This Vegan Ramen is a bowl of pure comfort, brimming with rich, savory flavors and satisfying textures. Silky noodles swim in a deeply umami broth, while tender vegetables and crispy tofu add layers of delight. In just 90 minutes, you’ll create a dish that feels indulgent yet nourishing, perfect for cozy nights or impressing guests.
The broth, simmered to perfection, is infused with aromatic spices and earthy miso, creating a complex flavor profile. Each bite offers a harmony of soft, chewy, and crunchy elements, making it a feast for the senses. Whether you’re vegan or simply exploring plant-based meals, this ramen promises to warm your soul and leave you craving more.
Ingredients for Vegan Ramen
- 1 recipe Mushroom Broth (prepare according to linked recipe)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (substitute with a splash of white wine or omit if unavailable)
- 2 tablespoons white miso paste
- 3 tablespoons extra-virgin olive oil, divided
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- Sea salt, to taste
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- 8 ounces dried ramen noodles
- Baked tofu (store-bought or homemade)
- Julienned daikon radish or carrot (for garnish)
- 1 bunch scallions, thinly sliced
- Chili crisp (e.g., Trader Joe’s brand), for serving
- Tamari, for serving (substitute with soy sauce if needed)
Step-by-Step Instructions
- Prepare the broth: Make the mushroom broth according to the recipe. After straining, season it with rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl, add the miso paste, and whisk until smooth. Stir the miso mixture back into the broth and season to taste.
- Cook the bok choy: Heat 1 tablespoon olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1–2 minutes, or until browned underneath. Sprinkle with salt, add 2 tablespoons water, toss, and cover. Cook until bright green and tender, about 1 minute. Remove and set aside.
- Sauté the mushrooms: Wipe out the skillet 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. Cook for 2 minutes without stirring, then toss and cook for 5 more minutes, or until tender and browned.
- Cook the noodles: Prepare the ramen noodles according to the package instructions. Drain and divide among four bowls.
- Assemble the ramen: Pour the prepared broth over the noodles to cover. Top with the bok choy, baked tofu, mushrooms, julienned daikon or carrot, and scallions.
- Serve: Offer chili crisp and tamari on the side for added flavor.
Elevate Your Bowl: Sauce and Topping Ideas
Take your vegan ramen to the next level with creative sauces and toppings! Try adding a drizzle of sesame oil for nutty richness or a spoonful of spicy sriracha mayo for a creamy kick. For extra crunch, sprinkle with toasted sesame seeds or crushed peanuts. Fresh herbs like cilantro or Thai basil can also add a vibrant finish.
Perfect Pairings: Serving Suggestions
Serve your vegan ramen with a side of steamed edamame or seaweed salad for a complete meal. A refreshing ginger-infused iced tea or sparkling yuzu drink complements the savory flavors beautifully. For dessert, try a light mango sorbet to cleanse the palate.
Make It Last: Storage and Reheating Tips
Store leftover ramen broth and toppings separately in airtight containers in the fridge for up to 3 days. When reheating, warm the broth on the stove and add the noodles and toppings just before serving to prevent sogginess. For a quick fix, microwave the broth in 30-second intervals, stirring in between.
Quick Fixes: Time-Saving Tips
Short on time? Use store-bought mushroom broth instead of making it from scratch. Pre-sliced mushrooms and pre-baked tofu can also save prep time. For the noodles, opt for instant ramen noodles (just skip the seasoning packet) to cut down on cooking time without sacrificing flavor.
Mix It Up: Recipe Variations
Experiment with different veggies like spinach, zucchini noodles, or sweet corn. Swap shiitake mushrooms for oyster mushrooms or enoki mushrooms for a unique twist. If you’re feeling adventurous, add a splash of coconut milk to the broth for a creamy, Thai-inspired flavor.
Vegan Ramen
Ingredients
- 1 recipe Mushroom Broth
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- Sea salt
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- 8 ounces dried ramen noodles
- Baked tofu
- Julienned daikon radish or carrot
- 1 bunch scallions, thinly sliced
- Chili crisp (we like Trader Joe’s brand), for serving
- Tamari, for serving
Instructions
- 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.
- 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.
- 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.
- 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.