This vegan ramen is so easy and packed with delicious flavor. You will fall totally in love with this dish! Perfect for an easy weeknight dinner.
There is this awesome ramen restaurant in Cape Town and we visited with my sister a few months ago. It was really good, though super pricey!
So of course I started wondering about making delicious vegan ramen bowls at home!
At first I thought it might be a little difficult but luckily I was wrong about that!
This is a super easy meal to throw together and it has so much delicious flavor that it will soon be a firm favorite for anyone who tries it.
And if this ramen is right up your street, then you’ll also love our vegan pho, vegan chow mein and vegan lo mein. Check them out too.
How To Make It
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add sesame oil to a pot along with a peeled and quartered onion, garlic cloves, and fresh peeled ginger and sauté until the onions are lightly browned.
- Now add in some vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes.
- Now strain your broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth.
- Add in some soy sauce, rice vinegar, fresh shiitake mushrooms and tofu.
- Stir the mushrooms and tofu into the broth and leave to simmer for 10 minutes.
- Now add in some miso paste, baby bok choy, spring onions and sliced radishes. Stir into the broth and leave to simmer for 5 minutes.
- Cook your ramen noodles according to package directions and place the noodles into bowls.
- Spoon the broth over the top of the noodles.
- Top with black sesame seeds, nori strips, fresh cilantro, radish slices and spring onions (optional).
Recipe Tips
Miso Paste: We use a little miso paste in this recipe but either yellow or white miso paste will work fine.
Noodles: Dried ramen noodles is of course the most common option for this dish since this is vegan ramen! But actually any noodles will do fine. Rice noodles or wholewheat noodles are great too. Just cook them according to the package directions. (We used wholewheat noodles (cheeky!)).
Make It Gluten-Free: If you’d like to make this gluten-free all you have to do is use a gluten-free soy sauce or switch it for tamari. Also make sure your noodles are gluten-free and you’re good to go.
Make Ahead and Storage
Make Ahead: You can definitely make this up ahead of time and then simply reheat your broth and assemble your bowls. Don’t assemble your bowls ahead of time, as long as the noodles, garnishes and broth are stored separately, then you can simply reheat the broth and assemble when you’re ready.
Storage: Keep leftovers stored separately in the fridge (broth separately from noodles and fresh garnishes) and reheat and assemble bowls as required. Leftovers will keep for 4-5 days in the fridge.
More Easy Vegan Dinners!
Vegan Ramen
Ingredients
For the Broth:
- 2 Tbsp Sesame Oil
- 1 Medium Onion Peeled and Quartered
- 4 Cloves Garlic Peeled and Halved
- 1 Piece Ginger (3-inches) Peeled and Quartered
- 6 cups Vegetable Stock (1440ml)
- 1 cup Dried Shiitake Mushrooms (20g)
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 cup Sliced Shiitake Mushrooms (70g) Fresh not dried
- 8 ounces Firm Tofu (226g) Cubed
- 1 Tbsp Miso Paste
- 1 Bunch Baby Bok Choy (40g) Leaves sliced in half
- 1/3 cup Green Onions (30g) Chopped
- 1/4 cup Sliced Radishes (30g)
For the Noodles:
- 8 ounces Noodles (226g) Dry Weight
For Serving (Optional):
- Black Sesame Seeds
- Nori Strips
- Fresh Cilantro
- Sliced Radishes
- Chopped Green Onions
Instructions
- Add the sesame oil to a pot along with the peeled and quartered onion, garlic cloves and fresh peeled ginger and sauté until the onions are lightly browned.
- Add the vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes.
- Strain the broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth.
- Add the soy sauce, rice vinegar, fresh sliced shiitake mushrooms and tofu and stir into the broth. Leave to simmer for 10 minutes.
- Add the miso paste, baby bok choy, chopped spring onions and sliced radishes. Stir into the broth and leave to simmer for 5 minutes.
- Cook your ramen noodles according to package directions and place the noodles into bowls.
- Spoon the broth over the top of the noodles.
- Top with black sesame seeds, nori strips, fresh cilantro, radish slices and spring onions (optional).
Notes
- You can use white or yellow miso paste.
- Green onions are also called spring onions, salad onions or scallions.
- To ensure this is gluten-free make sure you use a gluten-free soy sauce or switch for tamari. Also make sure your noodles are gluten-free.
- You can use dried ramen noodles or rice noodles or wholewheat noodles. The type of noodles you use are not actually that important to this dish, it's all about the broth!
- Store leftovers separately in the fridge (broth separately from noodles and toppings) and then you can reheat the broth and assemble your bowls. Leftovers keep for 4-5 days in the fridge.
Perfect! Thank you for sharing!
Fantastic! Thanks for the great review Susanna!
As usual your recipes are so awesome! During this lockdown I’m trying quite a few and this ramen is amazing!
Thanks Anna! So glad you are enjoying the recipes! 🙂