Recipe Easy Vegan Ramen

Recipe Easy Vegan Ramen

Get your soup bowls, friends. It’s happening!

While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.

While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup.

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.

Author: Minimalist Baker

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Total Time: 3 Hours

Servings: 4

Category: Entree, Soup

Cuisine: Asian-Inspired, Gluten-Free, Vegan

Freezer Friendly 1 Month (broth only)

Does it keep? 5 Days (broth only)



                   1 Tbsp grape seed oil

                   5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)

                   1 3- inch piece ginger (peeled and diced)

                   1 medium yellow onion (coarsely chopped)

                   6 cups vegetable stock (DIY or store-bought)

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

                   0.5 ounces dehydrated shiitake mushrooms

             1 Tbsp white or yellow miso paste (ensure vegan friendliness on package – I like this brand* available at Whole Foods)

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

        8 ounces ramen noodles* (ensure gluten-free and vegan-friendliness on package – I like this brand available at Whole Foods)

Toppings Optional

                   1/2 cup chopped green onion (for garnish)

                   10 ounces extra-firm tofu (flash “fried”*)

                   Miso-glazed carrots*

                   Miso-glazed baby bok choy*


1.               Heat a large pot over medium-high heat.

2.              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).

3.           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.

Full Recipe:Click Here


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