vegan ramen

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.

Easy Vegan Ramen

Tbsp grape seed or avocado oil

ginger

onion

vegetable stock (DIY

Tbsp tamari or soy sauce ((plus more to taste))

dehydrated shiitake mushrooms

Tbsp white or yellow miso paste

tsp sesame oil ((for flavor // plus more to taste))

ramen noodles*

extra-firm tofu ((flash “fried”*))

Miso-glazed carrots*

Miso-glazed baby bok choy*

Heat a large pot over medium-high heat.

Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).

Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.

Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.

Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.

Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.

When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).

NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.

Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).

To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.

Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

https://www.youtube.com/watch?v=V5T6tEVtAGE

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.

Full Recipe: https://minimalistbaker.com/easy-vegan-ramen/

Ramen is a popular noodle soup in Japan. And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. 
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Easy Vegan Ramen | Minimalist Baker Recipes

Most vegan ramen recipes are bland, relying on store-bought vegetable stock. Our vegan ramen is made with a vegan stock bursting with umami and rich flavor.

Vegan Ramen

napa cabbage

vegetable oil ((divided))

garlic ((peeled and cut in half))

bean

carrots ((450 grams, peeled and cut into large chunks))

scallions ((ends removed))

daikon radish ((225,

5x5 inch piece dried kelp (kombu) ((13x13 cm, rinsed))

shiitake mushrooms ((rinsed))

water ((1 gallon, or about 4 L))

salt ((to taste))

spicy bean sauce ((la doubanjiang))

white miso paste

sesame oil

soy milk

corn

ramen noodles ((450 grams))

baby bok choy ((225 grams))

chili bamboo shoots ((see photo in post))

scallions ((chopped))

nori (seaweed)

Preheat oven to 375 degrees F. Take your napa cabbage half, and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with oil. Roast for 25 minutes.

Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook for 2 minutes, until fragrant but not browned. Add the fermented bean curd and cook for another minute. Then add the onion, carrots, scallions, daikon, kelp, dried shiitake mushrooms, and water. When the napa cabbage is done roasting, add it to the pot as well.

Bring to a boil, turn the heat down to low, and simmer with the lid on for 4 hours. Strain the stock, and season with salt to taste.

Make the stock (skip this step if you already pre-made the vegetable stock)

In a separate pot over medium heat, add a tablespoon of oil. Fry the spicy bean paste for 1 minute. Then strain the stock into the pot (you will need about 8 cups to make 4 bowls of ramen).

Add the miso paste and sesame oil, stirring until the miso paste is dissolved. Stir in the soy milk. Taste for seasoning and season with salt if desired. Keep over low heat (do not boil, or the soy milk will curdle), cover, and leave on the stove while you assemble the rest of the ingredients. 

Create the ramen broth:

Bring a pot of water to a boil for the noodles and bok choy. Meanwhile, heat a skillet over medium high heat and add a tablespoon of oil. Add the corn and season with salt. Sautee the frozen corn until it’s tender and heated through.

Meanwhile, your water should be boiling. Cook the ramen noodles according to the package instructions. Blanch the bok choy for 30 seconds in the same pot you’re using to boil the noodles. 

Ladle your ramen broth into 4 bowls. Add the noodles, and top with the cooked corn, blanched bok choy, chili bamboo shoots, scallions, and nori. Serve!

Assemble the ramen:

This vegan ramen features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Delicious, quick and easy to make!

Vegan Ramen with Creamy Sesame Broth

500 ml (2 cups) vegetable stock

(3.5 oz) extra-firm tofu

neutral oil

garlic

dark miso paste

soy sauce, divided

sake

green onion, white

bok choy, cut into bite-sized pieces

tahini

rice vinegar

chili oil,

servings of ramen noodles (packaged

Put the vegetable stock in a pot and...

Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.

Mash the tofu with a fork until it’s...

Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.

Meanwhile, in a small bowl combine the miso...

Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.

Reduce the heat to medium, push the tofu...

Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.

Add 1 – 2 tablespoons more of oil...

Add 1 – 2 tablespoons more of oil to the pan (depends how big your pan is, you want a layer of oil deep enough to cover the matchstick green onions) and allow to heat up. Add the sliced white parts of the green onions and allow to gently fry for 5 – 10 minutes until they are golden brown. Remove to a paper towel-lined plate.

Meanwhile, bring a pot of water to the...

Meanwhile, bring a pot of water to the boil.

In a bowl combine the tahini, 2 tablespoons...

In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well.

Cook the bok choy in the boiling water...

Cook the bok choy in the boiling water until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot and cook according to the package directions (for fresh noodles they just need 30 – 60 seconds).

Divide the tahini mixture between two bowls and...

Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine. Add the noodles and top with the bok choy, tofu, fried green onions and fresh green onions. Serve with additional chili oil for drizzling over top.

https://mediavine-res.cloudinary.com/video/upload/ckliyebkuvoxhusoezlj.mp4

A delicious ramen noodle soup with kimchi that comes together in under 30 minutes!

Kimchi Ramen

vegetable oil

garlic cloves, finely chopped

green onions, chopped

shitake mushrooms, sliced

tbsp red curry paste

kimchi

kimchi juice

vegetable broth

soy sauce *(see note)

coconut sugar

tofu,

packs ramen noodles

Heat the vegetable oil in a large pot on medium-high heat

Add the garlic and onions and cook for 1 minute, then add the shitake and cook for another 1-2 minutes.

Next, add the curry paste and kimchi mixing everything together.

Add the kimchi juice, vegetable stock, soy sauce, and coconut sugar and bring to a boil, then reduce and let simmer for 10 minutes.

Raise the heat to medium, then add the tofu and noodles letting the noodles cook 2-3 minutes until soft.

I've made this ramen soup several times - it's really easy and really good! It's become one of our favorite recipes and it is perfect for a cold winter night. I have made it with firm tofu when I didn't have soft tofu on hand and it still came out great.

https://content.jwplatform.com/videos/Qr75FDAo.mp4

This Kimchi Ramen comes together in under 30 minutes and is packed with kimchi, tofu and perfectly chewy ramen noodles! Enjoy this soup as an appetizer or as a full meal.

Kimchi Ramen.mp4

This&nbsp;Vegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!

Vegan Soy Milk Ramen (GF)

onion, diced

garlic clove,

cm (1/2 inch) ginger, peeled and minced

sesame seeds

230 ml (1 cup) unsweetened soy milk ((or substitute unsweetened almond or oat milk))

vegetable stock cube

tamari ((or soy sauce if not gluten-free))

60 g (2 ounces) shiitake mushrooms, roughly chopped

portions ramen noodles ((ensure gluten-free if necessary))

Tofu

green leaves

Kimchi ((ensure vegan if necessary))

Heat the sesame oil in a pan and add onion, garlic, ginger and sesame seeds once hot

Fry for around 10 minutes until softened

Add the soy milk, stock cube, miso, tamari, mushrooms and salt + pepper, along with around 1 litre (4 1/4 cup) of water

Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes

Meanwhile, cook the ramen noodles according to instructions on packet

Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth

Enjoy immediately!

To serve:

Vegan Raman with Miso Shiitake Broth - a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!

Vegan Ramen with Shiitake Broth

onion-diced

garlic cloves

olive oil

veggie stock

water

Shiitake Mushrooms, broken into small pieces (see notes)

Kombu seaweed (available

mirin

pepper

Ramen Noodles

Cubed Crispy Tofu

Optional veggies: Steamed

Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil

If adding roasted veggies, do this first

Toss bite-sized pieces, with a little olive oil, salt and pepper and place on a parchment-lined sheet pan and roast in a 400F oven until fork tender.

Make the BROTH

Over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cooking the onions until they are deeply golden brown.  Add the veggie stock, water, dried shiitakes, a sheet of kombu (rinsed) and mirin. Bring to a Simmer.

Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add the  miso, and pepper to taste. Adjust salt to your liking  (feel free to add salt, soy or more miso). Keep warm.  FYI: If this reduces too much it may become salty&#8230;. simply add a little water to taste.

While the broth is simmering, cook the ramen noodles 

in a pot of boiling water, according to directions. Drain. Toss with sesame oil to keep separated.

Prep other veggies

 and other toppings. Feel free to steam bok choy or fresh spinach, or saute them until just tender. If using mushrooms, saute in a little oil until tender (or smoke! see post) seasoning with salt and pepper. Use a combo of fresh and cooked veggies for the best texture. 🙂  Make the crispy tofu!

Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.

Assemble Ramen Bowls: 

the instructions on the computer were more detailed than the ones I printed.  As a beginer, I did not know which vegetables were to be cooked  or not.  The quantities of ingredients were not listed, so that when I printed this recipe out from my computer, I had to have the computer on at the same time that I was trying out the recipe to get everything clear.  I am a beginner, but it was difficult for me and the results didn't look like the one for the recipe.  I was disappointed, I went to 3 stores trying to buy the ingredients.  Two were oriential groceriers.

I love this recipe! I am a new vegan and ramen-obsessed so this was one of the first vegan recipes I tried. Ive now made it 3 times. even my non-vegan husband loves it!

This is so delicious; I have shared this recipe with all my food-loving friends!  Such tasty broth.  We love to top it with chili garlic sauce. The only change I make is to use brown rice miso since that's what I have.  Thank you for this recipe!

The was a huge it with the whole family, even my youngest son who swears he doesn't like mushrooms. We included Chanterelles because they are in season here in the PNW and have to eat them as much as we can while they're available. I don't think my kids will ever want to eat an instant ramen packet again.

Easy and delicious. Next time I think I'll mince the onions vs chopt

Absolutely amazing soup! Just love the bullion! Only I realized I am not a fan of tofu, at least not the plain one for the moment, will try smoked or spiced next time.

5is was excellent. Will have to add to my rotation.  I might put a little extra soy sauce in it for some extra oomph.

Thanks for the recipe it is very yummy I didn't use the onion but it is still taste very nice I know  how to make good ramen now

I am giving this 5 stars because I loved it for the most part, and because I made substitutions that could have impacted the criticism I am about to make. I found this to be super salty! But I think the broth I used was why I found it to be so. I used a bullion for the veg broth that had sodium in it (I did not add salt anywhere else, including the tofu where I omitted the salt from the included recipe). I plan to try making this again with home made broth without any added salt. I roasted sweet potatoes and Brussel sprouts in place of bok choy and carrots because that is what I had on hand. I roasted them plain (no miso glaze or added spices). I used brown rice flour ramen noodles. Overall, the broth was amazing (aside from the saltiness, which again I acknowledge was totally my fault). I didn't have any mirin on hand so I used some red cooking wine, but otherwise followed the broth recipe. Thank you so much for the recipe. I have never had ramen before and I have always wanted to try it. I added some thinly sliced green onions, green peppers, and cucumber as fresh toppings because after tasting the broth I knew that anything pickled would be too much and I needed to lighten it up. Thanks again! :)

This ramen was amazing! I had to make a few subs based on what I had, and it still came out amazing!

I subbed:
- soba for ramen
- Trader Joe's miso ginger broth for miso paste
- tempeh for tofu (marinated w/ maple syrup, soy, sesame oil, sriracha, rice vinegar, garlic powder, paprika, salt, and pepper)

My partner is newly plant-based, so I've been looking for new recipes to try. He said that this one was better than any restaurant ramen he's had. We topped our bowls with furikake, tempeh, and soft boiled eggs! Thanks so much for sharing! :)

https://content.jwplatform.com/videos/GaI9aqRA.mp4

 A video on how to make the BEST Vegan Ramen with Miso Shiitake Broth- a delicious healthy ramen recipe with mushrooms, tofu, bok choy, sesame seeds and scallions in the most flavorful broth! Plus a simple tip to making the broth creamy! 

