veggie ramen

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 meal takes just minutes to cook up and it is packed with flavor! Our vegetarian vegetable broth is the perfect canvas for delicious veggies and a soft boiled egg. Delicious and nutritious lunch or dinner comin&#39; right up. Replace the egg with tofu to make it vegan.

Top 2 veggie ramen recipes from across the web

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Vegan Ramen

Loaded Veggie Ramen

Top 2 veggie ramen recipes from across the web

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

Top Tags

Vegan Ramen

Loaded Veggie Ramen

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