Slow Cooker Vegan Miso Ramen Soup
Slow Cooker Vegan Miso Ramen Soup is a warm, comforting dish that combines rich umami flavors with vibrant vegetables and tender noodles. This easy-to-make soup is perfect for chilly evenings or cozy gatherings. Simply toss the ingredients in your slow cooker and let it work its magic, filling your home with an inviting aroma. Ideal for meal prep or a quick weeknight dinner, this delightful ramen recipe will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 3 tbsp white or yellow miso paste
- 1 inch fresh ginger, grated
- 4 garlic cloves, minced
- 4 oz ramen noodles (or quick-cooking variety)
- 2 cups mixed vegetables (bell peppers, spinach, carrots, mushrooms)
- 2 tbsp soy sauce
- 8 oz firm tofu (optional)
Instructions
- In your slow cooker, pour the vegetable broth and whisk in miso paste until dissolved.
- Add grated ginger and minced garlic to create an aromatic base.
- Stir in mixed vegetables to absorb the broth's flavors.
- Add noodles during the last 10 minutes of cooking to keep them tender.
- If using tofu, gently fold it in during the last 30 minutes of cooking.
- Taste and adjust seasoning as needed before serving hot.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sauté aromatics before adding them to enhance flavor depth. Feel free to swap out vegetables based on availability; add extra tofu or mushrooms for texture. Store leftovers in an airtight container for up to three days and reheat gently.