vegan ramen recipe

<div><em>Mega flavourful, 6-ingredient shio ramen made in 5 minutes! This easy vegan ramen is as easy as instant ramen but healthier and tastes so much better. </em></div>

5 Minute Vegan Ramen

water

powder,

stock powder

salt

¼ tsp of black or white pepper

sesame seeds

sesame oil

Start by bringing 350-400ml of water to a boil in a small pot. In another pot, bring water to a boil for the noodles.

In the meantime, add the vegan mentsuyu, mushroom stock powder, salt, pepper, sesame seeds and scallion oil to a warmed bowl and whisk to combine. 

Once the water for the noodles begins to bubble, add in the agar agar and whisk for a few seconds. Once the water is heated, add it to the noodle bowl and stir. By now the water for the noodles should be boiling so drop them in and cook for the amount of time recommended on the packaging*.

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!

Vegan Ramen

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

soy milk

potato

garlic - for the stock

tbsp miso - for the stock

tamari

mirin

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.

Add cooked sweet potato along with the rest of the stock ingredients to the pot and bring to a simmer. Let simmer for 5 minutes.

Discard the spring onions and transfer everything else to a blender. Blend until smooth. If the consistency is too thick, thin it out with a splash of vegetable stock or water.

Taste and adjust seasoning if necessary, according to your preference.

Make the stock

In a non-stick skillet, heat up 1/2 tsp sesame oil. Add sliced shiitake mushrooms and tamari and sauté until golden brown. Remove from heat and set aside.

Sear tofu slices in the same skillet for 1 minute on each side. Remove from heat and set aside.

Bring a big pot of water to a boil. Add bok choi and corn kernels and cook until desired doneness. Drain and set aside.

Cook ramen noodles according to instructions on package. You can use the same pot of water used to cook the bok choi and corn.

Assemble by putting half of the ramen and stock into each serving bowl and topping with bok choi, corn, shiitake mushrooms and tofu. Finish off with chopped fresh spring onions and sesame seeds. Enjoy!

Prepare the other ingredients

This Quick And Easy Vegan Ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!

Quick And Easy Vegan Ramen

tbsp avocado oil (or vegetable oil)

green onion,

garlic cloves,

ginger,

oz dried shitake mushrooms (about 15-20 dried shitake, can sub fresh shitake)

vegetable broth

soy sauce

tbsp miso paste (white

tsp agave (or maple syrup)

tofu,

packs vegan ramen noodles

spinach, cilantro, & green onions

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

Add the green onion, garlic and ginger to the pot and saute for 2 minutes.

Next, add the dried shitake mushrooms and saute for another 2 minutes.

Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover &amp; let simmer for 10 minutes.

(Optionally) strain the soup to remove the large chunks of garlic &amp; ginger, or just remove them with a fork if desired.

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

Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

Your vegan ramen looks so comforting and delicious, Jess! I should make soup more often after seeing yours! ❤️

These were seriously great! Much better than the packaged stuff and really fast to make

If you're craving ramen (and I mean, who isn't), this is a must! SO GOOD.

This is now my favorite go to lazy day food. I had to use  Portobello mushrooms instead of shitake and I couldn’t find miso paste by in opinion it still tastes really good.

Great quick and easy recipe! I was cooking for a no fructose person so subbed the agave / maple syrup for mirin and that worked nicely too :)

I love eating ramen, especially during rainy days. I can't wait to try this and have my husband taste it too. Thanks for sharing.

Awesome, easy and FAST recipe! I added half a can of coconut milk to make it creamy. Amazing!!

So glad I found this recipe!!! It’s amazing. I’ve made it twice in the last week. The broth is out of this world

I’m an American living in Taiwan with my Taiwanese husband, and when I made this soup one night he said “You can make a good Taiwanese soup now!” If that isn’t a good compliment, I don’t know what is!  
I have to say, your recipe does taste authentic and delicious! Thank you!

I love your website so much. Thank you for sharing such wonderful recipes!

