🌱 Vegan Spicy Peanut Ramen Soup

Ingredients 🛒

• 1 tablespoon sesame oil or neutral oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ⅓ cup (85 g) natural peanut butter
• 4 cups (960 ml) vegetable broth
• 1–2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice (plus extra for serving)
• 1–2 teaspoons chili garlic sauce or sriracha (to taste)
• 1 teaspoon maple syrup or sugar (optional, for balance)
• 4–6 oz ramen noodles (or noodles of choice)
• 1 cup sliced mushrooms
• 1 cup cooked chickpeas (optional)
• Salt, to taste

For Topping

• Roasted peanuts
• Fresh cilantro
• Green onions
• Lime wedges
• Black sesame seeds
• Dried red chilies (optional)

Instructions 👩‍🍳

1. Heat the oil in a pot over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.
2. Add the peanut butter and a splash of the vegetable broth. Whisk until smooth.
3. Pour in the remaining broth, soy sauce, lime juice, chili garlic sauce, and maple syrup if using. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
4. Add the mushrooms and chickpeas (if using) and simmer for another 3–4 minutes until the mushrooms are tender. Taste and adjust salt, soy sauce, lime, or heat.
5. Cook the noodles according to package directions (either in a separate pot or directly in the soup for the last few minutes).
6. Divide the noodles among bowls, ladle the hot peanut broth and vegetables over the top, and finish with roasted peanuts, cilantro, green onions, sesame seeds, lime wedges, and dried chilies if desired.

Nutrition

Estimates based on natural peanut butter, ramen noodles, and standard vegetable broth. Exact numbers may vary by brand and noodle type.

Notes & Tips 💡

• Whisk the peanut butter with a little hot broth first to prevent clumping.
• For a creamier soup, stir in a splash of coconut milk at the end.
• Adjust the chili garlic sauce to your preferred heat level.
• Extra toppings like sautéed tofu or bok choy make it even heartier.