Vegan Ramen

Ramen is one of the dishes that I make year round. It’s comforting, nourishing and ready in under 30 minutes! Let me show you how to make an easy version of ramen that you will want to keep making over and over.
 
Ramen is a popular soup in Japan but its exact origin is uncertain. It’s thought to have originated in China and introduced in Japan some time before the 20th century. Click here to learn more about the messy history of ramen!

Tips and Substitutes:

Miso: The star of the show! This is where we get most of the flavor and it’s crucial for this recipe. However, some miso may contain fish-derived ingredients especially in the form of base stock. Here are some tried and true miso paste brands that I personally love:
 
 
Oil Free?
You don’t necessarily need the oil to cook the onions and garlic in. Replace with splashes of vegetable broth and deglaze with consistent small splashes until it is cooked.
Making enough for leftovers? I recommend making the broth/vegetables and saving the noodles until you are about to eat your ramen. Leftover ramen noodles can get super soggy and you won’t enjoy it as much! Ramen noodles only take about 3 minutes to cook so save them until the end.
 
Tofu
Some folks enjoy fried tofu in their ramen but lately I’ve really been into silken tofu. I love the soft texture it adds and you can also marinate it beforehand to add extra flavor. I marinade mine in soy and chili sauce.
 
Gluten-free
Make your ramen gluten-free by using tamari instead of soy sauce and rice noodles instead of regular noodles. I like to use Lotus Foods rice ramen when I need a gluten-free option.
 
Vegetables
I recommend adding all your favorite vegetables! Vegetables that go well in this ramen recipe: red bell peppers, onions, any kind of mushroom, broccoli, carrots, bok choy, and corn kernels.
Print
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Vegan Ramen


  • Author: Anna Rios

Ingredients

  • 8 cups vegetable broth, low sodium
  • 1 tbsp minced garlic
  • 2 tbsp minced ginger, fresh
  • 1/4 cup white miso (see above for where to buy)
  • 2 tbsp soy sauce, low sodium
  • 1 tbsp neutral oil or sesame oil (see above for oil-free option)
  • 1/2 onion, diced
  • 10 oz ramen noodles (see above for recommendations)
  • Salt & pepper to taste
  • 6 baby boy choy
  • 1 cup baby Bella mushrooms
Toppings:
  • Sesame seeds
  • 1/2 cup corn kernels
  • Chili powder
  • Silken Tofu
  • Chili sauce
  • Green onions
 

Instructions

  1. Add about 1 cup of vegetable broth to a bowl. Add miso paste the the bowl and whisk with a fork to help dissolve it well.
  2. Heat a pot over medium heat. Once it is hot, add oil and onions.
  3. Sauté for 3 minutes and then add garlic and ginger. Cook for another 3 minutes on medium heat. Add vegetable broth, dissolved miso paste, soy sauce and set to high heat until it begins boiling and turn down to a simmer.
  4. Add baby bok choy, mushrooms and simmer for 5-8 minutes.
  5. Lastly, add ramen noodles and cook for 3 minutes or as instructed on the package. Use tongs to move noodles around in the broth to help loosen them.
  6. Taste broth and adjust seasonings as needed. Serve and top with sesame seeds, green onions, chili powder or your favorite toppings.

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