Vegan Ramen Noodles
This nourishing bowl of vegan ramen noodles is full of meaty mushrooms, crunchy veggies, crispy tofu, and a plant-based flavorful miso broth. This combination of fresh, simple ingredients makes the BEST bowl of ramen you can cook at home. Plus, it's ready in 30 minutes!
Servings: 4
Calories: 441kcal
Ingredients
Mushrooms
- 9 oz mushrooms - sliced – use shiitake, oyster, chestnut - see note 1
- 1 tbsp sesame oil - or olive oil
- 1 tbsp soy sauce
- 1 clove garlic - minced
Noodles
- 6 cups vegetable broth - hot - no salt
- 2 cloves garlic - minced
- 3 green onions - chopped
- 1 tbsp fresh ginger - grated
- 1 tbsp sesame oil - or olive oil
- 9 oz firm tofu - cut into small cubes
- 3 tbsp soy sauce - or tamari
- 2 cups bok choy - chopped - or baby spinach - note 2
- 4 tsps white miso paste - or brown miso paste
- 4 tsps soya sauce
- 2 tsps brown sugar
- 2 tsps rice vinegar
- 8 oz ramen noodles - note 3
Toppings
- green onions - sliced
- sesame seeds
- cilantro leaves
- nori chips - or nori sheets
- sriracha - or chili paste
Instructions
- Slice the mushrooms (around ¼ inch thick). Heat a pan on medium-high heat, and add the sesame oil and minced garlic. As soon as the garlic becomes golden, add the mushrooms, season with the soy sauce, and cook for 2-3 minutes on each side. Set aside.
- In the same pan, add the tofu cubes, season with soya sauce, and cook for 5-8 minutes, turning them around until roasted on all sides.
- Slice the green onions and cut the tofu into small ¼-inch cubes. Heat a pot over medium-high heat, add the sesame oil, and add the white part of the green onions (keep the sliced green tops for decoration), garlic, and freshly grated ginger. Sauté for 30 seconds, add the chopped bok choy, and cook for 2-3 minutes.
- In the same pot, add 1/3 of the mushrooms and the roasted tofu, and then add the hot vegetable broth. Reduce the heat, and cook for 10 minutes.
- In the meantime, cook the noodles in hot water, according to the package instructions. Once ready, drain the noodles.
- Prepare the noodles bowls. In each bowl, add 1 teaspoon of miso paste, half a teaspoon of rice vinegar, 1 tablespoon of soy sauce, and half a teaspoon of brown sugar, and mix well. Add the broth, and give each bowl a good stir. Then add the noodles. Top with the cooked mushrooms, green onions, fresh coriander, and sesame seeds. If you like spicy ramen, add some sriracha or chili paste before serving.
Notes
Note 1: You can use dried shitake mushrooms, but remember to rehydrate them in warm water for 20-30 minutes before using them.
Note 2: If you can’t find bok choy, use spinach or swiss chard instead.
Note 3: Use gluten-free noodles for a gluten-free version.
Note 4: Prefer a creamy broth? Add ¼ cup of soy milk to the broth and keep it at a gentle boil as you prepare the remaining ingredients. You can also use 3 tablespoons of tahini (sesame paste). Add it to the bowl and mix it with the other ingredients before adding the broth.
How to store
Ramen stores and reheats as any other type of pasta. Keep the noodles in an airtight container with a small amount of liquid and store them in the fridge for 2 days. Store the topping ingredients separately.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 441kcal | Carbohydrates: 51g | Protein: 18g | Fat: 19g | Sugar: 9g