Vegan Ramen
Learn how to make the best vegan ramen at home with rich broth, tasty toppings, and simple steps. A quick, plant-based comfort meal!
Ingredients
- 4 cups low-sodium vegetable broth
- 2 tablespoons white or yellow miso paste
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon chili oil optional, for heat
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 scallions chopped (separate white and green parts)
- 1 cup shiitake mushrooms fresh or rehydrated dried
- 1 small sheet kombu optional
- 2 packs ramen noodles egg-free
- 1 cup bok choy halved or chopped
- 1/2 cup shredded carrots
- 1/2 cup sweet corn kernels
- 1 block firm tofu pressed and cubed
- 1 tablespoon oil for frying tofu
- Garnishes: sesame seeds nori strips, chopped green onions, sriracha (optional)
Instructions
- Pour sesame oil into a spacious pot and heat it gently over medium heat. Sauté garlic, ginger, and the white part of the scallions for 1–2 minutes until fragrant.
- Add the vegetable broth, soy sauce, miso paste, shiitake mushrooms, and kombu. Mix thoroughly and allow the mixture to come to a soft simmer. Let it cook for 20–30 minutes.
- While the broth simmers, heat oil in a skillet and pan-fry tofu cubes until golden and crispy on all sides. Set aside.
- Prepare the ramen noodles in a separate pot, following the instructions on the package. Drain and rinse under cool water to prevent sticking.
- Lightly blanch or steam bok choy. Shred carrots and set other toppings aside.
- Divide noodles between bowls. Ladle hot broth over them. Top with tofu, bok choy, carrots, corn, and your favorite garnishes.
- Drizzle with chili oil or sriracha if desired, sprinkle with sesame seeds and green scallions, and serve hot!
Notes
- For a creamy version, add a splash of coconut milk or 1 tablespoon tahini to the broth.
- Store broth and noodles separately in the fridge to keep leftovers fresh.
- Swap tofu with tempeh or seitan for variety.
- Skip chili oil for a milder version.