Easy 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.
Nutrition Facts
Ingredients
Instructions
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.
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Continue Reading at Minimalistbaker →Chef's Notes
*If you can’t locate ramen noodles, you can also sub a similar-shaped noodle, such as angel hair pasta.*For the miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. Chop 1 cup carrots into 1/4-inch thick pieces on an angle (see photo). To a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or sub lime juice), and 1 tsp sesame oil. Whisk to combine, then add carrots and toss. Arrange on a foil-lined baking sheet in an even layer and roast for 20-25 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown. * For the miso-glazed baby bok choy, slice bok choy in half lengthwise and heat a metal or cast iron skillet over medium heat. Prepare the same miso mixture as above (for carrots). Brush mixture over bok choy. Once pan is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Flip and sear on other side. *To flash “fry” tofu, press extra firm tofu until most moisture is removed, then cut into rectangles (see photo) and add to a plastic bag (or a mixing bowl with lid). Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy.*Ramen method adapted from Chow’s Slow Cooker Pork Ramen.*Miso-glazed carrots adapted from Food52.*The miso paste linked above is to give a reference of the packaging, but the pricing is oddly high on Amazon. It’s closer to $5 at the store, sometimes cheaper.*Nutrition information is a rough estimate.
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Reviews from the Original Source
I’ve used this recipe twice to make a vegetarian hot pot soup. It was delicious and everyone loved it! I added chopped carrots and celery for a more veggie flavor.
This is an excellent and very tasty ramen recipe. I made it almost exactly as instructed. I didn’t have bok choy so added some roasted thinly sliced cabbage which also doubled as noodles and I used buckwheat noodles which are a better low carb option. I added som Kombu seaweed to the broth as well. It was delicious and hearty. I will definitely make again.
I made this!! Make sure you make the broth before you prep all the veggies, lol. The longer the broth cooks, the better it will taste. I also brought my broth right back up to boil again and cooked the noodles right in the same pot. I also did not strain out the mushrooms and onions, but that really soaked up so much broth, so I added water to get more broth out of it. I dont think I simmered the broth long enough, but everyone LOVED this dinner, even my 12 year old super picky- eats like a bird- son. we also forgot to take the carrots out of the oven after cooking and they ended up wayyyy overglazing. but we picked off the burned parts and ate anyways.
super good! will def make again and this time let the broth simmmmmmer much longer. Loved adding siracha to it also. Any other toppings you think would be good in there?
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I HAVE MANY RECIPES OF YOURS ON REPEAT AND THEY HAVE SAVED ME AND BEEN FLAVORFUL AND NUTRITIONAL 🎉❤️🥰 May god bless you
This was seriously amazing. The miso glazed carrots and bok Choi completely brought it over the top. One of my all time favorite recipes.
Well worth the time it took to make this!
Excellent broth, thank you for sharing! I didn’t have any miso paste on hand but it worked out just fine. Will definitely make again.
I have been making this Ramen for a couple years. Everyone in my house loves it! It's my go to on those cold days when you want to warm up, but want something quick and easy. The miso glazed veggies take a bit of extra time, but they are so good. It's also easy to adjust to your preference.
Absolutely amazing ramen. I've tried many vegan ramen recipes and this one hits the perfect balance of being practical to make and bursting with flavor. You can easily modify this and add your own creativity to it. I go back to this recipe so often and just love it.
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