RecipesMainsVegan Ramen

Vegan Ramen

15 min
Prep Time
30 min
Cook Time
45 min
Total Time

Vegan Ramen

15 min
Prep Time
30 min
Cook Time
45 min
Total Time

A warming, yummy bowl of ramen, filled to the brim with a homemade stock, vegetables, teriyaki tofu and umami-rich mushrooms. It might not taste like your traditional bowl, but it's still delicious and not to mention much healthier for you!

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Ingredients (2 servings)

100g firm tofu
100g corn kernels
5 dried shiitake mushrooms, soaked and drained, with soaking liquid reserved
1 bunch bok choi
1/2 tsp tamari
1/2 tsp sesame oil
300g ramen noodles
-Chopped spring onions (optional for topping)
-Sesame (optional for topping)
600ml vegetable stock
100ml soy milk
1/4 small sweet potato
2 cloves garlic
1 tbsp miso
2 tsp tamari
2 tsp mirin
1 tsp sesame oil
2 spring onions
50ml soaking liquid from shiitake mushrooms
1/2 tsp oil
-Salt, to taste

Make the stock

  1. Medium dice sweet potato and steam for 7-10 minutes or until tender. Alternatively, you can cook them in the microwave in a microwave-safe container, covered, for 5 minutes or until tender.
  2. Heat up 1/2 tsp oil in a large pot over medium-low heat, and sauté garlic and spring onion until slightly browned.
  3. Add cooked sweet potato along with the rest of the stock ingredients to the pot and bring to a simmer. Let simmer for 5 minutes.
  4. Discard the spring onions and transfer everything else to a blender. Blend until smooth. If the consistency is too thick, thin it out with a splash of vegetable stock or water.
  5. Taste and adjust seasoning if necessary, according to your preference.

Prepare the other ingredients

  1. Cut bok choi into halves lengthwise.
  2. Slice shiitake mushrooms.
  3. Cut tofu into halves.
  4. In a non-stick skillet, heat up 1/2 tsp sesame oil. Add sliced shiitake mushrooms and tamari and sauté until golden brown. Remove from heat and set aside.
  5. Sear tofu slices in the same skillet for 1 minute on each side. Remove from heat and set aside.
  6. Bring a big pot of water to a boil. Add bok choi and corn kernels and cook until desired doneness. Drain and set aside.
  7. Cook ramen noodles according to instructions on package. You can use the same pot of water used to cook the bok choi and corn.
  8. Assemble by putting half of the ramen and stock into each serving bowl and topping with bok choi, corn, shiitake mushrooms and tofu. Finish off with chopped fresh spring onions and sesame seeds. Enjoy!
  • Vegan dry ramen noodles can be found in Asian grocery stores. If you can't find them, feel free to substitute with any other type of noodles. It won't be ramen anymore but it will still be delicious!
  • If you don't have dried shiitake mushrooms, you may use fresh ones. However, the flavors will not be the same as dried shiitake has a deeper, more umami-rich flavor.
  • Sweet potato is not usually present in traditional ramen broth. It is used in this recipe to add some bulk to the broth and to make it creamier.
  • Feel free to omit or substitute any of the toppings! Some other ideas are: bamboo shoots, nori (seaweed), enoki mushroom, grilled eggplant, or your favorite plant-based meat alternative.