
Btw, It came out perfect!
Homemade Vegan Ramen
Vegan RamenCourse: SoupsCuisine: American
🌱 Vegan Meal Idea using pressure cooker.
2 large sliced carrots 🥕
3-4 carrots ( slighted shaved and chopped)
1-2 cup chopped spinach (you can also use Bok choy instead of spinach or both)
1 cup cubed firm tofu
1/3 cup yellow onion
1 cup green onion
1 tablespoon of Nori rice seasoning
1 teaspoon of Old Bay seasoning or Cajun Spice
A dash of onion, garlic, pepper and parsley
2 cups of low sodium vegetable broth
3-4 cups of water
Add all ingredients to your DeenKee pressure cooker or instant pot on soup setting. * set some green onions to the sign to garnish
- Cook until carrots are tender and flavors have blended. Add sun noodles to soup base while still at a boil. Separating and stirring occasionally.
- Serve hot with crackers or breadsticks (optional)
- I’m using the @sunnoodles brand that I bought at @wholefoods but decided to make my own soup base. Either way is delicious. 😋 You can also add some Shiitake mushrooms for some extra hardiness.