Vegan Ramen Recipe – Love and Lemons


A do-it-yourself mushroom broth provides wealthy, umami taste to this vegan ramen recipe. Stuffed with chewy noodles, veggies, and tofu, it is consolation in a bowl!

We have now a brand new favourite recipe in our winter rotation: this vegan ramen! My plant-based riff on the Japanese noodle soup is warming, comforting, and intensely flavorful. It begins with a wealthy mushroom broth, which I spike with miso paste for further umami. Then, I add chewy ramen noodles, savory baked tofu, and a great deal of recent toppings–sautéed mushrooms, bok choy, inexperienced onions, and daikon radish. A swirl of chili crisp takes it excessive.

Ramen is a Japanese preparation of Chinese language wheat noodles, and it has been eaten all through Japan for over a century. You will discover tons of variations on it all through the nation, made with totally different seasoning brokers, broth bases, toppings, and extra. Learn extra about its historical past right here and right here! I can’t declare that this vegan ramen recipe is fully genuine, however with its aromatic broth and slurp-able noodles, it’s an effective way to get your ramen repair at dwelling.

Vegan ramen recipe ingredients

Vegan Ramen Recipe Elements

For me, a flavorful broth is what units aside a tremendous bowl of ramen from a just-ok one. Most conventional forms of ramen begin with a meat or seafood broth. So, once I was testing this vegan ramen, the problem was creating an equally wealthy broth with plant-based elements. My answer…mushrooms! I exploit this mushroom broth recipe as the bottom for my vegan ramen. It’s made with recent and dried shiitake mushrooms in addition to creminis. Onions, garlic, ginger, kombu, and tamari deepen the flavour additional. For vegan ramen, I additionally season the broth with mirin, rice vinegar, and white miso paste. It’s savory, earthy, and barely tangy…SO scrumptious!

Right here’s what else it’s essential make this vegan ramen:

  • Ramen noodles, in fact! Search for dried noodles in an Asian market or the Asian part of your grocery retailer. Observe that not all ramen noodles are vegan-friendly. Search for vegan ramen noodles made with out eggs!
  • Additional-virgin olive oil – For cooking the veggies. Sub a impartial oil in case you want!
  • Shiitake mushroom caps – You’ll have them leftover from making the broth! I like their hearty, chewy texture on this recipe.
  • Child bok choy – Slice it vertically into skinny wedges.
  • Baked tofu – For protein! Need to simplify? Raw extra-firm tofu would work right here too.
  • Julienned daikon radish or carrot – Its recent crunch contrasts properly with all of the delicate, soupy textures on this recipe.
  • Scallions – For an oniony kick.
  • And chili crisp and tamari – For seasoning to style! For those who don’t maintain tamari available, use soy sauce as an alternative, however observe that it is best to search out licensed gluten-free tamari (and noodles!) in case you want this recipe to be gluten-free.

Discover the entire recipe with measurements beneath.

Sauteed mushrooms in stainless steel skillet

The best way to Make Vegan Ramen

Heads up! This vegan ramen takes a while to make, as a result of the mushroom broth has to simmer for an hour. To get forward, I like to recommend making the ramen broth prematurely. It retains for a number of days within the fridge, and it freezes effectively too.

As soon as the broth is prepared, the remainder of the recipe comes collectively shortly. Sauté the mushrooms…

Sauteed baby bok choy in stainless steel skillet

…and the bok choy.

Cook dinner the noodles, and bake the tofu, if desired.

Then, assemble bowls with a ladle of the broth, a few of the noodles, tofu, mushrooms, and bok choy. High with the daikon and scallions, and serve with chili crisp and tamari on the aspect.

Bowl of vegan ramen with tofu, bok choy, mushrooms, purple daikon radish, chili oil, sesame seeds, and scallions

Vegan Ramen Suggestions

  • Don’t swap the broth. It is likely to be tempting to sub common vegetable broth for the mushroom broth on this vegan ramen recipe. Please, don’t do it! I do know the mushroom broth takes a while to make, but it surely provides SO a lot of the flavour right here. To get forward, make the broth prematurely!
  • Retailer the elements individually. I like to recommend assembling the ramen in particular person bowls as an alternative of including the noodles and veggies to the pot with the broth. That means, in case you have leftovers, you possibly can retailer the elements individually. In the event that they’re saved collectively, the noodles and greens will take up the broth and turn out to be soggy.
  • Change up the toppings. We love the toppings listed on this vegan ramen recipe, however if you wish to change them up, be at liberty! Attempt including some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don’t maintain chili crisp available? Season your bowl with sriracha as an alternative. I additionally like to garnish my ramen with sesame seeds for crunch!

Vegan ramen recipe

Extra Favourite Vegan Recipes

For those who love this vegan ramen, strive one in all these scrumptious vegan recipes subsequent:

Vegan Ramen

Prep Time: 20 minutes

Cook dinner Time: 1 hr 10 minutes

Whole Time: 1 hr 30 minutes

Serves 4

A do-it-yourself mushroom broth provides wealthy, umami taste to this scrumptious vegan ramen recipe. To get forward, you may make the broth a day or two prematurely and retailer it within the fridge. It additionally freezes effectively for as much as 3 months.

  • Put together the mushroom broth in accordance with this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth right into a small bowl and add the miso paste. Whisk till easy, then stir into the broth. Season to style.
  • In the meantime, warmth 1 tablespoon of the olive oil in a big lidded skillet over medium warmth. Add the bok choy in a single layer and sear for 1 to 2 minutes, or till browned beneath. Sprinkle with salt, add the water, toss, and canopy. Cook dinner till the bok choy is shiny inexperienced and tender, about 1 minute. Take away from the pan and put aside.

  • Wipe out the pan and return it to the range. Add the remaining 2 tablespoons olive oil and warmth over medium warmth. Add the mushrooms and a pinch of salt. Let prepare dinner for two minutes with out stirring, then toss and prepare dinner, stirring often, for five extra minutes, or till tender and browned.

  • Cook dinner the noodles in accordance with the package deal directions. Drain and divide amongst 4 bowls. Pour in broth to cowl. High with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.

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