Vegan chicken soup is just as comforting and savory without the meat. Our vegan chicken ramen cup tastes like the real thing but is made with 100% plant-based ingredients. Plus, check out these 5 ways to prepare vegan chicken soup.
This recipe uses tofu instead of chicken, making it the perfect satisfying and protein-filled vegetarian chicken soup.
To kick off this recipe, add carrots, celery, onion, and garlic to a pot over medium-low heat. Cover with 1/4 cup water and cook for 5-7 minutes until the veggies are softened to your liking.
Grate half a block of extra firm tofu using a box grater and it into the pot, plus 3 cups of water, bay leaves, and the seasoning packet from the ramen cup. Bring this to a boil.
Once boiling, add the ramen noodles and cook for 6-8 minutes until the noodles are cooked to your liking. Remove the bay leaves, taste and add whatever seasonings it might need, garnish with fresh parsley and enjoy!
All of Dr. McDougall's recipes are vegan, non-GMO, and made with whole foods. We carry the best instant soup made with completely plant-based ingredients. Check out McDougall's Right Foods for instant noodles, soups, and ramen cups that are nutritious and tasty.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these:
Vegan Chick’n Soup
2 large carrots, sliced
3 celery ribs, sliced
¼ onion, chopped
2 cloves garlic, sliced
3 ¼ cup water, divided
½ block extra firm tofu, grated
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped, for optional garnish
In a medium pot add the carrots, celery, onion, and garlic. Cover with a ¼ cup of water and let it cook over medium low heat for 5 to 7 minutes until veggies are softened.
Grate the tofu using a box grater.
Add the grated tofu, 3 cups of water, bay leaves, and seasoning pack from Right Foods Vegan Ramen Chicken Flavor. Let it come to a rolling boil over high heat.
Then add the ramen cakes and continue to boil for another 6 to 8 minutes until ramen is cooked to your preference.
Remove the bay leaves. Taste and add seasonings to your preference.
Garnish with fresh parsley if desired and enjoy.