A vegan ramen with a rich flavor of homemade mushroom soup. The chewy noodles are filled with plenty of vegetables and tofu, and they all roll in a bowl!
We have a new favorite recipe in our winter rotation. This is vegan ramen. My plant-based riff on Japanese noodle soup is warm, comforting, and intensely flavorful. Next, add chewy ramen, savory grilled tofu, and fresh toppings of sautéed mushrooms, bok choy, green onions, and radish. A swirl of chili crisp tops it off.
Ramen is Chinese wheat noodles cooked in Japan and has been eaten throughout Japan for over a century. There are various variations throughout the country, such as seasonings, stock ingredients, and toppings.Read more about its history here and hereWe can’t say this vegan ramen recipe is completely authentic, but the fragrant broth and sippable noodles are a great way to get your ramen fix at home.
Vegan Ramen Recipe Ingredients
For me, the flavorful broth is what separates great ramen from ordinary ramen. Most traditional types of ramen start with a meat or seafood broth. So when this vegan he was testing ramen, the challenge was to use plant-based ingredients to create an equally thick broth, and my solution was… Mushrooms! I use this mushroom soup recipe as a base for my vegan ramen. Onions, garlic, ginger, kombu seaweed, and tamari further deepen the flavor. The vegan ramen is also seasoned with mirin, rice vinegar, and white miso. Savory, earthy, a little tangy…so delicious!
Here’s what else you need to make this vegan ramen.
- ramen, of course! Look for dried noodles at Asian markets or the Asian section of your grocery store. Please note that not all ramen is vegan friendly. Aim for vegan ramen that does not use eggs!
- extra virgin olive oil – For cooking vegetables. Sub neutral oil if necessary.
- shiitake cap – Left over when making soup. I love the hearty, chewy texture in this recipe.
- baby bok choy – Slice lengthwise into thin wedges.
- grilled tofu – For protein! Want it simple? Raw hard tofu is also good here.
- shredded radish or carrot – Its fresh crunch contrasts nicely with all the soft, soupy textures in this recipe.
- green onion – For onion kick.
- And chili crisp and tamari ・For seasoning! If you don’t have tamari on hand, use soy sauce instead, but if you need this recipe to be gluten-free, you’ll need to look for certified gluten-free tamari (and noodles too!) Please note in particular.
Find the full recipe with the measurements below.
How to make vegan ramen
heads up! This vegan ramen takes time to make, Because mushroom soup should be stewed for an hour. I recommend making the ramen broth in advance. It can be stored in the refrigerator for several days and can be frozen.
Once the soup is ready, quickly put together the rest of the recipe. Sauté the mushrooms…
… and bok choy.
Boil the noodles and grill the tofu if desired.
Then assemble a bowl with a ladle of soup, some noodles, tofu, mushrooms and bok choy. Topped with daikon radish and green onions, and served with chili crisps and tamari on the side.
vegan ramen tips
- Do not replace soup. For this vegan ramen recipe, you may be tempted to replace the mushroom soup with a regular vegetable soup. stop it! I know it takes time to make mushroom soup, but you get so much flavor here.
- Keep components separate. Rather than putting the noodles and vegetables in the pot with the soup, I recommend assembling the ramen in individual bowls. If you store them together, the noodles and vegetables will soak up the broth and become soggy.
- Change toppings. We love the toppings mentioned in this vegan ramen recipe, but feel free to change them up! Try it. Why not keep some chilli on hand? Season with sriracha instead. I also love adding sesame seeds to my ramen to make it chewy.
more favorite vegan recipes
If you like this vegan ramen, try the following delicious vegan recipes.
vegan ramen
serve Four
Homemade mushroom soup adds richness and umami to this delicious vegan ramen recipe. To proceed, make the soup a day or two in advance and store it in the refrigerator.It also freezes for up to 3 months.
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Prepare mushroom soup according to this recipe. After straining, season with rice vinegar and mirin. Scoop ¼ cup of broth into a small bowl and add miso. Whisk until smooth, then stir into the soup. Season to taste.
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Meanwhile, heat 1 tablespoon of olive oil in a large covered skillet over medium heat. Add bok choy in a single layer and cook for 1 to 2 minutes or until browned on bottom. Sprinkle with salt, add water, mix and cover. Cook until bok choy is bright green and tender, about 1 minute. Remove from pan and set aside.
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Wipe out the pan and put it back on the stove. Add the remaining 2 tablespoons of olive oil and heat over medium heat. Add mushrooms and a pinch of salt. Cook without stirring for 2 minutes, then toss and cook, stirring occasionally, for an additional 5 minutes or until tender and browned.
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Cook noodles according to package directions. Drain and divide among 4 bowls. Pour in the broth to cover. Top with bok choy, grilled tofu, mushrooms, radishes and green onions. Served with chili crisp and tamari.