I truly loved this recipe! I can’t imagine ever buying store bought ramen again. I love soup and I love ramen. This recipe really makes me happy and delightfully full. I prefer extra firm tofu in the air fryer in this soup!!

Really delicious and so, so easy!  Thank you so much for the links in the recipe - I would never have found the miso or the mushrooms in my area!  The more new vegan meals I can make the better - thanks again.

This was so easy and delicious!  Even my 14 year old son loved and requested to have this added to “the rotation❤️“

I tried making this yesterday,  and was amazed by how delicious it was! So easy to make yet so flavorful and relatively healthy too. Thank you so much for sharing! Will definitely try this again :)

The flavor was absolutely superb.  It was also very easy to prepare.   My only suggestion is please to add detail on what amount of noodles to use.   "Two packages" from our local market was too many noodles.  We will definitely make this dish again!

Delicious and easy! Will make again! Thank you!

This was delicious! My husband loved it too and he has had a lot of Ramen. Easy too! Making it again today. 

YUM! Delicious! We added broccoli, zucchini, carrots, and onion which we loved in the broth. This was so quick and easy — will definitely be adding to our menu rotation :) 

https://content.jwplatform.com/videos/nOqjD6nh.mp4

This quick and easy vegan ramen is a delicious soup recipe that is bursting with flavour! 

Quick and easy vegan ramen

Vegan Ramen Broth

olive oil

onion

garlic

ginger (sliced)

shiitake mushrooms (chopped)

cooking sake (note 1)

mirin (note 2)

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.

Broth can be stored in the fridge for up to 4 days.

A homemade mushroom broth adds rich, umami flavor to this delicious vegan ramen recipe. To get ahead, you can make the broth a day or two in advance and store it in the fridge. It also freezes well for up to 3 months.

recipe Mushroom Broth

rice vinegar

white miso paste

Sea salt

shiitake mushrooms (sliced)

ramen noodles

Baked tofu

Julienned daikon radish or carrot

scallions (thinly sliced)

Chili crisp (we like Trader Joe's brand) (for serving)

Tamari (for serving)

Prepare the mushroom broth according to this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir into the broth. Season to taste.

Meanwhile, heat 1 tablespoon of the olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1 to 2 minutes, or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.

Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until tender and browned.

Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.

Quick, easy, and oh-so-delicious! These peanut butter noodles are ready in less than 20 minutes and full of essential nutrients.

Peanut Butter Ramen Noodles

avocado oil (or extra virgin olive oil)

thumb ginger (diced)

garlic (diced)

tbsp peanut butter (sub for seed butter

tbsp sriracha (or chili sauce)

maple syrup

tsp rice vinegar

2½ tbsp soy sauce (tamari if gluten-free)

coconut milk

noodles noodles

lime (juiced)

375 gram extra firm tofu (1 block,

cilantro (or parsley, chopped)

red chili (sliced)

peanuts (crushed)

If preparing tofu, slice your block into cubes, place on a parchment-lined baking sheet, spray with a little oil, and bake for 15 to 20 minutes at 400F, until crispy on the outside. 

Meanwhile, prepare your soup. In a large pot, add the oil, onion and ginger. Saute until fragrant, approximately 3 minutes. 

Then add the garlic, peanut butter, chili sauce, maple syrup, rice vinegar and soy sauce, along with around 1/4 cup of the broth. Mix until the sauce is creamy. 

Add the remaining broth and coconut milk, then bring to a boil. Add in your noodles, and cook until they’re al dente. Alternatively, you can cook your noodles separately and serve with the rest of your toppings.

Top 6 vegan ramen recipe recipes from across the web

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5 Minute Vegan Ramen

Vegan Ramen

Quick And Easy Vegan Ramen

Vegan Ramen Broth

Vegan Ramen

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Top 6 vegan ramen recipe recipes from across the web

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

Top Tags

5 Minute Vegan Ramen

Vegan Ramen

Quick And Easy Vegan Ramen

Vegan Ramen Broth

Vegan Ramen

Peanut Butter Ramen Noodles

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