Vegan Ramen

Vegan Ramen

4 servings
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.

Ingredients

  • recipe mushroom broth
    1
  • rice vinegar
    1 tbsp
  • mirin
    1 tbsp
  • white miso paste
    2 tbsp
  • extra-virgin olive oil
    3 tbsp
  • or 2 medium baby bok choy

    sliced into thin wedges

    1 large
  • sea salt
  • water
    2 tbsp
  • caps from 1 pound shiitake mushrooms

    sliced

  • dried ramen noodles
    8 oz
  • baked tofu
  • julienned daikon radish or carrot
  • scallions

    thinly sliced

    1 bunch
  • chili crisp

    we like trader joe's brand

  • tamari

    for serving

Directions

  1. 1

    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 the miso mixture into the remaining broth. Season to taste.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

Vegan Ramen

Vegan Ramen

90 min4 servings

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About this Recipe

Craving a deeply satisfying bowl of ramen that's entirely plant-based? This vegan ramen recipe delivers rich, authentic flavors right to your kitchen, proving you don't need meat for an incredibly comforting meal. It’s a wonderful way to enjoy a restaurant-quality dish at home.

Why This Vegan Ramen Works

The heart of this ramen is its homemade mushroom broth, infused with deep umami. This savory foundation, built with care, ensures a depth of flavor that elevates every spoonful beyond simple vegetable broths. Preparing the broth ahead of time streamlines the cooking process, allowing you to enjoy a complex meal with ease.

Prepare for a symphony of textures and tastes. You'll enjoy tender ramen noodles swimming in a rich, earthy broth, complemented by crisp-tender bok choy and savory shiitake mushrooms. Topped with flavorful baked tofu, fresh scallions, and a vibrant kick from chili crisp, each bite offers a comforting warmth and complexity. This naturally vegan dish is designed to be deeply satisfying without being overly heavy, making it a perfect wholesome meal.

Customization & Variations

While fantastic as is, feel free to customize your bowl. Swap baked tofu for other plant-based proteins like tempeh, or add blanched edamame for extra protein and color. Instead of daikon radish, try julienned carrots for a touch of sweetness and crunch, or even a handful of spinach. For an extra layer of flavor, consider adding a drizzle of toasted sesame oil with the tamari when serving.

This vegan ramen is perfect for a cozy weeknight dinner or a weekend meal when you crave something nourishing and flavorful. Serve hot in large bowls, encouraging everyone to customize with chili crisp and tamari to taste.

Frequently Asked Questions