Vegan Ramen Recipe

This vegan ramen recipe makes a yummy and satisfying plant-based meal that you can make at home. Better than at the restaurant!

I make this for myself often, and I hope you all enjoy it.

How to make vegan ramen

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegan ramen recipe, you will need the following:

• avocado oil (or extra veg broth, if using the no oil sauté method)
• extra firm tofu
• cornstarch
• shiitake Mushrooms
• garlic
• ginger
• red bell pepper
• chopped green onion
• Snow peas
• Vegetable broth
• Miso paste
• Tamari
• Ramen noodles
• Sesame oil
• Sesame seeds

Preparing the tofu

You have options here. Option one is to dice up the plain tofu and just add it to the soup to heat up, as you are adding the broth.

Option two is the best-tasting (but more effort) option, which I outline below. This makes a crispy tofu that is absolutely delicious.

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Add the cubed tofu to a mixing bowl. In a separate small mixing bowl combine 1 tablespoon cornstarch with 1 tablespoon tamari and 1 tablespoon of oil. Pour the sauce over the tofu and lightly toss to coat it all.

Spread the tofu onto the baking sheet.

Bake it in the oven for 25-30 minutes flipping it over halfway through the cooking time.

Cooking the vegan ramen

Meanwhile you can prepare the rest of the ramen ingredients. Heat a large pot over medium heat on the stovetop and add 1 tablespoon of oil to the pot. I love using my enameled cast iron Dutch oven for this recipe, but any big pot will work. (Amazon affiliate link)

Then add in the mushrooms, garlic and ginger and toss and cook all together until the mushrooms are soft and brown.

Season with salt and pepper. Then add the bell pepper and green onion to the pot and cook for a few minutes. Then stir in the miso paste and cook for 1-2 minutes to wake up all of the flavors.

Add the peas, vegetable broth and remaining tamari to the pot and stir everything together.

Cover and bring it to a boil, lower the heat to medium and add in the ramen. Let that cook for 3-4 minutes and season with more Tamari (or salt and pepper) if needed.

Also, use two forks to separate out the ramen noodles about half way through cooking.

Divide the vegan ramen into bowls and top it with the crispy tofu, a drizzle of sesame oil, chopped green onion and sesame seeds, if desired.

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Vegan Ramen Recipe

This vegan ramen recipe makes a yummy and satisfying plant-based meal that you can make at home. Better than at the restaurant!

Course Main Course, Soup

Cuisine Asian, Vegan

Keyword vegan ramen, vegan ramen recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 382 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2 Tablespoons avocado oil – divided, or sesame oil, or extra veg broth if using no oil sauté method
• 14 ounces extra firm tofu 1 block 14oz block – with liquid pressed out and cut into cubes
• 1 Tablespoon cornstarch
• 6-8 ounces Mushrooms – sliced – Shitake (pictured), or mushrooms of choice
• 3 cloves garlic – peeled and minced
• 2 teaspoons minced ginger (I like the squeezable tubes of ginger paste)
• 1 red bell pepper large – cut into strips
• ½ cup green onion chopped
• ½ cup Snow peas
• 5 cups Vegetable broth
• 2-3 tablespoons Miso paste
• 3 tablespoons Tamari – divided
• 6-8 ounces Ramen noodles
• 1 Tablespoon Sesame oil – for serving
• 1/4 teaspoon Sesame seeds – optional garnish for serving

Instructions

1. Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper.
2. Add the cubed tofu to a mixing bowl. In a separate small mixing bowl combine 1 tablespoon cornstarch with 1 tablespoon tamari and 1 tablespoon of oil. Pour the sauce over the tofu and lightly toss to coat it all.
3. Spread the tofu onto the baking sheet and bake it in the oven for 25-30 minutes flipping it over halfway through the cooking time.
4. Meanwhile you can prepare the rest of the ramen ingredients. Heat a large pot over medium heat on the stovetop and add 1 tablespoon of oil to the pot. Then add in the mushrooms, garlic and ginger and toss and cook all together until the mushrooms are soft and brown. Season with salt and pepper.
5. Add the bell pepper and green onion to the pot and cook for a few minutes. Then stir in the miso paste and cook for 1-2 minutes to wake up all of the flavors.
6. Add the peas, vegetable broth and remaining tamari to the pot and stir everything together. Cover and bring it to a boil, lower the heat to medium and add in the ramen. Let that cook for 3-4 minutes and season with more salt and pepper if needed.
7. Divide the ramen into bowls and top it with the crispy tofu, a drizzle of sesame oil, chopped green onion and sesame seeds, if desired.

Recipe Notes

• Nutritional information is approximate and was calculated using a recipe nutrition label generator.
• You have options with preparing the tofu. Option one is to dice up the plain tofu and just add it to the soup to heat up, as you are adding the broth. Option 2 is the tastier, yet more effort, version which is outlined in the recipe card above. If you add the plain tofu (easy version) it will be quicker, and the tofu will take on the flavor of the soup.

Nutrition Facts

Vegan Ramen Recipe

Amount Per Serving

Calories 382 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Sodium 3181mg138%

Potassium 546mg16%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 8g9%

Protein 17g34%

Vitamin A 1828IU37%

Vitamin C 49mg59%

Calcium 74mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.