Tomato Ramen Soup is a simple, comforting vegan soup that is simple to make with pantry ingredients. Tomato soup is the ultimate winter comfort food and the addition of ramen makes it a bit more hearty.It is just what is needed this time of year!
This vegan ramen recipe can be ready in under 30 minutes. There is very little work involved to create this flavorful meal. The main ingredients are things you might already have in your pantry.
This soup can be kept in the refrigerator for 3-5 days. It can also be frozen for 2-3 months. Make sure that it is placed into an airtight freezer container.
If you are a tomato soup fan, check out Tomato Rice Soup, Roasted Tomato Soup, Lasagna Soup and Mediterranean Vegetable Soup.
To see more healthy vegan soup recipes, check out 10 Simple Vegan Soups
SOME THINGS TO KNOW:
SUBSTITUTIONS:
If you want to give this a bit more flavor you can substitute sesame oil for the olive oil.
Ramen is also available as whole wheat noodles if you prefer that. You can also replace them with rice noodles.
If you do not have crushed tomatoes you can use canned whole tomatoes. Just make sure that you break them down in a blender or food processor.
You can replace the vegetable broth with chicken stock if you do not need this to be a vegan recipe.
STORAGE:
You can keep any leftover soup in the refrigerator in an airtight container for 3-5 days.
This soup will freeze well and can be kept in the freezer for 2-3 months. Make sure it is placed into an airtight freezer container. Defrost the soup overnight in the refrigerator.
REHEATING:
Place the leftover Tomato Ramen Soup into a medium saucepan and reheat over medium low heat.
ADDITIONAL RAMEN RECIPES:
Ramen Salad and Chicken Ramen which has a broth with subtle flavors, soy sauce, Shitake mushrooms and a cooked egg.
Tomato Ramen Soup
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Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion, chopped
- 28 ounce can crushed tomatoes
- 2 cups vegetable stock or vegetable broth
- 1 teaspoon red wine vinegar
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 3 ounce package Ramen noodle soup mix ( do not use the soup flavoring packet)
- Optional:
- 1 tablespoon tomato paste (for thickening the soup)
Instructions
Heat the olive oil in a large pot over medium low heat.
Add the onions and cook, stirring occasionally until they begin to soften. (Do not brown)
Add the crushed tomatoes, vegetable broth, red wine vinegar, basil, salt and crushed red pepper. Combine well.
Raise your heat on your burner to medium heat and bring the soup to a boil. Once it boils reduce the heat back down to medium low.
Cook uncovered for 20 minutes, stirring occasionally. Keep your heat at either medium low or low. You want the soup to be at a gentle simmer.
While to soup is cooking, fill a medium pot of water and bring it to a boil over high heat.
Using your hands, break up the ramen noodles and add them to the pot. (Do not use the seasoning packet that comes with the noodle) Cook according to the package directions. Drain the noodles. Place the the cooked ramen noodles in a small bowl and set them to the side.
Once the soup has simmered for 20 minutes, stir in the ramen noodles. Let it simmer another 2-3 minutes so the noodles heat through.
Taste the soup and add salt and black pepper or white pepper to taste.
Serve.
