5 from 14 votes
Spicy Vegan Ramen Recipe
This spicy vegan ramen features a rich vegetable broth infused with ginger, garlic, and shiitake mushrooms, blended with white miso paste. Served with tender ramen noodles and optional seared tofu and bok choy toppings, it offers a savory and satisfying bowl that combines umami flavors and textured vegetables. Careful simmering extracts depth, while quick noodle cooking preserves their bite. It’s a hearty plant-based meal suitable for any season.
Prep Time
10 mins
Cook Time
39 mins
Total Time
49 mins
Servings:
4
servings
Calories:
356 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Japanese, American
Ingredients
- 2 tablespoons avocado oil
- 1 sweet onion cut into wedges, large
- 4 inch ginger sliced, piece
- 6-8 cloves garlic crushed
- 8 cups vegetable broth
- 1 ounce dried shiitake mushrooms
- 3 tablespoons White miso paste or yellow
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- tofu seared bok choy, sweet corn, scallions, jalapenos, shaved carrots, optional topping, seared
Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
- Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.
Cup of Yum
Notes
- Drain extra-firm tofu on paper towels and press to reduce moisture before slicing thin and searing for 1-2 minutes per side to achieve a nice crust.
- Sear halved baby bok choy in the same skillet with a little oil for 1-2 minutes per side until tender with char marks.
- Remove any leafy ingredients like bok choy before refrigerating leftovers; store soup in airtight container up to 3-4 days.
- Prepare ramen noodles al dente to prevent them from becoming too soft when reheated or stored.
- Make broth ahead and freeze in sealed containers for up to 4 months, straining solids and adding mushrooms back before freezing.
Nutrition Information
Serving
1bowl
Calories
356kcal
(18%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Sodium
3230mg
(135%)
Potassium
357mg
(8%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1019IU
(20%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 1bowl | |
| Calories | 356kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 3230mg | 135% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.