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Vegan ramen in a white bowl.
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5 from 3 votes

Vegan Ramen

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.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: Japanese-Inspired
Diet: Vegan
Servings: 4
Calories: 413kcal

Ingredients

For the Broth:

  • 2 Tablespoons Sesame Oil
  • 1 Medium Onion White, Yellow or Brown, 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 Tablespoons Dark Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 cup Sliced Shiitake Mushrooms (70g) Fresh not dried
  • 8 ounces Firm Tofu (226g) Cubed
  • 1 Tablespoon Miso Paste
  • 1 Bunch Baby Bok Choy (40g) Leaves sliced in half
  • cup Green Onions (30g) Chopped
  • ¼ 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

  1. Miso paste - you can use white or yellow miso paste. 
  2. Green onions - are also called spring onions, salad onions or scallions. 
  3. Noodles - 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! 
  4. Gluten free - 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. 
  5. Storing - store leftovers separately in the fridge (broth separate from noodles and toppings) and then you can reheat the broth and assemble your bowls. Leftovers keep for 4-5 days in the fridge. 

Nutrition

Serving: 1Serve | Calories: 413kcal | Carbohydrates: 64g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2089mg | Potassium: 533mg | Fiber: 6g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 2mg