Easy Vegan Ramen

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Bowl of our simple and delicious ramen for a vegan meal

Yes, ramen that’s (undetectably) vegan and totally doable.

Get your soup bowls, friends. It’s happening!

Photos of carrots and baby bok choy for making Miso Roasted Vegetables

While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.

While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup.

Spoiler alert? It turned out to be not that complicated at all!

Photos showing steps for making our vegan ramen recipe in a big pot

Origins of Ramen

Ramen is a popular noodle soup in Japan. And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. You can learn more about the history of ramen here or take a deeper dive with this entire book about it!

How to Make Vegan Ramen

This 10-ingredient recipe starts with the broth.

Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).

To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste.

Bowls of our vegan ramen recipe for a warming plant-based dinner

The result was magic. Friends, I think I’m in love.

While your broth simmers, prepare any desired toppings.

I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat.

I hope you all LOVE this hearty, satisfying, simple ramen soup! Make the broth ahead of time and enjoy individual servings throughout the week, or enjoy all four bowls with family or friends. Either way, you win.

Bowl of our vegan ramen packed with vegetables for a healthy plant-based meal

If you do try this recipe, let us know! Leave a comment and rate it – it’s so helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Easy Vegan Ramen

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.
Author Minimalist Baker
Bowl of Easy Vegan Ramen made with tofu and vegetables
4.9 from 151 votes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4
Course Entree, Soup
Cuisine Chinese-Inspired, Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly 1 Month (broth only)
Does it keep? 5 Days (broth only)



  • 1 Tbsp grape seed or avocado oil
  • 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
  • 1 3-inch piece ginger (peeled and diced)
  • 1 medium yellow onion (coarsely chopped)
  • 6 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp tamari or soy sauce (plus more to taste)
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package – I like this brand* available at Whole Foods)
  • 1 tsp sesame oil (for flavor // plus more to taste)
  • 8 ounces ramen noodles* (ensure gluten-free and vegan-friendliness on package – I like this brand available at Whole Foods)

TOPPINGS optional

  • 1/2 cup chopped green onion (for garnish)
  • 10 ounces extra-firm tofu (flash “fried”*)
  • Miso-glazed carrots*
  • Miso-glazed baby bok choy*


  • Heat a large pot over medium-high heat.
  • Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
  • Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  • Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  • Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  • When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
  • NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
  • Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
  • To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
  • Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.



*If you can’t locate ramen noodles, you can also sub a similar-shaped noodle, such as angel hair pasta.
*For the miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. Chop 1 cup carrots into 1/4-inch thick pieces on an angle (see photo). To a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or sub lime juice), and 1 tsp sesame oil. Whisk to combine, then add carrots and toss. Arrange on a foil-lined baking sheet in an even layer and roast for 20-25 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown.
* For the miso-glazed baby bok choy, slice bok choy in half lengthwise and heat a metal or cast iron skillet over medium heat. Prepare the same miso mixture as above (for carrots). Brush mixture over bok choy. Once pan is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Flip and sear on other side.
*To flash “fry” tofu, press extra firm tofu until most moisture is removed, then cut into rectangles (see photo) and add to a plastic bag (or a mixing bowl with lid). Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy.
*Ramen method adapted from Chow.
*Miso-glazed carrots adapted from Food52.
*The miso paste linked above is to give a reference of the packaging, but the pricing is oddly high on Amazon. It’s closer to $5 at the store, sometimes cheaper.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 340 Carbohydrates: 41.6 g Protein: 9.3 g Fat: 14.2 g Saturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1903 mg Fiber: 3.6 g Sugar: 3.1 g

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My Rating:

  1. Shira Citro says

    Can I do this in my instant pot? I just don’t have the hours needed if I start when I get home… I would be eating at 9/10 pm. The instapot has a saute function and safe to leave on while I am at work. Then I can do the rest when I get home.
    What temp would I slow cook it at if I did all the prep work (steps 1-6) and simmering all day in the instapot?

    • Support @ Minimalist Baker says

      Hi Shira, we haven’t tried that, but it should work. We’ve noticed the Instant Pot slow cooker function isn’t very powerful so we think on high would be best. Let us know if you try it out!

  2. Cheech says

    It doesn’t even say when to add the sesame oil. It just says “add more” for taste. When is it originally supposed to go in?

    • Support @ Minimalist Baker says

      Hi, sorry for any confusion! The “more” is referring to soy sauce, so the sesame oil just goes in step 6, if desired.

  3. Tania says

    It’s a rainy afternoon. I was craving the 10 cent packet of ramen noodles (lol). I searched for a quick, easy recipe and found this. I followed the broth part of the recipe. I modified the rest sautéing white onion, grated fresh ginger and garlic in small amount of veg broth (no oil). I then added miso, tamari, black pepper, parsley. I simmered for 10 minutes and poured everything over prepared rice noodles. Soooo good !!!! Definitely a keeper!! Thank you!

      • Cheyenne says

        This was a great recipe and I will make it again. However, I would not say it is easy or fast, at least not for me, and if you make all of the toppings. Tofu, bok Choy, carrots and broth all took a considerable amount of time! Was enjoyed nonetheless.

  4. Tony says

    I made this with some mods. I did the mushrooms on the side and added them with the broth they were in to my bowl since the gf hates mushrooms (travesty). Used chopped normal bok choy with the Miso glaze, added corn to the broth, flash fried the tofu without the corn flour.

    And I it was delicious! Definitely worth the work and time and highly recommend!

  5. Anita says

    Yum! Added a little chili garlic sauce topping and this was perfection for dinner tonight! Thank you!

  6. Sue says

    My daughter first introduced me to this recipe during COVID-19 quarantine. Fantastic! (As are all of your recipes.)

    It’s my turn to make it.
    Question: Do you reconstitute the dried mushrooms before adding them to the broth?


    • Support @ Minimalist Baker says

      Hi Sue! The mushrooms can go into the broth dry. Glad you both enjoy this recipe! xo

  7. TJ says

    I made this as-is with no alterations other than perhaps throwing in some extra veggies I had on hand. It was really good. My hubby also loves it and thought it was so fun setting it up as a make-your-own ramen bowl dinner. Thanks to the previous poster that suggested this.

  8. TJ says

    Hello, I see some vegan ramen recipes call for Kombu so I have some in hand. Would that add anything to this recipe or ruin it?

    • Support @ Minimalist Baker says

      Some Kombu in the broth could add a nice flavor, though we haven’t tried it! Just make sure to remove before eating. xo

  9. Laura says

    A family hit by MB again! We created a “Build Your Own Ramen Bowl” night out of this one so I could make it work for our gluten-free child, vegetarian parent, and carnivorous other two. I made the broth veggie, had add-ins – the carrots, tofu, some stir-fried chicken, kale, shiitake mushrooms, soft boiled eggs and once you had your choice of noodles (I used zoodles and it was great!) you could add what you wanted. Super fun and delicious!

    • Support @ Minimalist Baker says

      Amazing! We LOVE all the fun options you created with this recipe, so glad it was enjoyed by all! xo

  10. Jessica says

    Hey :) Thanks for the recipe! Any idea on how I could replace the shiitake? I’m not a fan (of mushrooms in general). Thank you! ^^

    • Support @ Minimalist Baker says

      Hi Jessica, another reader mentioned omitting them with success, but we do find they add a lot of flavor. Perhaps more onion and miso?

  11. Ezra L says

    It was INCREDIBLE, I would recommend adding extra veggie broth, I cooked my broth for 90min and the broth reduced considerably by the time it was done and I would have liked more of it. But sincerely, I made both the miso glazed bok choy and carrots and they were divine.

  12. tania says

    this was delicious!!!
    I skipped the soy sauce and reduced de amount of miso (I had red miso which is quite strong) and is one of the best vegan ramen I made

    • Support @ Minimalist Baker says

      Hi Tanvi, you can, but it’s typically a stronger flavor and saltier. So maybe try using less? You can learn more about the different types of miso here.

  13. Susan Z says

    The amount of sodium in these recipes is absolutely staggering, no one should be eating that much sodium in one serving of anything.

    • Support @ Minimalist Baker says

      Hi Susan, we hear you. Keep in mind the nutrition information is a rough estimate and will depend on the brand of vegetable broth, tamari or soy sauce, and miso that you use. You can use lower sodium products/brands, if preferred. We also find this perspective interesting.

  14. Nicole says

    Oh my gosh this was amazing! I adore ramen and have never tackled it at home before… I’m so grateful to have encountered a recipe that takes the intimidation factor away – this wasn’t so scary at all! I accidentally added the miso in early with the broth rather than closer to the end but no complaints at all. I also added a little brown sugar into the broth near the end as I was tweaking it, and didn’t both straining it. Super yummy.

  15. sk says

    I read the recipe wrong and just put the tbsp of miso in along with soy sauce 😭. Will it be a goner? Is it still okay to consume if the miso is added and then cooked for an hour?? Please help!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Jessica says

    I made this and it was delicious! The best soup I’ve ever made! Do you think there would be a very big difference if I made it with fresh mushrooms instead of the dry ones?

