Easy Vegan Ramen
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4
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Calories
340 kcal
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Course
Main Course, Soup
Easy Vegan Ramen
Description
This vegan ramen recipe starts by sautéing garlic, ginger, and yellow onion in grape seed or avocado oil until lightly browned, enhancing the broth's aromatic base. Vegetable broth is added to deglaze the pot, scraping browned bits for flavor. Dehydrated shiitake mushrooms, tamari, and miso paste enrich the broth with umami depth, simmered gently for one to three hours to deepen taste.
Ramen noodles suitable for gluten-free and vegan diets are cooked separately and added at serving. Miso-glazed carrots and baby bok choy add sweet and savory vegetable components, brushed with a mixture of miso paste, maple syrup, tamari, rice vinegar or lime juice, and sesame oil, then roasted or seared for a caramelized finish.
Tofu is flash-fried after coating with cornstarch for a crisp exterior, adding a hearty protein element. Garnishes of chopped green onion and toasted sesame oil brighten the bowl with fresh flavor and fragrance.
Alternative noodles like angel hair pasta can substitute if ramen noodles are unavailable. The recipe adapts from slow cooker versions and includes notes for miso paste choices and approximate nutrition.
Ingredients
RAMEN
- 1 Tbsp grape seed oil or avocado oil
- 5 cloves garlic 5 cloves yield ~2 1/2 Tbsp or 18 g, roughly chopped
- 1 inch ginger peeled and diced, piece
- 1 medium yellow onion (coarsely chopped)
- 6 cups vegetable stock DIY or store-bought
- 2 Tbsp tamari plus more to taste, or soy sauce
- 0.5 ounces shiitake mushrooms dehydrated
- 1 Tbsp White miso paste ensure vegan friendliness on package - I like this brand* available at Whole Foods, or yellow miso paste
- 1 tsp sesame oil for flavor // plus more to taste, toasted
- 8 ounces ramen noodles ensure gluten-free and vegan-friendliness on package - I like this brand available at Whole Foods
TOPPINGS optional
- 1/2 cup green onion for garnish, chopped
- 10 ounces extra-firm tofu (flash “fried”*)
- carrots miso-glazed
- baby bok choy miso-glazed
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.
- Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
- To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
- Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.
Notes
- If ramen noodles are unavailable, similar-shaped noodles like angel hair pasta can be used as a substitute.
- Miso-glazed carrots are roasted with a mixture of miso paste, maple syrup, tamari, rice vinegar or lime juice, and sesame oil until tender and caramelized.
- Miso-glazed baby bok choy is seared cut-side down after brushing with the same miso glaze for added flavor.
- To flash-fry tofu, press excess moisture, dust with cornstarch and seasoning, then brown in hot oil until crispy on both sides.
- The broth gains flavor with a long simmer (1-3 hours), and seasoning adjustments with tamari and sesame oil can be made to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340 | 17% |
| Carbohydrates | 41.6g | 14% |
| Protein | 9.3g | 19% |
| Fat | 14.2g | 22% |
| Saturated Fat | 5.1g | 26% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1903mg | 79% |
| Fiber | 3.6g | 14% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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