Vegan Ramen Recipe
Warm up with this quick and easy homemade vegan ramen recipe!
Ramen is one of my daughter’s favorite foods. Every time we go to Whole Foods she asks for one of the Koyo ramen noodle packets to have for lunch. So when a ramen restaurant opened in our neighborhood recently, we were excited to try it. We finally made it to the restaurant and saw diners enjoying big beautiful bowls of cozy ramen. They were topped with lovely ingredients like fresh spinach and mushrooms. When I went to order, however, I was informed that they had taken the vegetarian ramen off the menu. So I ordered something else and decided to make my own vegetarian and vegan ramen at home. I know you may be thinking, “Of course you can me ramen at home! It’s just noodles, water, and a seasoning packet.” Well, I’m happy to report that I’ve ditched the seasoning packets after a making my own homemade ramen broth a few times now. Homemade vegetarian ramen broth is so super simple to make.
With just a few ingredients I almost always have at home, I was able to make the most delicious umami filled broth, and I realized there is no need for those little packets of salty seasonings with dried vegetables. When making homemade ramen you can use the dried ramen noodles, but if you can find fresh ramen noodles I would definitely recommend it! Some grocery stores and Asian markets have fresh ramen noodles in the refrigerated section. The dried ramen we like is a vegan organic ramen made by Koyo. Gluten free ramen noodles made from rice are also available.
While the building blocks of ramen are the broth and noodles, the toppings are just as important. Tofu, mushrooms, and spinach are my favorite ramen toppings, but you can play around with your own favorites. Bok choy, poached eggs, seaweed, and corn are other popular toppings. Yummy Hubby and I love to spice our veggie ramen up with a drizzle of sriracha chili sauce. The girls like another dash of soy sauce before slurping up their noodles. Whatever you choose to put on your ramen, it’s bound to be a warming, comforting meal.
Homemade Vegan Ramen
- 2 tablespoon sesame or coconut oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 6 cups vegetable broth, plus more for cooking toppings
- 2 tablespoons soy sauce (tamari for gluten free)
- 1 tablespoon white miso paste
- 4 medium shiitaki mushrooms, sliced 1/4″
- 6 cups fresh baby spinach
- 1 (14 oz.) block extra firm organic tofu, drained and cubed
- 3 tablespoons organic cornstarch
- 2 green onions, thinly sliced
- 1 carrot, grated
- sriracha chili sauce for serving
- 3 servings fresh or dried ramen noodles (discard any seasoning packets)
- Heat 1 tablespoon of oil (or you can use a bit of vegetable broth if you’re avoiding processed oil) in a large pot over medium heat. Add garlic and ginger and saute for a minute, being careful not to burn. Add the vegetable broth, soy sauce, and miso paste, and whisk to combine. Gently simmer over low heat. That’s it for the broth!
- Make the toppings. Use a towel to soak up any excess water from the tofu. Toss with the cornstarch to coat. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the tofu and brown on both sides. Remove from pan. Deglaze the pan with a splash of vegetable broth. Add the sliced mushrooms, cover to allow them to sweat for a minute, and saute until tender, about 5 minutes. Remove from pan. Add the spinach and another tablespoon of broth if the pan is dry. Saute the spinach just until wilted.
- Meanwhile, cook the ramen noodles according to package directions but do not use the seasoning packet. Drain noodles.
- To serve, divide the noodles among serving bowls. Arrange toppings on top of and around the noodles. Pour the warm broth over the noodles and garnish with green onions.
Nutrition information was calculated through MyFitnessPal and is approximate. Exact numbers may vary depending on ingredients used, accuracy of the app, and of course serving size.
Yield: Serves 4 , Serving Size: 1/4 recipe
- Amount Per Serving:
- Calories: 473
- Carbohydrates: 66g
- Protein: 22g