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This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Vegan Golden Turmeric Citrus Ramen

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Course Dinner, Lunch, Main Course, Soup
Cuisine Asian
Keyword noodles, tofu, turmeric, vegan
Custom Category Bowls, International Cuisine, Lunch, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 280 kcal
Author Nidhi Bothra

Ingredients

  • 200 gm rice noodles  (200 gm or 8 oz)
  • 7 cups water
  • 1/4 cup matchstick carrots
  • 1/4 cup red bell peppers , julienned
  • 1/4 cup green bell peppers , julienned
  • 1/4 cup enoki mushrooms
  • 1 cup extra firm tofu , diced
  • 10 strands cilantro , 1 inch of the end chopped off, tied together with a string
  • 6 green onions , finely chopped, separate the white and green parts
  • 1 tbsp fresh turmeric root , grated (or 1 tsp turmeric powder)
  • 2 tbsp ginger , grated
  • 1 tbsp garlic , minced
  • 2 tbsp coconut oil
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 tsp lemon juice
  • 2 tsp lime juice
  • 1/3 cup white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • salt  to taste

Garnish

Instructions

  1. Boil the rice noodles in slightly salted water. It should take about 7-8 minutes. Drain them and keep them in the same pot.

  2. Add the coconut oil in the pan and sauté the ginger, garlic, tumeric and white part of the green onions until softened. Once tender, add in the water and cilantro stalk.

  3. Simmer for 2 minutes and add in the miso, soy sauce, sugar, black pepper, chili flakes, lemon juice, lime juice, lemon zest, and lime zest. Allow to simmer for 5 minutes.

  4. Once at a slow boil, add in the sriracha, bell peppers, enoki mushrooms, carrots, and tofu. Add in the salt and adjust the seasonings to taste.

  5. Once the broth is at a rapid boil and the vegetables are slightly tender but still maintain their crunch, remove the cilantro stalk and turn off the gas.
  6. In a serving bowl, add a large heap of the cooked noodles and ladle the broth and vegetables on top, garnishing with black sesame seeds, cilantro, and chili threads! The ramen is ready!

Recipe Video

Recipe Notes

  • The dish is best served in individual bowls for maximum enjoyment!
  • The soup is good for a few days in the fridge, but tastes best straight off the stove!
  • Any vegetables can be added or removed from the dish, it’s really customizable.
Nutrition Facts
Vegan Golden Turmeric Citrus Ramen
Amount Per Serving
Calories 280 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 437mg19%
Potassium 257mg7%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 1624IU32%
Vitamin C 23mg28%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.