vegan ramen broth

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

white miso paste

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 

Vegan Ramen Broth

onion

garlic

ginger (sliced)

shiitake mushrooms (chopped)

cooking sake (note 1)

mirin (note 2)

soy sauce

miso paste (note 3)

tahini (note 4)

Heat oil in a large heavy-bottomed saucepan on medium heat.

Add onion, garlic and ginger. Sauté and cook for a few minutes until onions are glazed.

Add mushrooms. Toss occasionally and fry for 20-25 minutes until onion and mushrooms are caramelized. Reduce heat to medium-low if you feel they are browning too quickly.

Add water, increase heat to high and bring to a boil. Once the broth comes to a boil, reduce heat to low and simmer uncovered for 20 minutes.

While the broth is simmering, mix cooking sake, mirin, soy sauce, miso paste and tahini in a small bowl until smooth.

After the broth has simmered for 20 minutes, remove from heat and strain the broth, discarding the mushroom-onion mix. Return the liquid to the saucepan on low heat. Add the sauce mix to the pan, mix well and cook for 5-8 minutes until heated through. Remove and make your ramen.

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Top 2 vegan ramen broth recipes from across the web

The most viewed vegan ramen broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Ramen with Shiitake Broth

Vegan Ramen Broth

The most viewed vegan ramen broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine