Ramen, curry, miso, oh my! Easy vegan noodles and soups

Posted by  | Photography by Bijoux & Bits
Easy vegan noodles and soups as seen on @offbeathome #vegan #asian #recipes
Photos and recipes by Bijoux & Bits

Pining for curry? Jonesing for peanut sauce? Instead of Grubhubbing your local Thai or Indian place, you can totally make budget-friendly Asian-inspired vegan noodles and soups yourself. Plus, they’re all vegan-optional for meatless Monday or meatless every day. Let’s explore the world of low-calorie noodles, homemade and super easy peanut sauce, and a warm pumpkin curry soup.

Easy vegan noodles and soups as seen on @offbeathome #vegan #asian #recipes
Peanut sesame shirataki noodles

These peanut sesame shirataki noodles use the trendy low carb, low-calorie shirataki noodles to which I’ve become obsessed. I also think I’ve made and remade this peanut sauce about a hundred times in the past year. It’s the easy vegan noodles recipe I make the most, by far.

Get the recipe here.

Easy vegan noodles and soups as seen on @offbeathome #vegan #asian #recipes
Miso ramen with tofu

This miso ramen with tofu can be easily veganized by just omitting any hard-boiled eggs. The rest is completely vegan, I promise. It’s probably the most customizable dish ever, too. This recipe highlights shiitake mushrooms, miso paste, and pan-fried tofu.

Get the recipe here.

Easy vegan noodles and soups as seen on @offbeathome #vegan #asian #recipes
Pumpkin curry soup

Hello, steamy! Pumpkin curry soup is a dish I often save for fall, but it’s awesome all through the winter and into spring. If you’ve got coconut milk, pumpkin puree, a few veggies, and some other basics, you’re almost there.

Get the recipe here.

Have you ever tried shirataki/Miracle noodles as your vegan noodles option?

Comments on Ramen, curry, miso, oh my! Easy vegan noodles and soups

  1. Mmmm… pumpkin soup.
    For some reason, I’ve always been skittish about making Asian foods. When I contemplate making Japanese ramen or Chinese stir-fry my first thought is “Ummm best leave that to the experts”.
    But my subscription to Blue Apron is encouraging me to branch out more in this arena. I’m finding that I can do a pretty good job , even though sourcing ingredients can be difficult.

    • I’ve absolutely felt that way about Asian food, too. It’s intimidating since many of the ingredients aren’t easily found in Western grocery stores. But if you stick to the classics, you’ll be able to rock it. Blue Apron seems like a rad way to go.

  2. I wish I could eat Miso. It always starts off tasting good, but the more I eat the more disgusted I feel. I’ve been told I probably have an aversion to the fermentation process and should avoid saki as well. It definitely makes indulging in vegetarian Asian cuisine’s more difficult. I basically can’t eat at “noodle houses” at all.

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