Awaken your senses with a hot bowl of Warm and Nutritious Golden Ramen Soup with Tofu. This dish will leave your tastebuds tingling and kitchen filled with the intoxicating aromas of fresh ginger, garlic, cilantro and turmeric.
The Golden broth or better known as a Golden Temple broth or Golden Soup uses turmeric as it’s star ingredient to give off the vibrant yellow. This soup doesn’t just taste delicious, but it comes packed with many health benefits, mainly from the broth itself. Turmeric and ginger are both used in Ayurvedic medicine to treat inflammation and boost the immune system. With flu and cold season here, this recipe will be your best weapon against it.
There are many version of a Golden Soup, but in mine, we’re adding ramen noodles with a mix of vegetables like mushrooms, butternut squash, onions, and mushrooms. You can also create this dish with rice and maybe add a touch of broccoli as it’s the best vegetable for soaking up the broth.
Perfect For Meal Prep
I recommend creating double the broth and freezing the other half in a glass jar. When you’re ready, take out the frozen portion, place it in a stovetop saucepan and let it melt before you add in your vegetables and noodles.
More Recipes To Try
If you’re looking for more soup recipes, you’ll need to try my vegan recipes for a Vegan Jackfruit Stew, Creamy Vegan Mushroom Soup Bread Bowl, Vegan Leek and Potato Soup and a classic bowl of Creamy Roasted Vegan Tomato Soup.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintGolden Ramen Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai / Chinese
Ingredients
- 1 block of (extra or medium) firm tofu cut into ¾ inch pieces
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¼ cup of roughly chopped fresh ginger
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2 garlic cloves, roughly chopped
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A handful of cilantro, leaves and stalks separated (about 1/3 of a cup)
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1 red chili deseeded and finely chopped
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½ white onion finely diced
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1 ½ tsp ground turmeric
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1 ½ cups of butternut squash, cubed
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4 cups of baby spinach
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1 ½ cups of sliced button or cremini mushrooms
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¼ cup each of orange and red pepper, deseeded and diced
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4 cups of vegetable stock
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1 cup of coconut milk
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250g of ramen noodles
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1 ½ tbsp of tamari or soya sauce
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Juice of one lime, plus wedges to serve
Instructions
- Put the ginger, garlic and cilantro stocks in a blender or food processor with 2 tbsp of water and blitz to a smooth paste.
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Spray a large pot with non-stick cooking spray and place on medium heat. Cook the onions with the turmeric, squash, pepper for 3 minutes. Stir in the stock and bring to boil. Reduce the heat and simmer, covered for 10 minutes.
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Add the tofu, mushrooms and coconut milk, then cover and simmer for about 5 minutes.
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Stir in the spinach and noodles and cook for an additional 3 minutes or until the spinach is wilted and the mushrooms are tender.
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Stir in the tamari and lime juice. Season generously with salt and pepper. Sprinkle in a small amount of red chilis, taste and add more if needed, depending on how spicy you like it.
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Ladle into bowls, scatter with cilantro and serve with a lime wedge.
This looks fantastic, but I’m unsure what to do with the ginger/cilantro/garlic paste? That is missing from the instructions.
Author
Hi Lesley,
Thank you for letting me know. The paste goes into the soup at step #4. I would love to know how the ramen recipe turns out.
-Susan 💗🌱