The Best Vegan Ramen Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

The Best Vegan Ramen Recipe

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 43%
CARBS 54G40% OF CAL
6G FIBER35G OTHER13G TOTAL SUGAR
FAT 29G49% OF CAL
8G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan ramen bowl with mushroom and miso broth, noodles, tofu, and bok choy. Savory, aromatic, and deeply satisfying.

mainjapanesesouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large onion-diced
  • 2 smashed garlic cloves
  • 1-2 tablespoon olive oil
  • 4 cups veggie stock
  • 4 cups water
  • 1/2 cup dried Shiitake Mushrooms, broken into small pieces (see notes )
  • 1 sheet Kombu seaweed –optional, but good!
  • 1/8 cup mirin ( Japanese cooking wine)
  • 1-2 tablespoons white miso paste
  • pepper to taste
  • for spicy, add sriracha to taste, or hot chili oil
  • 6- 8 ounces dry Ramen Noodles
  • 1 teaspoon sesame oil for coating noodles.
  • 8-12 ounces cubed Crispy Tofu
  • Optional veggies: Steamed or sauteed bok choy, fresh spinach, shredded carrots or cabbage, roasted winter squash, roasted cauliflower, roasted carrots, roasted sweet potato, sauteed mushrooms, smoked mushrooms, baby corn, Bamboo shoots, Enoki mushrooms, Kimchi, Soft boiled eggs (obviously not vegan) daikon radish, pickled radish, fresh herbs.
  • Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil
PREP
20M
SODIUM
1975MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.