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Vegan Ramen
5 from 54 votes

Vegan Ramen

Vegan Ramen features a mushroom broth seasoned with rice vinegar, mirin, and white miso paste, creating a savory, umami-rich base. It includes seared baby bok choy and sautéed shiitake mushrooms with olive oil and salt, added to cooked ramen noodles. The dish is completed with toppings such as baked tofu, julienned daikon or carrot, scallions, chili crisp, and tamari for extra flavor and texture.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4
Course: Main Course
Cuisine: Japanese, American

Ingredients

  • 1 mushroom broth recipe
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 2 tablespoons White miso paste
  • 3 tablespoons extra-virgin olive oil
  • 1 baby bok choy sliced into thin wedges, large or 2 medium
  • salt sea salt
  • 2 tablespoons water
  • shiitake mushrooms sliced, caps from 1 pound
  • 8 ounces ramen noodles dried
  • tofu baked
  • daikon radish or carrot, julienned
  • 1 scallion thinly sliced, bunch
  • chili crisp for serving, we like Trader Joe's brand
  • tamari for serving

Instructions

    Cup of Yum
  1. Prepare the mushroom broth according to this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir the miso mixture into the remaining broth. Season to taste.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1 to 2 minutes, or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
  3. Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until tender and browned.
  4. Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.