Posted in Asian Food, International vegan cuisine, Noodles, Plant Based, Soup, Vegan

Easy Plant Based Vegan Lunch Recipe ~ Veggie Ramen & Miso Soup

It’s no secret that one of my biggest food weaknesses is noodles. Whether it’s Fire Noodles, or a peanut butter soba noodle dish, or a vegan noodle soup, I love it. I want it. I need it. I’ll take a double portion of someone else is making it vegan.

And when I’m feeling a little bit lazy or if I just want noodles, I will dig around in the veggie crisper, grab a few favorites and combine them with ramen or udon or soba or…whatever else is out there that I can buy or get shipped to me. When the weather dips a little, add a tiny bowl of soup using the waste free broth I keep on hand, and BAM, a quick and easy vegan lunch.

Easy veggie ramen and vegan miso soup.

Have you ever felt like having Miso soup but you don’t have all the ingredients? Me too. I’ve looked into the ethnic food aisles in Germany and Romania and you know what? NONE of them are vegan. They all have some type of fish flakes in them so you have to improvise, and that’s how I came up with my own version of vegan miso soup.

This is one of those pantry vegan recipes where you can use up the leftover vegetables in your fridge so they don’t go bad, or just pick and choose your favorites and have at it. The ingredient list in this recipe is super easy and you can trade in and out any that you like.

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Clean and wash your vegetables, then chop them in uniform pieces–large or small–so you don’t spend all day cooking the veggies. I started with mushrooms and carrots, and added the ingredients based on cooking time and how soft or crunchy I wanted them.

Vegan ramen & miso soup lunch

For the soup I added fresh ginger to the waste free broth, along with garlic granules, red pepper flakes and soy sauce. Bring to a boil and then simmer until you’re ready to serve it up. During the last five minutes, add the dried wakame to the soup so it can hydrate and expand.

Garnish with fresh sliced scallions.

Easy vegan miso soup.

If you don’t like dry ramen noodles, add sesame oil, Sriracha and/or soy sauce to the noodles when you toss them with your vegetables.

And that’s it, a quick and easy vegan lunch recipe that is also totally plant based. Get your veggies and your nutrients while you get your GRUB ON.

Just a heads up that this post contains affiliate links. You won’t be affected but if you like something you see and buy it with my link, I’ll make a few cents. You’ll find new ingredients and help create fun and yummy vegan recipes. If you don’t like it, don’t click and just keep scrolling.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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