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Jessica! Fresh mushrooms might work, but won’t be quite as flavorful. Hope that helps!

  17. Anja says

    I’ve made this once and loved it. I want to try to make the broth in my instant pot any tips? Have you tried it using an instant pot? I figured I would just do it as written then pressure for 30min or so?

  18. xera says

    this was amazing!! i made it for my roommates, i used half soy milk and half water (mixed with better than bullion) to make the veggie broth base richer/creamier!!
    thank you for sharing

  19. Yuri says

    You killed it as usual! My husband and said this is restaurant quality ramen! Will be making it again and again! The flash fried tofu stayed crispy until the last bite!! Just mouthwatering!!! 5 stars doesn’t describe accurately how delicious this is!

    Thank you so much bringing this into my life!!

  20. Rose says

    This looks amazing! I’m confused when I put in the miso paste? The directions say to do it after it’s been simmering for a few hours, but the video shows you adding in the paste after you strain the broth. Help!

    • Support @ Minimalist Baker says

      Hi Rose, sorry for the confusion! Either will work in terms of flavor, but adding it later helps preserve the beneficial bacteria in the miso. We’d recommend following the written instructions for best results. Hope that helps!

  21. Vanessa says

    This is the second time I have made this ramen recipe and it is a winner. You can definitely dilute it with more water as it is quite rich, but that’s not an issue at all. I also used spring onions instead of normal onion and 1 tbsp garlic infused olive oil instead of garlic to reduce the fructose and just omitted the use of grape seed oil. I also added porcini mushrooms to up the umami in the broth. So so good.

  22. Claire says

    Honestly, this is one of the most delicious vegan/gf ramen recipes I’ve ever eaten! I used brown rice miso because it’s all I had. And I used more garlic & ginger because I’m big on extra heat. I’d give this one a 10/10. I’ll definitely be making it again!

    • Jan Kutti says

      This was SO good. I was missing my favorite ramen place due to quarantine and was craving to have a hearty bowl. I’m so glad I made this. I couldn’t believe how easy it is to make ramen at home especially at a fraction of the cost of dinning out. Thank you so much for this recipe.

  23. Margo Fredericks says

    This is a fantastic base recipe. Easy to add other veggies, and always more ginger for me :)

  24. Trying to make ramen for the first time says

    Hey, wonderful recipe. Thank you for sharing! A question though: My broth is suuuuper salty, is there something I can do about this? Or is it supposed to be salty to flavour the other ingredients?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is supposed to be quite salty because the noodles have no flavor until they hit the broth. But if it’s too overwhelming you can dilute with warm water!

  25. Tina says

    Loved this recipe and the rich broth the shitake gives to it. I added a tbsp of tahani which also helped enhance the flavor and used a korean soybean paste instead of miso. I wanted to make a tantanmen (minced pork) so I used this recipe to make it using tofu. It gave me the saltiness of a bowl of ramen at my favorite restaurant!

    Spicy Fried Soy/Tofu Crumbles:
    Half a package of extra firm tofu, pressed, crumbled
    1 tsp garlic, minced
    1 tsp ginger, minced
    1/2 tbsp tamari
    1 tsp rice vinegar or sake
    1/2 tbsp soybean or miso paste
    1 tsp red chili oil

  26. Kimberly says

    This is delicious. I didn’t have miso cuz quarantine, so I used one instant miso soup packet for 1/2 this recipe (I prepared 2 servings instead of four). I don’t know how this would taste with real miso, but the end result was more than flavorful enough. I added half a fresh tomato to the broth (using up old stuff), and boiled it for 2.5-3 hours. I strained the broth but next time maybe I won’t. Recommend flavoring the veggies and tofu/etc toppings; I was in a rush and just grilled it all in my panini maker, and it was definitely missing something. Give this a try!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kimberly. We are so glad you enjoyed it! xo

  27. Hannah says

    Oh wow this was so good! My first time making ramen & my family loved it. I didn’t have dried shiitakes so just used regular, but added them in during the last couple minutes of sauteing the onion/garlic/ginger to bring out some additional flavour. I did have to add about 4 extra cups of broth at the end, but the mushroom flavour was still so deliciously rich.
    For serving, I used the miso glazed carrots (and a bit of broccoli I needed to use), lots of green onion, crispy tofu made spicy by adding a couple Tbsp of chili garlic sauce at the end of cooking & sprouts instead of bok choy as that’s what I had on hand. The only thing I wish I did differently, was make a double batch! :) Thanks for yet another great recipe.

  28. Maggie says

    Can I replace the miso with anything else or leave it out completely? I am looking forward to making this ramen but unfortunately I am not a huge fan of miso at all. Thanks!

    • Support @ Minimalist Baker says

      Hi Maggie, we’re not sure of a substitution. The miso does add a lot of flavor. But just try omitting it.

  29. Ceilidhe Speirs says

    Thank you so much for this epic recipe!! I made your ramen and your DIY veg stock/broth. So so so amazing, my housemates were over the moon! I used regular mushrooms as couldn’t find shiitake. And topped with miso roasted carrot and Brocolli, blanched spinach, chopped chilli and spring onions! So good! Will definitely make again :D :D. Thank you for your awesome recipes!

  30. Rebekah says

    Made this today, absolutely delicious! Glad I had read the comments about adding water at the end as was quite salty before hand. Will definitely make again- thank you!

  31. Alanna says

    Loved this! Did anyone else read 13 inch piece of ginger, not one 3 inch piece? Hahaha thankfully my spouse caught that before I over gingered this. I used vegetable “better than boullion” to make the broth and it was too salty, added several cups of water to the broth at the end and it was perfect. Next time will do less boullion. Great easy recipe, thanks!

  32. Ceilidhe Speirs says

    Hello, making this tomorrow! I’ve made your veg broth already and loving it! Would it be possible to sub spinach for bok choy? I can’t find any bok choy at the moment. If so, would I be able to glaze the spinach leaves in miso too? Thanks so much

    • Support @ Minimalist Baker says

      We haven’t tried that, but we think it sounds lovely! Let us know if you try it!

  33. Aviva says

    I had been craving ramen for a really long time, specifically from a certain restaurant, even before self-quarantine! My mom and I made this for my birthday and even though making it was very involved, it was totally worth it! It tasted exactly like the ramen I had been craving, maybe even better! I would highly recommend.

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, Aviva! Thanks so much for sharing! Happy belated birthday =)

  34. Lisa says

    Highly recommend! I made this for my boyfriend last night who LOVES ramen and it was a hit! I substituted one cup of vegetable broth with water because I wanted to make sure it wasn’t too salty but when I make it again I will use the suggested amount, it needed the extra cup but was still delicious. I added sesame seeds, scallions, nutritional yeast, and chili garlic sauce, carrots and bok choy as suggested. We loved the miso glaze so much we added it right into the broth- so good! I only had spaghetti on hand and it worked out perfect. I have tried a bunch of your recipes and they are always delicious-Thank you so much!

  35. Joanna Hernandez says

    It was very good! I used rice noodles to make it GF. The only thing I would Change next time Is way less vegetable broth paste because it was too salty for me. I used reduced sodium Tamari vegetable broth and low sodium miso and it was very Salty. Still edible. I will try it again soon. So good on a rainy day.

  36. Katrina says

    Thank you so much for this recipe! Being stuck at home I have been craving ramen something fierce and this gave me just what I needed. I topped with the miso-glazed carrots & bok choy, enoki mushrooms, nori, and sesame seeds. This hit the spot!

  37. Peter Goodwin says

    What is the weight of a 3″ piece of ginger? We have made it a number of times and really enjoy it but we’re always trying to get the ginger content right! We make with extra firm tofu pressed, marinaded and baked. Delicious! Thanks for what you do Dana!

    • Support @ Minimalist Baker says

      Hi Peter, we’re so glad you enjoyed it! We don’t have a weight measurement for the ginger. But different ginger crops can vary in potency, so we’d recommend adjusting to taste.

  38. Kay E Jay says


    I’m slightly ashamed to admit that I’ve followed your blog for years and I’ve been meaning to leave reviews as I’ve loved every recipe I’ve attempted but this one made me stop (after I finished a bowl) and force myself to write. SO delicious!!! Never thought I could pull off ramen but this recipe is clear and the results are incredible. Thank you!!!

    • Kay E Jay says

      As a follow up, I had to use tahini because I didn’t have sesame oil and I only had brown rice miso on hand. Used both of those ingredients for the miso glazed carrots also. This was a huge hit with my teen and I can’t wait to try the recipe as written!

    • Support @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Kay! We’re so glad you enjoy our recipes! xo

  39. Trina says

    Made this tonight, everyone in family loved it. Added extra veggies as well as the miso glazed carrots and the book choy.
    Thank you,

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Joel. We are so glad everyone enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Megan says

    Currently have a “shelter in place” due to Covid-19 and trying to figure out what to make my fiancé as his birthday dinner. I’d like to make this with what we’ve got on hand (have to swap out the veggie toppings a bit) but I’m wondering if I can swap out the dried mushroom variety with any success. I have dried wood ear, chanterelle, and fresh and dried king trumpet. I don’t have miso paste… I have miso soup packets though.. if that may somehow work? Not great options here, I know.

    • Support @ Minimalist Baker says

      Hi Megan, we think the wood ear mushrooms may work! Or perhaps the others. And maybe just a tiny bit of miso soup packet? Let us know if you do some experimenting!

    • Jessica says

      All dried mushrooms work! They taste delicious! We made it with mixed dried mushrooms (from Costco) and they all added flavor and texture. So good!

  41. Emma says

    This is one of my favorite recipes to make for a large pot luck dinner with friends :) It has worked wonderfully as a ramen-bar style meal with transferring the broth to a crock pot and having the noodles, miso roasted veg and other toppings on the side for a make-your-own ramen bowl! The flavors are deeply rich and so satisfying. I am a big fan of adding toasted sesame seeds. Thank you for this!

    • Support @ Minimalist Baker says

      Great idea, Emma! We’re so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Ella says

    Hello! I have yet to make this, but i wish to make it tonight for dinner. But I have one problem, I don’t like using products high in soy, such as Miso, so I was wondering if there is any substitute for it?

    • Support @ Minimalist Baker says

      Hi Ella, you could try using chickpea miso (made from chickpeas instead of soybeans). Hope that helps!

  43. Erin Butler says

    Gearing up to try this fan favorite. We have cornmeal on hand…do you think that would work instead of corn starch? We love all your recipes Dana!

  44. Bethany Reed says

    Wow, great recipe! I subbed raw agave for maple syrup as I was out, and added a soft boiled farm egg. Filling and delicious!

  45. Carla @ Foodie Digital says

    I won’t lie – this was a wee bit more effort than the ramen that I usually make, but taking the time to prepare the carrots and the bok choy as described in the recipe instead of cooking them in the broth takes this dish to the next level! The only change made was to use the fresh shiitake mushrooms I was lucky enough to have on hand. My family could not stop raving about this dinner!

  46. amanda castonguay says

    One of the most recipes I make from this blog. Love it. It’s great and easy, after a cold day. I add kombu to it, which kicks the flavor up a bit. My husband who eats meat, loves this as well. If you could make a meat/fish protein that pairs well with this, I would appreciate it! I love the tofu, he does not.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Courtney Farmer says

    This recipe gets two thumbs up from my husband and I. It was delicious as is! Thank you for posting. Happy New Year!

  48. Carmen Roman says

    This broth is awesome! I made it in advance for some awesome friday night ramen. I may have snuck a few sips. Delish! I have some ramen eggs curing in the fridge. I’m excited for the whole dish to come together! Definitely making this broth again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You don’t have to strain! We just find the onion texture distracting to the other elements of the soup. But it should taste good!

  49. Sue says

    I made this for the second time today. Followed the recipe for the broth exactly both times. It is a really flavorful broth….now will be my go to. Made the carrots and bokchoi. I had not previously used Miso…now I will continue to find ways to incorporate into my cooking. I made the tofu the 1st time by the quick fry method, but today I did your baking method as the oven was on for the carrots….just made sense to me. Your IG posts are great, and I enjoy browsing your website. Really great content.

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Sue! We’re so glad you enjoy our recipes and posts! xo

  50. Carrie MacGillivray says

    This is a family favourite, especially with my teenagers. My daughter layers leftovers in a mason jar and takes them to school for lunch.

  51. Lynn says

    Fantastic ramen!!!! Sweet, salty, umami. I loved the miso roasted carrot and the bok choy and the broth had so much flavour. The whole dish was absolutely delicious. I’ve made several of your recipes recently and they’ve all been great. Thank you !!

  52. Diane says

    Just made this. Delicious. I made with fresh shitaki since that’s what i had on hand. I slow roasted in a pan till very golden than added to the onion. Broth came out yummy, but i want to try with dried shrooms. The miso glazed carrots and bok choy are great!

  53. Scarlet of Family Focus Blog says

    My kids love ramen noodles. I usually buy the packages and then work to add lots of healthy ingredients to the broth but your ways sounds so much better. I can’t wait to try the ramen broth from scratch. Thanks for the recipe!

  54. Kelly says

    Looking forward to trying this! I’ve found a place in my city that makes a delicious spicy creamy vegan ramen…any suggestions as to what to add to your recipe to get the spicy and creamy?

  55. Sarah says

    Super yummy! I didn’t change a thing and did the miso glazed carrots and bok choy as the accompaniments. Highly recommend for ramen lovers who don’t want to pay close to $20 for a bowl anymore!

  56. Lori says

    Made this for friends last night and it was SO good! The broth is so flavorful and was a big hit. I was a little short on time so instead of roasting the carrots, I just sauteed them in the cast iron skillet over medium heat. I also chopped the bok choy into thick strips to make it a little easier to eat, then briefly cooked it in the same skillet once the carrots were a little soft. I will definitely make this again!

  57. Lorie says

    I made the Ramen for my daughter for our family birthday dinner. Made Lasagna for us and my youngest is vegan and she was craving Ramen. It was absolutely yummy. I made my own veggie broth with the usual celery carrots onion and garlic and I added ginger and lemon grass. I followed the recipe for the soup except I marinated the tofu with the same miso tamari lime sauce for the carrots and Bok Choi then coated with the corn starch. My daughter loved the ramen soup

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lorie! We love your modifications and are so glad your daughter enjoyed it. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Emma, it might work, but we aren’t sure it will be quite as flavorful! Let us know if you give it a try!

  58. Julie says

    This was absolutely DELICIOUS! I have a mushroom allergy, so I had to leave those out. Other than that, every element of this meal was perfection. The roasted carrots and bok choy, the flash fried tofu, all of it! So so SO yummy. This is the third recipe from minimalist baker that I’ve tried, and the third home run. I would make any recipe this woman shares!

  59. Ramen lover says

    I feel CHEATED. I cannot believe I have been paying $18+ for some tasteless water and boiled vegetables. In fact I thought I was getting a good deal, I was recommending these places to my innocent friends. Then today I make this ramen and I want to call every ramen house I have ever been to and ask for my money back. My mind is blown away. I just spent 3 dollars for the best bowl of ramen in my life. My husband asked for two. I have been telling all of my friends to make this and taste their lives changing forever. Dana, you are the best. If it doesn’t work out between you and John I’ll leave my husband to be with you. I love you. PS I also love your pizza burgers from your cook book and every recipe I have ever tried from you

  60. Eileen says

    First time I’ve ever made ramen and it was SO good! I made a couple of changes; first I did not use any oil or tofu, also, I substituted coco aminos for all of the soy/tamari, I didn’t have dehydrated mushrooms so instead I used mushroom seasoning and sliced some fresh baby bella mushrooms. I did not strain the broth, and lastly, I added corn as an extra topping. Delish!! Next time I’ll double the broth recipe and freeze some. Thank you!!!

  61. Sheri says

    Made this tonight. I realized too late that I need more large pots ? but it turned out in the end. My daughters loved it!! Can’t wait to have the leftovers tomorrow. The tofu was fried perfectly. Nice little crust on the outside. Will use that technique probably every time I do tofu now!
    My only “complaint” is that it wasn’t in your cookbook because this will quickly become a warm weather staple in our house.

  62. Mona says

    I made this today. Both of my boys who are vegan loved it! I used both dried and fresh shiitake mushrooms. Thanks for posting this recipe!!

  63. Emilee says

    Making this recipe now and can not wait to try it… smells delicious! I love all of your recipes. However I wasn’t sure when to add the sesame oil. You list grape seed and sesame in the ingredient list and then at the beginning say to add the oil with the onions, garlic and ginger. Wasn’t sure which to add at that time. Later in the recipe I see you mention to add more sesame oil if needed. But I wasn’t sure at which step to initially use the sesame oil. Could you clarify! Again, thank you for so many amazing recipes!

  64. Tetiana says

    Great recipe! The broth tastes like ramen broth I bought in the restaurant! Highly recommend this recipe! Although it’s not fast one but tastes like a real deal! :)

  65. Crystal says

    This looks amazing. Any suggestions to use in place of miso paste for the broth and glazed carrots? I cannot buy it where I live. Thank you.

  66. Amanda says

    We made this tonight, it was fantastic! We made the broth almost as directed (we couldn’t find dried shitake so we used left over dried mushrooms we had on hand) and after an hour the smell filled the house. We weren’t interested in turning in the oven because if the heat and we got a different asian green than expected in our CSA box so we stir fried carrots, zucchini, fresh shitake mushrooms and baby yau choy with the miso glaze which complimented the broth very well. We were lazy and didn’t do anything exciting with our tofu. We have leftovers for tomorrow and can’t wait to eat them. Thanks!

  67. Yana says

    This ramen got approved by my non-vegan mother-in-law who is Japanese. That says a lot.
    If you need to please a mixed crowd (consisting of herbivorous and omnivorous friends), you can’t go wrong with this recipe.

  68. Mark says

    I’d like to make this, but I’m on a low sodium diet. This dish exceeds my entire daily allowance. I don’t see where it’s all coming from. Anything I can cut from the ingredients list to bring it down under 500 mg?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could cut back on any salt and use reduced sodium vegetable broth + soy sauce / tamari!

  69. Jamie says

    This ramen broth is great! I’m not even vegan, I just like making tasty food. I’ve been hunting for a ramen broth which I can make myself easily at home. This broth is very flavorful with a nice cloudy top. It smells like celery soup when cooking, but after 2 hours becomes a wonderful soup base. Thank you for the great recipe, I’ll definitely be making this again!

    Instead of straining the solids off at the end, could you blend them in with a stick mixer? That might thicken up the broth even more.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can definitely blend in the solids! It just makes a thicker broth, which I don’t usually prefer. But let us know how it goes!

      Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xoxo

  70. PCG says

    This looks delicious, but with the flash frying and glazing, I can’t say that it is a simple recipe. Maybe I can try it during one of my vacation days.

  71. Alexandra says

    This recipe is so delicious! I made the broth in my pressure cooker (1 hr) and it’s so flavorful and hearty. Yum!

  72. Kiki says

    I love this dish! I have made it several times and each time it’s been the bomb. It’s so cheap to make (I feed a family of 5 to 7 depending who’s in town) yet so filling and satisfying. The recipe needs no alterations at all. You always hit the mark. The broth is so tasty and I now have a new way to make tofu! That “flash” frying method was so delicious. I’m making my tofu from now on like this. This entire vegan family LOVES you. When I’m cooking and I tell them it’s one of your recipes my family is like, “Yassssss Mom”. Ha! Thank you for being so amazing and sharing your gift.

    – Kiki

  73. luisa says

    i made this for my partner and i and we absolutely loved it. i boiled it for 1.5 hours and it was perfect. we went to an amazing vegan Japanese restaurant in our city that has a Michelin star and my partner commented to everyone we were with the ramen i made was better than the one he ordered. i feel that’s saying a lot! really easy to make but i do feel like the recipe makes less than for 4 so just note that. will absolutely make this again!!

    • Sonal Arora says

      Hi, I made this. I didnt follow the recipe to the T as needed to adjust the serving size. It was amazing. Should have added more broth. Thanks you! Wish I could share a picture too!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So kind! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  74. Zoe says

    Just made this with some minor tweaks with the roasted carrots and tofu. Came off as a very impressive dinner for a friend of mine and I and it was all fairly quick :) definitely making this again

  75. Eric Crislip says

    My gosh Dana, this sounds absolutely marvelous! However I did notice you recommended using a plastic bag to cover the tofu in corn starch. Given that you can do it very easily without the bag, can you please note that or remove the reference? I love your blog and keep up the good work!

  76. Tracy Warner says

    This broth was so lovely! I like a chewier tofu, so I over fried mine in the over for 30 minutes with some soy sauce and sesame oil. I also kept the carrots raw for the crunch and added some chili oil to the top at the end for an extra kick!

    If you don’t have yellow miso paste, red miso worked well for me!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Tracy! Happy cooking!

  77. Heather Hoiness says

    This was so, so good! I added more ginger, more garlic, and more tamari than was called for because I like some bold flavours and I don’t regret it. The miso glazed carrots were so flavourful and gave a nice toothsome texture to the dish. I didn’t fry the tofu so I didn’t have the firmness from that but rather Iused medium tofu and quite liked the silkiness of it in this dish. One question: does the broth freeze well?

  78. Casandra says

    Super yummy! I’ve made this several times now with snap peas and spinach or kale in place of the bok choy. Once my CSA starts I’ll try it with the bok choy. Thanks for another great recipe Dana!

  79. Tanvi Buch says

    LOVE THIS! I’ve made it four times already in less than two weeks. SO GOOD. Thank you. I fear I may have turned my family off restaurant ramen forever. This recipe, and your beet/quinoa/black bean burgers are a constant on the dinner table.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  80. Lynne says

    This is my new favorite soup recipe! I omitted the shitake mushrooms, the scallions, and the tofu just bc I didn’t have those things. I used baby Bella mushrooms. I always use Liquid Aminos in place of soy sauce. I used vegetable stock rather than broth bc it’s more flavorful. And I used plain rice noodles. I’ve made it twice in two weeks. Love it so much!

  81. Joe says

    Yum! Thanks for the inspiration as always, Dana. We featured your recipe on our cheap vegan ramen recipes blog post.

  82. Patricia says

    This turned out lovely. It’s really nice and light. If anything, it could use a *bit* more flavor, but I think mine was a little bland because I used fresh mushrooms (dried have more flavor apparently). Also, I didn’t simmer the full hour because I was starving ?, but it was still very good. I added sliced baby bok choy and shredded carrots before serving. Thanks for the recipe!

  83. Derica says

    So good! I’m not a fan of mushy tofu in soup so I replaced the protein with some Gardein teriyaki chicken strips that I fried up and tossed in at the end.

  84. Haley Maier says

    The broth tasted really rich, worth the wait. Usually I wouldn’t throw out the onion/ginger, but it tasted weird left in. I couldn’t find dried mushrooms so I used long noodle-like korean mushrooms. The carrots failed for me, they burnt really quick, the sauce burnt to the foil. Tofu was good, it added more flavor letting it soak up some broth.
    My local Japanese restaurant makes similar tofu, but they use silken! I wonder how they can fry it without falling apart? But it melts in your mouth and tastes like heaven.

  85. Selina says

    What’s a good alternative for the mushrooms as I am allergic to them and have noticed that many vegan recipes call for them for flavoring?

  86. Cristina says

    Wow, thank you so much for this recipe! Ramen is one of my favorite comfort foods and it’s too expensive to go out every time I’m craving it, so I gave this a shot – and I was so, so pleased with how it came out. The broth is incredible.

    I followed the recipe for the broth but changed it up with the toppings: I wanted to mimic some of my favorite ramen restaurants, so I went with mixed greens, bean sprouts, enoki mushrooms, sriracha and chili paste. I also used the miso glaze mentioned in the recipe on my tofu. Insanely good, restaurant-quality ramen!

  87. AP says

    Do you rehydrate the dried shitake mushrooms first? I have so much trouble with mushrooms because I can’t figure out how to clean them sadly so I figured the dried mushrooms will be way easier to handle. Thanks!

    • AP says

      Also, did you put them in the broth to become rehydrated inside the broth or did you rehydrate them in water and then put them into the broth?

  88. Jackie says

    I’ve made this recipe a couple times and it is SO good, not to mention always a hit for the friends and fam I make it for! Do you think it’s possible to make this in the slow cooker instead of stove top? If so, what kind of switches would you suggest?

    Thank you SO much for creating such fantastic vegan recipes!


    • Support @ Minimalist Baker says

      Hmm I’m not sure! We don’t have a slow cooker and can’t say for sure how it would turn out, but if you experiment with it, report back on how it goes!

  89. Alex says

    Hi! I made a quicker version of this due to lack of time and it turned out great! I made the glazed carrots and I tossed some fresh mushrooms with them,it was delicious! I like your website, thanks for sharing!

    Ps. I am Venezuelan and I was happy to see you have a great arepa recipe, if you ever want to do something different with the dough try making “bollitos”. Traditionally you eat them with lots of butter and cheese but I make a vegan version with sauteed mushrooms, black beans, avocado and salsa. Here is a link if you want to check them out. http://venezuelanfoodanddrinks.blogspot.com/2014/09/the-venezuela-bollo-boiled-cornflour.html?m=1


  90. Garden2home says

    After spending literally 3 days making a traditional, pork based, ramen broth for ramen night with my friends, I found out that day that one of them doesn’t eat pork! Not wanting to exclude her, I looked for a quick vegan recipe and found this. It came together in no time and tasted amazing!! I added kombu and used some extra mushrooms for the broth, and I swear it was better than the pork broth (or at least WAY less work!). This is my new go-to for a quick satisfying soup :) thank you!!!

  91. Jem says

    I just made this and it was incredible! Loved the addition of the miso glazed carrots and pan seared tofu. Such wonderful flavor. Perfect ramen recipe! Thank you!

  92. Alexz says

    Looks so great! Could I make this in a slow cooker or instant pot? That way it could simmer longer while I’m not home?

    Would fresh mushrooms work as well? If I don’t like mushrooms, should I skip them all together? Or does it add depth to the broth and not taste like mushrooms anyway?

    Last question – for the vegetable broth, do you think trader joes box broth will be good? I also have vegetable consume powder I could add?

    Thank you so much!

    • Support @ Minimalist Baker says

      Hi Alex! Its worth a shot! We don’t use slow cookers/instant pots and can’t say for sure as we haven’t tried it ourselves. Let us know if you give it a shot! As for the mushrooms, you can leave them out if you like. Lastly, Trader Joe’s broth should work just fine.

      • Alexz says

        It worked really well! I put it in the InstaPot on the soup setting for 1 hour and the flavor developed really well. You can read more about it on my Instagram @VeganFoodTaster
        The one note is that it does lose some liquid, so the 4 servings probably turn into something like 2/3.

  93. Darlene Walsh says

    This is amazing! Currently enjoying right now! The only change is that I used ramen broth which they happened to have at the grocery store. It is so delicious!

  94. Jamie says

    This was absolutely AMAZING!!! Because of busy days running around with the kids after school, I decided to cook this up in the morning and then throw it in the crockpot after deglazing. (I suppose you could put the whole thing in the crockpot, but I wanted to saute the first 4 ingredients.) When I got home, the whole house smelled awesome. The broth needed some extra water, since it sat all day cooking away, so next time I would add a few cups of water initially. In the evening, I just needed to cook the noodles and tofu and dinner was on the table. YUM! Tasted super nourishing too.

  95. Luann Rae Johnson says

    My family lived in Japan for a year. I fix a meal once a week for our now grown son , his wife and children. My husband and I are WFPB and my son’s wife does not like vegetables. So, deciding on a meal to fix is always a challenge. This week our daughter-in-law suggested soup, and our son extended the thought to Ramen. Thus, I made this recipe tonight, with grilled chicken chunks on the side. It was a HUGE success! Everyone raved about the meal and ate everything. I made it with Better Than Bouillon Vegetarian Chicken Flavor. My husband said it was better than what he gets in restaurants. Thank you SO much for this amazing recipe…that has now become a major recipe in our dinner meal repertoire.

  96. Hannah says

    Made this today. For us it was too much ginger, but maybe our ginger was just thick or something. 3 inch seems like a lot though. Will make again, just with less ginger.

  97. Isha Alexander says

    I made this today for my husband and I, we LOVED it. I need to play with the broth a bit (but that was a cooks error-not the recipe!) and I think next time I will stir fry the noodle a bit for some additional flavor. I will definitely be making this again. Word to the wise, the carrots and bok choy-they really made the dish special!

  98. Stephanie says

    I made this yesterday and it was delicious!!! I went grocery shopping before I found this recipe so I made a couple of substitutions based on what I had, but tried to follow the original recipe as closely as I possibly could. Using the ginger, onion and garlic and letting the broth simmer for an hour and a half really deepened the flavors and was definitely the most enjoyable aspect of the dish. I also used fresh shiitake mushrooms instead of dried, and I used a miso soup powder mix instead of miso paste but I think the flavor was spot on. I also threw in some baby spinach and corn which added a little freshness to the deep richness of the broth. The tofu was amazing as well, I sliced mine thin and used soy sauce and a little liquid smoke- almost tasted like bacon :-) Thanks for this wonderful recipe!

  99. Christine says

    This recipe is so delicious, my partner and I made it two nights in a row! We used fresh, rather than dried, mushrooms and brown rice miso (purely because it’s what we had on hand), and oh my god. I can’t express enough how tasty it was. We used chestnut mushrooms for the broth and let it simmer for just over an hour. We then topped with king oyster, shimeji, and enoki mushrooms that we’d sautéed in garlic and soy sauce, along with some steamed pak choi, sautéed bean sprouts, and carrot and courgette ribbons. We did use a stock cube so are excited to try this with fresh, homemade veggie stock next time! Thanks for the great recipe :)

  100. John says

    Thanks, never made ramen before made tonight and was lovely and actually pretty easy. No bok Choi but subsited white cabbage instead which was tasty but not as good looking as something dark green. I used smoked tofu as had some that needed eating and it worked nicely. It’s a great broth recipe that’s easy to tweak ( maybe a little less ginger and a touch of chilli next time) and am looking forward to trying it. The miso glazing would be suitable for differing vegetables, so all in all a moreish, pretty healthy and potentially very versatile dish. Thanks so much?

  101. Megan says

    Hi Dana! This is one of my absolute favorite recipes from you! Thank you SO much! I love it. Also, just wanted to thank you for making your recipes accessible. Honestly, just can’t thank you enough. Finding good, healthy vegan recipes online is challenging and I am so grateful you allow them to be available to all of us. Thank you, thank you!

  102. Edwina says

    Just made this – and it was so lovely (and fairly easy).
    Thank you so much, I can’t wait to share this with a big crowd!

  103. Sarah says

    I made this last night for dinner and it was DELICIOUS!! Didn’t have tofu, so left that out, but added spiralized zucchini and red peppers. The mushrooms added a lot to the flavor of the broth. Great recipe with so much room for improvisation depending on what veggies you have on hand. Will definitely make this again and again!

    Can’t see an option to leave a photo, but it was so pretty too!!

    • Support @ Minimalist Baker says

      Glad you enjoyed it, Sarah! Share your photos with us on Instagram using the hashtag #minimalistbaker and we’d love to see what you cooked up!

  104. Janine Tacey says

    Arrived home from 2 months in Vietnam a short time ago. Missing the Vietnamese dishes, I chose to make this with ramen noodles from local Asian market. It was superb, excellent flavor and very reminescent of dishes from Hanoi. Thank you for this keeper recipe!

  105. Craig Mohler says

    This is an amazing recipe! I’ve been looking for a good vegan ramen, and I will look no further. Made it as written, and it simply could not have been better! This is a new staple in my vegan house.
    Thank you!

  106. Eli Tweed says

    This is an incredible recipe! I used to live in Japan and have been craving ramen but nothing I’ve tried making before has recreated that authentic japanese ramen taste but now I have the perfect recipe. I added Japanese seven spice – as I’m addicted to the stuff.

    Thank you so much!

  107. Ashley says

    This is the BEST vegan ramen I have ever tried (and I’ve tried A LOT)!!! I used regular carrots instead of miso glazed and the tofu I seasoned with some wasabi seasoning salt I had. I also used Edward and Sons “Not Beef” Bouillon Cubes instead of vegetable
    Broth, which I think really gives it a meaty/umami flavor! Other than that, I followed the recipe to spec and it’s so wonderful and flavorful! It tastes as if it’s been simmering for hours, but only requires one hour of cooking time! I’ve made it three times in 10 days and I still can’t get enough! Thank you for this recipe!!!

  108. CAROL says

    This broth is incredibly satisfying and deeply flavored. I have made it 2x now. The first time I made it I used ramen broth and the 2nd time I used veggie. I much preferred the ramen as something in the veggie overpowered the more delicate flavors. To enhance the flavors the 2nd time I threw everything in the blender after the cooking was done, and oh my…it was wonderful. I am time constrained so I matchsticked the carrots and threw them in with the noodles, threw in the bok choy and (unseared) tofu the last minute of boiling. Topped with radishes, green onion and chili sauce. LOVED IT.

  109. Valeria says

    I tried this today and it was very very nice!!!
    I didn’t have shijtake mushrooms so i used wild mushrooms, and it was still ok.
    Also I added some chilli because we quite enjoy hot broth but honestly i recommend trying it out! Thank you so much for sharing! :)

  110. Lieselot says

    I made this yesterday and was just now enjoying the leftovers,
    this is my first time making ramen and it was delicious!!! I added all the toppings (the tofu, glazed carrots, glazed bok choy, spring onion and added some slices of chili pepper) and enjoyed it with sriracha sauce. The miso glaze is amazing !!! Highly recommend adding the carrots.

    Will definitely be making this again!

  111. jennifer berger says

    Id love to post a picture of mine but it won’t let me!!! It was excellent!!! Great recipe! Thank you!!

  112. Pamela says

    Super impressed with this recipe but very startled that you recommend using foil. Foil is very dangerous to use in cooking. I will be using parchment paper to keep it safe as well as healthy.

  113. Emmanuel Gruijs says

    Hi, I love your recipe. Simple and tasteful.
    Next Sunday is my birthday and for the first time in many, many years I have decided to organise a party and cook for all. A “Ramen Table” is part of the food I will serve for around 50 people, including children 6-12.

    Panic hit when 2 couples said they were vegetarian/vegan, as I alsways use meat or fish (bones) as the basis of self-made stock. Your way of “just making it this way” helps a lot. Thank you!

    I will though add 5-spices and a few star-anis, plus crushed koriander- and anis-seeds to give it a different kick. A few bay leaves also add to the taste experience, and a crushed stalk of lemon grass and some lemon rind give it some freshness. With the toppings, I advice to also offer some small bowls with piment-like powders, iike piment d’espelette which gives a nice little throath heat at the end, or crushed paradise pepper for a more almost minty flavor to be sprinkled on the bowl the guests put together themselves.

    Up to making 10 liters of broth later this week, of which 2 liters of your vegan one with the above. Will send pics and info afterwards if I remember, as I often forget to take pictures before all is eaten, so I end up with pics of empty plates.

    Kind regards and keep loving food and sharing recipes!

  114. DJ says

    This recipe is delish. The only addition I made was adding cayenne pepper and red pepper flakes for spicyness. 10/10 would make again!

  115. LIly says

    Singlehandedly my favorite recipe of all time. Seriously, I can’t cook but even I can’t screw up the beautifully simple recipes you publish, and this is no exception! I’ve made this so many times I’ve lost count, and it’s always been a crowd favorite. Keep up the amazing work! :)

  116. Viktoriya says

    I made this recipe a few days ago and although I absolutely loved some elements of it (veggies, versatile, plus the miso glaze was incredible and I’ve already used it for other recipes), I didn’t think the broth was as amazing as it sounded from the comments. I’m thinking it’s because I’m not a huge fan of ginger and I could really taste the amount this recipe asked for, or maybe it’s partially because I was comparing it to Ramen I’ve had in some of the places in Portland. Either way, I was a tiny bit disappointed because I had high hopes and this ended up being a lot of work and cleanup. However, my husband loved it and I still like the concept of it, so I think I’ll give it another go and see what happens if I put less ginger in it.

  117. Neala says

    I made this yesterday and just enjoyed leftovers and I have to say, I am….SPEECHLESS! Thank you so much Dana for such an unbelievable recipe- I haven’t had restaurant ramen that I’ve liked this much. I made two substitutions: 1. I didn’t have shiitake mushrooms so I used Bella’s and 2. I’m not vegan so I added a soft boiled egg in addition to the tofu. I will be making this time and time again.

  118. Kate says

    This was a huge hit with my 3 year old (she ate the broth and the miso glazed carrots) and with the husband. Made it with red miso because that’s what we had and it was great.

  119. Sunshine Mama says

    I made this. My entire family loved this ramen dish and it tastes just like what we would get in a restaurant. Thank you.

  120. Trish says

    I have made this several times now and LOVE it. It is even quicker and easier now that I have an Instant Pot. I also reuse the dried shiitake mushroom in a ginger pickled/marinated shroom recipe. I often omit the cooked version of the carrots and bokchoi opting for non special treatment vegies. It’s really all about the broth, what ever you put in it is just a bonus.

      • Trish says

        Sure, All I really did was use the sauté feature to get the browning on the onion and stuff, then added the water/broth. Switched to the pressure cooker one time to eat sooner and used the slow cooker option too. The pressure was as tasty but still good. To mix it up I have also found a vegan “ham” bullion. Still palying with settings as far as cooking the soup part.

          • Elizabeth says

            Ah wait, what about the cooking time? How long did you cook on manual pressure? And did you quick release or natural release? And for the slow-cooker option?

  121. Michelle says

    Made this for my son who is vegetarian. Broth is very rich and spicy (maybe because of the ginger). Didn’t have tamari so used soy sauce instead. Will try tamari next time. Miso carrots were delicious. Very filling. Loved it and will definitely make it again. I took a photo but couldn’t upload.

  122. Vegan mama says

    Wow i just made this tonight and it was wonderful!!! I used fresh button mushrooms and worked perfectly, my first vegan dish can’t wait to make more. Thank you

  123. Rachel says

    I pretty much cook from your recipes exclusively. Everyone thinks I am a good cook but really it is all you. I made this ramen for the second time last night and I know I will be making it many more times. It is SO good. Thank you for everything you do. I hope it brings you some joy to know that a little household in New Zealand is enjoying your recipes almost every night of the week.

  124. Caroline S. says

    One other thing I wanted to mention is that I really appreciate your website being so “ad-free.” Some websites are so cluttered with ads that I don’t even bother with them. I’m sure there’s money to be made from the ads, but thank you for making your recipes and website so user-friendly!

  125. Caroline S. says

    I have been looking for a good vegan miso-type soup for a long time. I made yours yesterday, and I have to say it is my new go to favorite – it is perfect! The only thing I added was soft silken tofu squares to the broth before serving. I thought it interesting that both your recommendations for the ramen noodles and the miso are the same brands as I have been using.

  126. Anna Fearer says

    Amazing! I used 4 cups miso ginger broth and 2 cups low sodium veggie broth, I couldn’t get my hands on dried shiitake so I used fresh, I fried up the tofu using bread crumbs, I added radish as garnish and yuzu hot sauce to finish it off. LOVE this recipe, thank you for a beautiful, flavorful, favorite new meal :) It was delicious.

  127. Ron Morris says

    This is fantastic! We made this exactly as written and could not have been more pleased with the flavor. There’s a lot going on here but man is it worth it.

  128. ariel says

    I ate this recipe tonight and even without miso and tofu, it was DELICIOUS !!! I ended up eating two portion s :P

  129. Akash says

    Where are “notes” for this part?

    “see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu” – i couldn’t find it in the blog post.

  130. Randy says

    Hi, big fan of the sight. I’ve made this twice. First time: I used the store bought CM veggie broth. Also, managed to forget about the carrots that were in the oven until they were well blackened — delicious just the same. Second time: Instead of broth, I simply used water (increased to amount to 7 cups as it reduces a lot). I prefer the second version.

    On a side note, this recipe really should (at least parenthetically) be titled “Ramen of a Thousand Pots and Pans”. The eleventh hour was spent washing up the broth pot, strainer, strainer pot, noodle pot, tofu skillet, baking pan, veggie skillet, colander, sauce bowl, et al.

    Thanks for sharing,

  131. Amelia says

    Made this today and it was so tasty. Had a huge craving for ramen and this hit the spot! So good. Thanks for an awesome recipe!

  132. Rico says

    Dana, I want to thank you for giving the world so many great vegan recipes. I pretty much started out with your recipes and continue to come to you for great-tasting vegan recipes. Each one surprises me with how good it turns out. I bought your cookbook as soon as it came out and it is wonderful as well.

    I’m making this ramen recipe this weekend and looking forward to how great it will taste!

    Bone apple tea!

  133. Janelle says

    Made this tonight using Central Markets veggie broth. Let it simmer almost 3 hours and it was amazing! Made the tofu & carrots too along with some other toppings. My meat eating husband raved about the flavor!

  134. Lindsay says

    I never leave comments. But this recipe was so good, I have to give you kudos – my three children and husband gave it an enthusiastic two thumbs WAY up. Thanks for posting!

  135. Courtenay says

    I guess I’m a little over a year behind, but as I made this recipe for at least the hundredth time this evening, I realized I’d never left feedback.
    Seriously, this is the best ramen recipe ever. I’ve followed it precisely, adapted it to what I have on hand, substituted, omitted, and occasionally forgotten key ingredients and it’s always amazing! Thank you for giving us such a delicious and forgiving recipe.

  136. Anna says

    Great recipe! I added a splash of rice vinegar, freshly pressed lime juice and a table spoon of brown sugar to the broth. Then in the end topped everything with a sprinkle of sesame oil and a teaspoon full of roasted sesame seeds. HEAVEN!!

  137. Ella says

    This was DELICIOUS!! I used Better Than Bouillon (“no chicken” base) and Lotus Jade Pearl Rice Ramen. I also sliced the tofu to be long flat and skinny. It turned out amazing, I would make it again in a heartbeat. I added all the toppings except the carrot (because I accidentally burnt those in the oven whoops) but I’m sure it would have made it even better.

  138. tracy says

    I super amped a veggie broth concentrate by adding chopped carrots, peppers and celery (in addition to the recipe prep ingredients) and simmered for an hour and then strained. I also added a 1/4 cup of molasses to deepen the broth flavor. After my ramen noodles were done, I added siracha, sesame oil and tamari to them to add flavor. Salt the water for a any noodle prep. Because I am feeding a mixed crowd, I grilled shrimp and chicken in additon to making the tofu. Next time, I wll triple the broth to freeze and have on hand.

  139. tracy says

    I am confused – are we using store bought veggie broth enhaned with the ginger, onion and mushrooms? The instructions in step 3 indicate to deglaze pot with veggie broth – the recipe and text seem to indicate that the ramen broth was being made from scratch – but if you are adding veggie broth at the beginning f the recipe it seems that store bought broth is what is really being asked for here.

    • Harri says

      I’ve made this a few times, and I’ve used store bought veggie stock every time. It’s a bit confusing because the ingredients list says ‘veggie stock’ but the recipe says ‘veggie broth’ but in any case, store bought broth works just fine ?

  140. Kri says

    I had fun making this. Even if i did have to use knorr chicken broth powder cause i didn’t have vegetable broth. And ate it at 1 am. Before a work day. I’d say that’s the most fun way to make ramen.
    Looking forward to trying it the normal way. :p

  141. Nicki says

    We had this tonight and it was AMAZING! I used Imagine Ramen Broth, simmered for about an hour and a half. I’ve never had authentic ramen, so I can’t compare it to anything, but it was delicious, I can vouch for that. Hubs loved it, too. He said it was better than the ramen he had in San Francisco’s Japantown. Thanks for the recipe, Dana!

  142. lachiah says

    Just finished making this. I let it simmer for about an hour and a half. It was good but the tomato in my vegetable broth (I used Trader Joe’s) sort of clashed with the other flavors. Next time I make this, I’ll use Imagine’s No-Chicken Broth and simmer for 3 hours.

