This easy vegan chick’n soup is perfect for cold chilly days. Filled with grated tofu to replace chicken and using Right Foods Vegan Ramen Chicken Flavor to add all the flavor and noodles. Best enjoyed with a piece of crusty bread.

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.

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We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.

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Vegan Chick’n Soup

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Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

This easy vegan chick’n soup is perfect for cold chilly days. Filled with grated tofu to replace chicken and using Right Foods Vegan Ramen Chicken Flavor to add all the flavor and noodles. Best enjoyed with a piece of crusty bread.

Ingredients

• 2 units Right Foods Vegan Ramen Chicken Flavor

• 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

Directions

1. 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.

2. Grate the tofu using a box grater.

3. 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.

4. Then add the ramen cakes and continue to boil for another 6 to 8 minutes until ramen is cooked to your preference.

5. Remove the bay leaves. Taste and add seasonings to your preference.

6. Garnish with fresh parsley if desired and enjoy.