 Vegan Ramen Video 

A warming, yummy bowl of ramen, filled to the brim with a homemade stock, vegetables, teriyaki tofu and umami-rich mushrooms. It might not taste like your traditional bowl, but it's still delicious and not to mention much healthier for you!

teriyaki firm tofu

corn kernels

shiitake

bok choi

tsp tamari

tsp sesame oil

ramen noodles (2 servings)

spring onions (optional for topping)

Sesame (optional for topping)

vegetable stock

potato

garlic - for the stock

tbsp miso - for the stock

tamari

onions

mushrooms

Salt, to taste - for the stock

Medium dice sweet potato and steam for 7-10 minutes or until tender. Alternatively, you can cook them in the microwave in a microwave-safe container, covered, for 5 minutes or until tender.

Heat up 1/2 tsp oil in a large pot over medium-low heat, and sauté garlic and spring onion until slightly browned.

Top 34 vegan ramen recipes from across the web

The most viewed vegan ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Ramen

Vegan Ramen

Vegan Ramen with Creamy Sesame Brot...

Kimchi Ramen

Vegan Soy Milk Ramen (GF)

Vegan Ramen with Shiitake Broth

Vegan Ramen

Garlic Ramen Noodle Stir Fry

Vegan ramen

15-Minute Vegan Ramen

Easy One-Pot Spicy Miso Ramen (Vega...

5 Minute Vegan Ramen (Instant Noodl...

Creamy Vegetarian Peanut Miso Ramen

20 Minute Vegan Curry Ramen

Easy Vegan Ramen

Vegan Mushroom Ramen with Black Ric...

Creamy Ramen Soup

Vegan Ramen

High Protein Vegan Ramen Noodle Sou...

Easy Vegan Ramen

Tonkotsu Style Vegetarian Ramen

Vegan Miso Ramen (Easy One-pot Reci...

Vegan Ramen

Ramen Noodle Stir Fry

Creamy Vegan Mushroom Ramen

Cooked Ramen Noodle Salad with Kimc...

Homemade Vegan Ramen Seasoning

Quick Dumpling Soup

Peanut Butter Ramen

Peanut Butter Ramen

Vegan Ramen Noodle Soup

Tantanmen ramen

Smoky Vegan Ramen

French Onion Ramen Noodle Soup (Veg...

Top 34 vegan ramen recipes from across the web

The most viewed vegan ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Ramen

Vegan Ramen

Vegan Ramen with Creamy Sesame Brot...

Kimchi Ramen

Vegan Soy Milk Ramen (GF)

Vegan Ramen with Shiitake Broth

Vegan Ramen

Garlic Ramen Noodle Stir Fry

Vegan ramen

15-Minute Vegan Ramen

Easy One-Pot Spicy Miso Ramen (Vega...

5 Minute Vegan Ramen (Instant Noodl...

Creamy Vegetarian Peanut Miso Ramen

20 Minute Vegan Curry Ramen

Easy Vegan Ramen

Vegan Mushroom Ramen with Black Ric...

Creamy Ramen Soup

Vegan Ramen

High Protein Vegan Ramen Noodle Sou...

Easy Vegan Ramen

Tonkotsu Style Vegetarian Ramen

Vegan Miso Ramen (Easy One-pot Reci...

Vegan Ramen

Ramen Noodle Stir Fry

Creamy Vegan Mushroom Ramen

Cooked Ramen Noodle Salad with Kimc...

Homemade Vegan Ramen Seasoning

Quick Dumpling Soup

Peanut Butter Ramen

Peanut Butter Ramen

Vegan Ramen Noodle Soup

Tantanmen ramen

Smoky Vegan Ramen

French Onion Ramen Noodle Soup (Veg...

The most viewed vegan ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine