Another easy weeknight meal coming your way! This savory, easy vegan miso ramen isn’t your typical bowl of noodles. It’s packed with umami flavor from the broth and the marinated, charred tofu. The base of this ramen is slightly creamy from the white miso and tahini and has a hint of spiciness from the sambal oelek. This noodle soup is so warm, filling, flavorful, and is sure to be part of your weekly meal rotation! This vegan adaptation is inspired by traditional miso ramen.
The trick to flavorful ramen is making sure you have a good base. The broth of this easy vegan ramen recipe is packed with white miso, tahini, Shitake mushrooms, sesame oil, and soy sauce. Below are all of the ingredients you’ll need to make this broth. The list may look a bit long but each ingredient adds another important layer of flavor to this ramen. I promise, even with this list of ingredients, the recipe is very easy to make!
- Veggie Stock
- Green Onion
- Garlic & Ginger
- Sesame Oil
- White Pepper
- Sambal Oelek
- White Miso
- Soy Sauce
- Shitake Mushrooms
vegan ramen noodles
My favorite vegan ramen noodles are by the brand Lotus Foods. You can order them online, but I’ve also found them in stores like Target, Costco, and Whole Foods before.
If you’re in a pinch and can’t find this brand, you could also buy the premade vegan ramen cup of noodles from the grocery store and just use the noodles in them (not the seasoning or sauce packets!). I’ve found this completely vegan one by the brand Nongshim Soon at my local grocery store.
The best vegan ramen toppings
Traditional ramen recipes usually have toppings like egg or meat in addition to veggies. Below are some of my favorite vegan ramen toppings that are in this recipe!
- Baby Bok Choy
- Green Onions
- Marinated Fried Tofu
While they’re not in this recipe, you could also add in the following vegan ramen toppings:
- Mushrooms (Shitake or King Oyster would be delicious)
- Bean Sprouts
This easy vegan & vegetarian ramen recipe is packed with umami flavor, plus it’s comforting and healthy. The broth can be made ahead of time and stored in the fridge for up to 5 days.
If meal prepping this ramen soup, I recommend storing the cooked noodles in a separate container or cooking the noodles when you’re ready to eat. If the ramen noodles are stored in the same container as the broth, they’ll absorb the liquid and become mushy.
Looking for more vegan dinner inspiration, check out these recipes!SESAME “BEEF” UDON NOODLES
Yellow Tofu Sushi Bowl
Korean Chili Cauliflower
- 3 cloves garlic, grated
- 2 tsp agave nectar
- 2 tsp sesame oil
- 1/4 tsp salt
- 5 tsp Worcestershire sauce, vegan
- 6 tbsp soy sauce
- 1/2 tsp smoked paprika
- 1/4 tsp Chinese 5 Spice
- 2 tsp brown sugar
- 5 cups veggie stock, low sodium
- 1 tbsp green onion, minced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- ½ tbsp sesame oil
- 1 tbsp tahini, sesame seed paste
- ¼ tsp white pepper
- 1 tsp sambal oelek
- 3 tbsp white miso
- ½ tbsp Soy Sauce
- 1 tbsp Mirin
- 5 oz sliced Shitake mushrooms
Noodles & Toppings
- 1 block extra-firm tofu
- 2 blocks dried ramen noodles
- 1 bundle baby bok choy
- 5 green onions sliced thin
- Carrots sliced thin
- Salt to taste
Marinating the Tofu:
- Mix all the tofu marinade ingredients together in a sealable container or a bowl that you can cover with plastic.
- Slice the tofu block into rectangles that are about 1/4 inch thick. Then cut the rectangles in half to form triangles or wedges. Place the tofu in the container with the marinade. Shake the container or gently stir the tofu so all pieces are coated.
- Place in the fridge to marinate for at least 30 minutes ( but preferably an hour or overnight)
Make the Broth:
- Add a teaspoon of sesame oil to a large wok or stockpot. Saute garlic, green onion, and ginger with sesame oil until fragrant, about 3 mins. Make sure the garlic does not burn. Add in the tahini, white pepper, sambal oelek, miso, soy sauce, and mirin. Add the sliced shitakes and saute for 1 min.
- Add the veggie broth. Let simmer for 20 mins.
Putting it All Together:
- Meanwhile, heat a nonstick skillet on medium-low heat. Fry tofu in the pan until golden brown, about 3 minutes on each side.
- Add ramen blocks and prepped bok choy to the broth. Simmer for 5 minutes until noodles are soft.
- Serve warm and top ramen with tofu, sliced carrots, green onion, and cilantro.
- Only add the ramen noodles when you're ready to eat. If the noodles are left in the broth for an extended period of time, they'll absorb the liquid and become soft.
- When tasting the broth for saltiness, be sure to taste after adding the tofu to the top! The tofu marinade adds a good amount of salt to the ramen.
- This recipe is adapted from JustOneCookbook.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 505Trans Fat: 0g
Nutritional info is an estimate.
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