Creamy Vegan Tomato Ramen Soup

Step 1

Blend canned crushed tomatoes in a blender till smooth. I like to use Muir Glen organic.

Step 2

Saute onion in olive oil for 3-5 minutes over medium heat. Add basil, oregano, cayenne powder, and garlic powder. Stir and cook for an additional 30 seconds.

Step 3

Add tomato paste and stir for 30 seconds.

Step 4

Add blended crushed tomatoes, vegetable broth, salt and brown sugar. Simmer on low-medium heat for 10 minutes.

Step 5

While the broth cooks, prepare your noodles according to the package directions. I like using thin ramen noodles which typically take 4-5 minutes to cook.

Step 6

Add coconut milk and stir. Cook for an additional 2 minutes, being careful not let the broth boil.

Step 7

Spoon hot broth over noodles and serve immediately. Garnish with sliced green and a few cracks of black pepper.