Raw Ramen Noodle Soup

Hot Raw Ramen Vegan Soup Recipe that's savory with a touch of spice; fragrant with Thai Basil goodness and lime. Yum!

Rainy days and the current quarantine orders have me checking the fridge every 10 minutes for something good to eat. Thank GOD I only have healthy stuff in there like ingredients to make this super satisfying hot soup.

I made a Youtube video a while back for those of you who want to follow along that way.

Some of these ingredients are prepared in advance but can easily be swapped for quicker assembly.

Here’s how I made it:

Raw Ramen Noodle Soup

  • 4 ½ cups fresh made coconut milk (recipe below)
  • ½ cup packed Thai Basil
  • 1 Tablespoon Pine Nuts
  • 2 cloves garlic
  • 2 Tablespoons coconut aminos (or other low sodium soy sauce alternative)
  • 1 Tablespoon lemongrass (I used frozen)
  • ½ teaspoon toasted sesame oil
  • 2 Tablespoons lime juice
  • 1 teaspoon black pepper
  • ¼ teaspoon red pepper flakes

To a high speed blender, add your coconut milk, basil, pine nuts, garlic, coconut aminos, lemongrass, toasted sesame oil, lime juice, black pepper, and red pepper flakes. Blend on high until warm.

Pour in to your serving bowls and add your veggies of choice from the list below. My favorite add-ins are the ones I most often have on hand: raw corn chips, marinated mushrooms (fresh is good too if you’re in a hurry), chopped basil, grated ginger (I always have this in my freezer), and kelp noodles. If your soup is on the hot side, you could skip the kelp noodle prep all together and just rinse them a bit before adding them to your bowl.

Veggies: Add any combination of the following. The more the better, but use what you have.

  • Marinated Mushrooms (recipe below)
  • 2 teaspoons fresh grated ginger root
  • Chopped basil
  • Thinly sliced shallots
  • Chopped green onion
  • Kelp Noodles (prep info here just scroll down to “corn tostada” recipe)
  • Corn Chips (recipe here) or you could use fresh or frozen corn
  • Chopped fresh mint

Coconut Milk Recipe:

  • 2 cups raw coconut flakes
  • 4 cups water

Blend on high for 1 minute. Strain through a nut milk bag strainer. (Save the pulp for making dessert or snack bars later. Either keep in the fridge a few days or freeze to use later.) Fresh coconut milk tastes soooooooo much better than anything canned. Trust me! & it only takes a minute to make it.

Marinated Mushrooms Recipe:

  • 8 oz mushrooms (white, crimini, portabello, even shitake, any mushroom will do)
  • 2 teaspoons olive oil
  • 2 teaspoons coconut aminos
  • 1 teaspoon fresh lemon juice

Add everything to a bowl and mix to combine. Set aside for 20 minutes or even in the fridge overnight. If you have a dehydrator, you can pop them in there for about an hour to warm and soften. I make a fairly large amount of these weekly to have on hand for salads or other dishes.

My advice: stock up on fresh, healthy ingredients so you can make truly delicious and satisfying meals without compromising your health or waistline. Hope you enjoy this recipe!

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