  143. Chelsea says

    Super easy ramen that can be made on a student budget :) already had most of the stuff in the cupboard and way better than the 2 minute package noodles :D

  144. Lily says

    Made this the other day and the results were INCREDIBLE! Hands down the best food I have ever had, and that’s a very high bar!

  145. Azie says

    Kinda confused when you mention Serving size: 1 bowl (of 4) without toppings Sodium: 1903 mg
    Is that the sodium for 4 bowls total or the sodium level for 1 bowl?

  146. Jennifer says

    I made this last night exactly per the instructions (well I had soba noodles so I used those) it was a bit labor intensive and I used a lot of pots and pans BUT rest assured! It was worth it – my husband and I are adding this to our keeper recipes!

  147. Robin says

    I made this last night–thank you! It was delicious and I will definitely be making it again. I would post a pic but don’t see how. I did post one on the “Friendly Vegan Food Sanctuary” Facebook page, though, along with a link to your recipe. Thanks again! Another hit for the omnis in my family! :-)

  148. Mara says

    About how many mushrooms is an ounce? (No where around me sells dried shiitakes, so I’m going to dry fresh ones myself)

  149. Desmond says

    Broth is simmering on the stove as we speak. Can’t wait to serve this to my vegetarian wife when she gets home from work tonight. A real treat indeed! Thanks for this great recipe.

  150. Kriti says

    Thank you for an awesome ramen recipe! I too have felt left out of the ramen craze since veg/vegan broths are hard to find. I decided to give this recipe a try, and not only was I blown away, but so was my carnivore husband. It is now one of his favorite recipes. He has been asking for it again ever since then, so tonight’s the night! I had left out the maple glazed carrots last time since I’m hesitant about mixing sweet and savory, but after reading all of the stellar comments on them, I’ll give it a go this time. Thanks again, Dana!

  151. Dodi says

    Another fabulous recipe! I modified with dry ingredients so we could have ramen soup for lunch breaks on a 3-week backpacking trip. The test run at home got a thumbs up from hubby.

  152. Nanna says

    This was great! I didn’t have any miso paste at home, so I made my own instead with this recipe: 1/4 cup Mayo, 2 Tablespoons Tomato Paste and Thai Fish sauce to taste. There is egg-free mayo to make it vegan.. Added also some gochujang sauce and we were in heaven…

  153. Maire says

    This recipe is now a family favourite! I have made it many times, so easy and delicious. Thank you for sharing it?

  154. Mollie says

    This was my first attempt at homemade ramen and it was delicious! The flavours in this meal are all so powerful in their own right and all complement each other beautifully. The only thing I would say is that I found it all a little too salty for my liking but I think this is down to the miso paste and my heavy-handed spoonfuls.
    Especially impressed with the flash fry tofu! Tofu has been my nemesis since starting cooking with it a few months ago but it’s fast becoming a favourite.
    Definitely recommend but I’d suggest adding the miso slowly and tasting frequently so as not to end up with something too salty.

  155. Natasha says

    I made this last night and it was sooo good! I didn’t have any miso paste though, so I mixed a tsp of tomato paste with some Chinese 5 spice and a little chilli powder. I topped it with peppers, broccoli, spinach and the mushrooms from the broth. It was yummy, and I’ll definitely be making it again soon.

  156. Hayley says

    Hi! Thanks for the recipe! I adapted it to feed more people in my family and for the toppings ended up sauteeing them with sesame oil, salt, and pepper instead of the miso glaze. Maybe I’ll try the miso glaze one of these days. I love your photos of all of your vegan ramen :)

  157. Christina says

    This recipe was great thx! I got tonsie the vegetable broth I had made earlier and froze from veggie scraps… and the flavoring just added on from there. I’m on a candida cleanse so I couldn’t add the maple syrup to the glaze or use carrots. But I used red curry paste to help thicken the glaze and and do flavor it was really good and some stevia. Instead of carrots I used broccolini. Just really good mmm can’t wait to make this again thx!

  158. holly says

    Just tried this for my family today and it gets a thumbs up! I didn’t have the mushrooms so I just didn’t use them, and only had red miso paste. It was SO GOOD! Thank you!

  159. Christine P. says

    Trying this recipe out today – perfect for a gloomy & rainy day! Can’t wait try and taste it :)

  160. Mallory says

    I made this last night! It turned out really well. I simmered for 2 hours and put flash-fried tofu (your recipe) on top. It was just what I needed with this cold I’ve had for a few days!

  161. Benita says

    This ramen tastes AMAZING! We’ve made it twice and it is a family favorite. We will be making it again tomorrow; can’t wait!

  162. Lucy says

    This was amazing! Just made it dinner tonight and my 11-year-old asked if I could make it again tomorrow. Even my picky husband ate his whole bowl.

    I used a crock pot for the browning and simmering (8 hours on low). Also added a piece of kombu for 20 minutes. I did end up adding a bit more soy sauce and some salt by the end. Used your recipes for the carrots (AMAZING) and flash-fried tofu (yum!).

    Thanks so much!

  163. suzi says

    i cannot wait to swim in this SOUP!! can you tell me, before i dive in and make it… the sesame oil, is it plain or toasted?

  164. Jill says

    So excited to make this recipe. Costco (in Arizona) carries organic millet and brown rice ramen by Lotus Foods. Gluten free and Vegan! Goldmine! I have tried so many of your recipes and am never disappointed.

  165. Carlee Kremer says

    I’m in the process of simmering the broth! Cheers to an easy vegan ramen experience :)
    P.s. Where in Portland is your favorite spot to get vegan ramen? I’ve tried the one at Boke Bowl and wasn’t impressed :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I’m not a fan of Boke Bowl. I’ve tried Boxer Ramen and Noraneko, and both are amazing! Noraneko has vegan options.

  166. LFL says

    This looks delicious, but 1903 milligrams of sodium in one meal is out of the question for me. The Recommended Daily Allowance even for younger, healthier people is no more than 2300 milligrams — that’s for an entire day!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I understand. Just reduce the sodium where possible to suit your diet! (Good) ramen is going to be high in sodium, in my opinion. Maybe this isn’t the recipe for you.

  167. Laura E. says

    This is so good!!! Our store didn’t have the dried mushrooms so we just used fresh and it was still delicious! We made it two nights ago and my husband asked for it again tonight. Thank so much for all the great recipes. We love your site!

  168. Rebecca Niziol says

    Nailed dinner with the help of your recipe! I used actual shiitakes instead of dried and left them in the soup for more oomph. I topped with a soft boiled egg, sliced jalapenos, the carrots, and bok choy. Absolutely delicious, I loved it, and my friend raved about it. Glad I made double the recipe so I have lots of recipes.

  169. meghan says

    made this tonight for dinner and i was so good!! in the future i hope to find dehydrated shiitake mushrooms, but fresh were tasty. the miso roasted carrots – AMAZING! i loved them. Next time I would also dice the bok choy before searing. great recipe!

  170. Shauna Fannin says

    Just made this for dinner tonight. YUUUUUM. My God I’ve never had soup so good. The miso-glazed carrots were especially delicious!

  171. Anne says

    Made this the other night and oh my goodness, did I hit the jack pot!! I have been looking for a broth like this for so long!!!! I had to omit the mushrooms because of an intolerance– didn’t miss them. Though I’m sure they would be amazing in it.

    also the miso glazed carrots were incredible!

  172. Nadia says

    So I added a tbsp of Sriracha to the pan when sauteing my onions, garlic, ginger, etc, and then after deglazing put it in the blender until smooth. Put back in pan and continued. I also maple-miso glazed my tofu. This is a FANTASTIC recipe. So thankful that Ill be making this all winter! My husband loved it too.

  173. Irene says

    Hi Dana! I just found your recipe through Tumblr! I’ve been looking for a good vegan ramen recipe for ages now and I definitely wanna give yours a try after reading all the comments! I noticed you use vegetable stock! My question is, do you buy it? Do you do it yourself? I’d rather do it myself I think than going to the store since it’s always hard to find a vegan vegetable stock where I live (Spain). What kind of vegetables do you recommend for the stock? Since the stock is a very important part of the broth! Thank you for posting this amazing recipe and looking forward to hearing your recommendations!

  174. james brusseau says

    Oh my goodness!! This was so darn good! Thank you for posting this wonderful recipe. I loved the miso glaze. I kept the toppings separate and it was awesome as leftovers as well. My wife and I have been wanting a simple ramen and this fits the bill. A million thanks!

  175. Shannon bush says

    This ramen knocked my socks off. One thing I did differently than usual in recipes regarding broth was to make it from the bullion cubes which seemed to make it a lot tastier than pre-made broth. I texted all my friends this recipe and wanted to shout from the rooftop how good it was. Yes, I’m a dork but this is a solid A+ recipe. I’m so glad I tried it.

  176. Anne says

    Dana! I love your recipes!!!! Just realized from this recipe that you live in Portland (me too)! Woohoo! Foodies paradise.

    Anyhow, I have made so many of your recipes and tonight I’m making this… Can’t wait! Also have a couple of your recipes lined up for our vegan thanksgiving- woot!

    Keep doing what you’re doing because you rock our socks (my husband’s too!). Thank you for sharing your talents.

    PS: Noraneko has a great vegan ramen❤️❤️

  177. Francesca says

    I made this last night and it was everything I expected and more! I let the broth cook for three hours and I think it definitely helped!

    For the toppings, I switched it up a bit. I tossed tofu cubes in olive oil, Braggs, salt and pepper and pan fried. I also roasted brussel sprouts and eggplant in olive oil, salt and pepper.

    I used Nona Lim’s fresh ramen noodles, which can be found at Whole Foods. Not vegan, but so delicious!

    Love this recipe and have shared it with family/friends!

  178. Rachel says

    My husband is allergic to mushrooms. What do you think would be a comparable flavor to substitute for the shitake?

    Thanks so much!

  179. Sue says

    Hi Dana, I made this tonight with about 2 oz dried shiitakes. The flavor was so rich and deep. Made the carrots and bok choy, too. It was so wonderful. I noticed my mushrooms were still a bit hard, even after simmering 1 1/4 hours,, so I added another 2C water, a splash of sesame oil and a bit of tamari and now I have extra broth for tomorrow!!! Can’t wait for breakfast!! :) Thanks for another great recipe!!

  180. Logan says

    My partner (a vegetarian who’s been dying to try a veg-friendly ramen) and I found this recipe a bit underwhelming – it was a little one-dimensional (although in hindsight it makes sense since the broth is really onion, ginger, garlic, miso, soy sauce, and mushrooms). We halved the mushrooms as 5oz of dried shiitakes would cost at least $15, and it was still very mushroomy (if anyone else is considering reducing that amount).
    The miso carrots and bok-choi were tasty though – definitely a nice addition.

  181. Alissa Ozyilmaz says

    Hello! First off I’m a huge fan of your recipes! This is the first time I really had a question though.. For the dried Shitake mushrooms, this recipe calls for 5 ounces of them. When I went to the store to get these, they came in packs of 1oz or .5oz. Is this the correct amount? Just checking because buying 5 ounces came to 30 dollars! Thanks! I’m sure this will taste delicious anyway..

    • Logan says

      Hi Alissa,
      Just noticed your comment – I had the same concern. My partner managed to buy a pound (454 g) for about $18 (otherwise it was ~$5/oz in smaller packaging), but we only used about 2.5 oz in ours and it was still plenty mushroomy – the pictures definitely don’t seem to make sense as there are barely any mushrooms, so I wonder if Dana meant 5oz fresh shiitakes?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        The package I got said 5 ounce dried, but perhaps it was misprinted? I can see what you’re saying but until I go back to Whole Foods and double check, I can’t comment. I’ll update it this week though if I find anything out! In the meantime, use the amount that seems appropriate to you. I do remember it being about 1 cup packed in total.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, I believe I need to double check the packaging and update this recipe because several people have commented about that. Go with 1 ounce for now, although I could’ve swore my package said 5 ounces. For reference, my mushrooms filled a 1 cup measuring cup generously.

  182. Leah Porche says

    I did a 30 day vegan challenge and finding this recipe was one of my favorite discoveries on this journey. It was easy and fun to prepare, a hit with the whole family, and I plan to use the miso glaze in more roasted vegetable recipes! The carrots and bok choy barely made it into the soup! Thanks!

  183. Valerie says

    I made this tonight and it was so, so, so delicious! I didn’t have any veggie stock, so I added 1cup of Braggs Liquid Aminos, 1 Tbsp sweet yellow miso, and 1 tsp chili garlic sauce to 6 cups of water instead. I also only had 1oz (not 5oz) of dried mushroom, but it still turned out *delicious*. The miso glaze is super simple but incredibly flavorful, and I know I’ll keep it around as a staple (oh, I didn’t have maple syrup, so I subbed Bee-Free Honee and it worked very well). Thanks so much for helping make cheap packet ramen into an amazing meal; it’s great when you’re on a budget!

  184. SallyT says

    Didn’t get a picture but this was a huge hit with my family. I’m so happy when I make something that everyone likes. Thanks for the recipe.

  185. Kelsi says

    Is 5 oz dehydrated shiitake mushrooms correct? That’s an expensive ramen! I tried to buy that today and it would have cost me $20! Thoughts?

      • Jane says

        That sounds like a lot of Shitake mushrooms…it’s like one and a half package of a package of mushrooms (not from whole foods, the brand is called Shirakiku)…that’s about 50 mushrooms. I’m making the soup right now, and just realized the amount of mushrooms. I’m just putting a lot less for now.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can adjust as you see fit. My package was labeled 5 ounces, and I added them all. But scale back if you’d like!

  186. Emily says

    I made this broth last night using fresh shiitakes and it took all my will power not to continually “taste” it. Put the entire bowl with accompaniments together tonight and it was fabulous! Thank you! I live in Portland where there are a variety of ramen spots, but the vegan offering is typically curry and just doesn’t fit the bill like a good umami ramen. I made a double batch of broth to freeze half, but it may not make its way into the freezer ;) Much appreciated by my non-vegan family as well.

  187. Kayla says

    I made this ramen and it was life changing. I especially loved the carrots.

    I used your miso glaze in my rice bowls and it turned out AMAZING. I posted a recipe and referenced you :)

    Thank you for everything you do for the vegan eaters out there.

  188. oberg says

    I’ve never thought that it would taste SO amazing as it did because of how simple it was to make it.
    Just started being a vegetarian and I radomly found your site and tried a few recipes of yours including this one(they were all delicious) and let me say big thanks to you! It really opened my eyes about preparing vegetarian/vegan food that actually tatstes GOOD.

  189. Zhang Li says

    I was just wondering what type of soy sauce you used? I live in Beijing and since I don’t really get to eat vegetarian fang bian mian thats actually decent I thought I might try this out, but we have several different types of soy sauce. Was there a specific kind (not brand) that you used?


  190. Sumi says

    As a japanese person, the recipe seems like nabeyaki udon. Ramen traditionally is made with pork stock, I think. It is more like Chinese food. On the other hand, udon is made kelp and bonito base. True japanese food. It is more vegan friendly. I have not try your recipe yet, though..

  191. Ryan says

    This was seriously insanely good. It made our apartment smell incredible and my wife who is very picky said it was in her top 5 of all time favorite meals. I made it just as listed with all the same toppings.

  192. Amy says

    Not sure about the mushroom amount….5 Oz dried? I got a big bag and it was 3 oz…..seems like a lot….or is it meant to be a lot? Thanks! Love love LOVE this blog.

  193. Sarah says

    OK.. ramen?! I thought I couldn’t love your blog any more, but you’ve once again proven me wrong!

    You are a magical unicorn. How do you know all my deepest and darkest thoughts, dreams, desires and fantasies (Most of them having to do with ramen noodles and non-vegan food becoming vegan. Ok, fine. All of them). Why aren’t there more hours in a day for me to read your website and make your recipes?

    Seriously, your blog is the best thing that has happened to me since going vegan. I’ve loved being vegan, and it hasn’t been difficult, but there are times when I do get so disappointed thinking about all those amazing things I used to eat with reckless abandon that no longer fit my diet requirements. This blog has changed the game FOREVER. No more weird, packaged, expensive fake meats needed to satisfy my cravings. No more trying to adapt normal recipes to vegan ones only to be disappointed with the results.

    Dana (and John :)), you rock my world. Thank you.

  194. Jordan Lynn // Life Between Lattes says

    This seems like the perfect recipe to cozy up inside when it starts to get cold here on the East Coast. I love fall and ramen. :)

  195. Tessa says

    I just made this for dinner and it was delicious! I added an egg as I’m not vegan and my boyfriend has a crazy obsession with soft boiled eggs. I live in Tokyo and find it very hard to find vegetarian broth so feel very left out of the ramen club. However I am now in it!
    Many of my Japanese house mates looked at me in amazement when I said I was making the broth myself! They buy it in sachets or go to restaurants.
    Thanks so much! Very inspiring for my own recipe creations :)

  196. Barrie says

    This looks incredible and I must try it!

    Sidenote: Boke Bowl in Portland has a delicious and very flavorful vegan ramen. Their vegan options are limited and it’s a bit pricey, but it was absolutely amazing when I ate there whIle visiting in July.

      • Barrie says

        Just a heads up, it’s the carmalized fennel dashi on their menu :)

        Currently making your ramen as we speak! The broth has only been simmering for an hour but it’s so tasty already! I am excited.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not at all. For some reason Amazon has it at very high, probably because it’s not (or low) in stock. At whole foods mine was around $5!

  197. Maraquela Watercolor says

    These pictures are really nice… I will take inspiration from them to create the next of my watercolor paintings ;-)

    THANKS for sharing !!

  198. Mariana Sarceda says

    Thank you for posting such great recipe! I wasn’t sure much on how to combine broth, pasta and vegetables and you made it sound so simple! Stunning photos by the way!