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bowl of vegan ramen served with chopsticks

Vegan Ramen


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 2 1x
  • Diet: Vegan

Description

Nourishing Vegan Ramen is a flavorful blend of tofu, bok choy, green onion, ginger, mushrooms and ramen noodles, all simmered in a complex and savory broth. The perfect easy, plant-based cozy dinner or lunch for colder months!


Ingredients

Scale
  • 2 teaspoons toasted sesame oil, divided (1 tsp for tofu & 1 for veggies)
  • ½ block of tofu (~ 7 ounces), pressed and cubed into bite sized pieces
  • 1 baby bok choy, ends trimmed and halved
  • 1/4 cup of green onion, diced (plus more for topping if desired)
  • 1 inch piece of ginger, peeled and finely minced*
  • 1/2 of a sweet onion, cut into thin strips (i like mine half moons)
  • 2 cloves of garlic, finely minced
  • 5oz (just over ¼ pound) of shiitake mushrooms, sliced
  • 4 cups of vegetable broth
  • 1 tablespoons of miso paste, I used white but yellow or red also work
  • 2 tablespoons of soy sauce
  • 1 3oz packet of ramen (see notes if you want extra noodles)
  • For seving: sauteed carrots, green onion, sesame seeds

Instructions

  1. Lightly spray a large non-stick skillet with cooking spray and heat to medium-high. Once hot, add in the bok choy, cut side down, and saute for 4 minutes or until lightly charred on the bottom. Add ½ cup of water to the skillet and bring to a simmer. Cover and steam for 4 minutes until tender. Remove from the skillet, remove the water and lightly wipe clean.
  2. Using the same skillet, heat 1 teaspoon of sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, tossing every few minutes until browned on all sides.
  3. Meanwhile in a large pot, add in the remaining sesame oil and heat over medium. Once hot, add in the green onion, ginger, onion, and garlic. Sauté for 5 minutes. Add in mushrooms and cook for 3 additional minutes.
  4. Mix in the broth, miso, soy sauce, cover, and bring to a boil. Once at a boil, lower the heat and simmer for an additional 10 minutes.
  5. Add in the ramen noodles and cook for 2-4 more minutes, depending on how tender you prefer your noodles. Mine were perfect around 3 minutes.
  6. Using tongs or chopsticks, remove the noodles and evenly place them in 2 large soup bowls. Ladle the broth and veggies over top of the noodles and then top with the tofu, bok choy, and other optional toppings.
  7. Serve immediately and ENJOY!!

Notes

Miso paste– you can leave this out, if you don’t have it available.

Ginger- you can also use 1 teaspoon of ginger paste

Mushrooms- you can swap the fresh mushrooms for .5oz of dried shiitake mushrooms

Noodles- I tested this several ways and found 6oz of noodles to be a little much since I prefer a brothier soup. You can do 6oz (2 packets of average ramen noodles) or even 4 ½ oz but breaking one of the packets in half and adding 1 ½ packets to the soup. If you add additional noodles, I suggest adding a little extra broth and soy sauce as well (about 1 additional cup of broth and 1 tbs of soy sauce)

 

  • Category: dinner
  • Method: stovetop
  • Cuisine: Asian

Keywords: vegan ramen, ramen, ramen noodles