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Tom Yum Ramen Noodle soup served in a blue bowl

Vegan Tom Yum Ramen Noodle Soup

Berry Berry Life
Savor the bold flavors of Vegan Tom Yum Soup Ramen Noodles! This quick, spicy, and comforting recipe features lemongrass, chili paste, coconut milk, mushrooms, and ramen noodles for a deliciously satisfying meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine Asian, Japanese, Thai
Servings 1
Calories 550 kcal

Ingredients
  

Equipment

Instructions
 

  • Separately, boil the ramen noodles to package instructions. Strain and set aside.
  • In a pan over medium heat add water, tom yum paste, mushrooms, and cubed tofu and bring it to a boil.
  • Add soy sauce, black vinegar, and sugar.
  • Add the cooked ramen noodles to a bowl, and pour over the tom yum soup and top with bean sprouts, green onions, and cilantro.
  • Enjoy!

Notes

  • Tom Yum Paste: Make sure to check the ingredients list for vegan certification, as some brands may include animal-based ingredients.
  • Ramen Texture: Cook your ramen noodles separately to ensure they don’t become mushy in the soup.
  • Storage Tips: This soup is best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. The noodles may absorb more liquid, so consider adding extra broth when reheating.

Nutrition

Serving: 1BowlCalories: 550kcal
Keyword Asian, Noodles, Thai
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