Slow Cooker Vegan Miso Ramen Soup
Slow Cooker Vegan Miso Ramen Soup is a nourishing and flavorful dish perfect for those chilly evenings. With its rich umami broth, tender soba noodles, and an abundance of fresh vegetables, this vegan ramen offers a satisfying hug in a bowl. Easy to prepare in your slow cooker, each serving brings warmth and comfort that is both wholesome and delicious. Top it off with sesame seeds and green onions for the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Japanese
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 3 tbsp white miso paste
- 8 oz soba noodles
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup carrots, sliced
- 14 oz firm tofu, cubed
- 2 tbsp toasted sesame seeds (for garnish)
- ¼ cup green onions, chopped (for garnish)
Instructions
- Prepare your slow cooker by setting it on low heat and pouring in the vegetable broth.
- In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth; stir this mixture into the slow cooker.
- Add chopped shiitake mushrooms, bok choy, and carrots to the slow cooker.
- Gently fold in cubed tofu.
- Cover and cook on low for 4 hours or high for 2 hours until vegetables are tender.
- Cook soba noodles according to package instructions; drain and rinse.
- Serve soup over noodles in bowls and garnish with sesame seeds and green onions.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg
Keywords: - For extra depth of flavor, sauté garlic and ginger before adding them to the slow cooker. - Feel free to customize with seasonal vegetables or alternative proteins like chickpeas or edamame. - Leftovers can be stored in an airtight container in the fridge for up to four days.