Yes, ramen that’s (undetectably) vegan and totally doable.
Get your soup bowls, friends. It’s happening!
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!
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.
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.
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
Ingredients
RAMEN
- 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 toasted 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*
Instructions
- 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.
Video
Notes
*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’s Slow Cooker Pork Ramen.
*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.
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.
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 ?
Trk says
It was the first time that I did ramen at home and it is not going to be the last one. I just love it!!!
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
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!
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.
Sanne says
It looks amazing!
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
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!
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?
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!
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! :-)
Yay!!
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)
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.
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!
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.
Susie says
I can’t believe how good this recipe is! Thank you! It’s great to find delicious vegan recipes.
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…
Maire says
This recipe is now a family favourite! I have made it many times, so easy and delicious. Thank you for sharing it?
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.
Great tips! Thanks for sharing!
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.
Alisha says
I made this for my family today and everyone was floored how good it turned out. 5 stars, thank you!
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 :)
Barbara says
Too much sodium.
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!
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!
Christine P. says
Trying this recipe out today – perfect for a gloomy & rainy day! Can’t wait try and taste it :)
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!
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!
Tom says
Really enjoyed this tonight…and the house smelled so good while the broth was simmering…thanks
Tom says
Tried this tonight and it was excellent. The house smelled so nice when the broth was simmering…thanks so much!
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!
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?
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.
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 :(
Yeah, I’m not a fan of Boke Bowl. I’ve tried Boxer Ramen and Noraneko, and both are amazing! Noraneko has vegan options.
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!
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.
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!
Hmm, no I didn’t! Thanks for letting me know.
Maria says
Hi, could i use Genmai Miso with this? Thanks in advance =)
Never heard of it, but I think so! Let me know how it goes.
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.
tsk says
This recipe is a game changer! Delicious. Thank you!
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!
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!
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!
Lovely! Thanks for sharing, Anne!
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.
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!
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!
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.
So kind! thanks for sharing, Shannon!
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❤️❤️
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!
Wonderful! Thanks for sharing, Francesca!
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!
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!!
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
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.
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
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?
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.
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.
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
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!
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!
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
Dana says
Can I use regular shitake mushrooms? I couldn’t find dehydrated.
I think so, but dehydrated seem to add more flavor…
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.
Great! Thanks for sharing, Sally!
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?
Yikes! Not sure. I got mine at whole foods for about $4.
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.
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!
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
Ana @ Ana's Rocket Ship says
Oh. My. Goodness. So. Amazing.
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.
Ah, thanks Emily! So glad you liked it! xoxo
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.
SO great! Thanks for sharing, Kayla!!
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.
Ah, thanks so much! Glad you liked this one. Thanks for sharing!
Velvet & Vinegar says
I`m looking for different vegan recipes at the moment and this one is just perfect :)
Zhang Li says
Hi,
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?
Thanks!
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..
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.
Ah yay! Thanks for sharing, Ryan!
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.
UPDATED: It’s 0.5 ounces (14 grams). Sorry for the confusion! I misread my original package.
Cynthia says
SO GOOD! My grocery store was very limited on Asian noodles, so we used udon, but it was still super delicious.
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.
Best comment! Hope you love this recipe, Sarah! xoxo
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. :)
Indeed! Hope you love it, Jordan!
Cassie Tran says
PERFECT for college!
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 :)
That’s a high compliment! So glad you enjoyed this. Tessa. Thanks for sharing!
Ana | Espresso My Kitchen says
I love ramen! Can’t wait for cooler weather to try this recipe. Looks soo yummy!
Me either! I’ll be making it all fall/winter!
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.
Ah, thanks for sharing! I’ll have to try their vegan bowl.
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.
So great! Hope you love it, Barrie! I’ll give that a look next time I’m there :D
Brooke: Not On a Diet says
Delicious looking! Cannot wait to break out the soup!
ruthie says
It does look delish! Is that a typical price for miso? I though $86 sounded a bit steep.
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!
Heidi Kokborg says
This looks really good :)
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 !!
Anna says
yumm love this!! perfect to warm up this fall :)
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!
so kind! xo
SusanR says
This looks wonderful! I have looked everywhere for ramen noodles without artificial color, preservatives, etc. Impossible to find. The brand you suggest is exactly what I wanted. But at $16/ pound, way out of my budget. It’s just wheat and salt!
They have it at Whole Foods for like $1 a bag if you’re interested!
SusanR says
Sweet! Thank you! I’ll pick up several bags the next time I visit “civilization”. Still hoping they will build a Whole Foods between the feed store and the burger joint in my small town! ;)
Thank you again. Really enjoy your posts.
Doug says
Costco also sells plain, dry, vegan ramen.
Jill says
And the best part about the costco one is it’s “rice ramen” So it’s actually GF too!
Julie says
Did John like it, or did you not share. ???
I totally shared! He (and my neighbor) loved it :D
Nicole @ Young, Broke and Hungry says
Ramen is so satisfying and yet so cheap to make! Love the flash-fried tofu as well.
Emilie @ Emilie Eats says
YUMM! I’ve never been a fan of regular Ramen noodles (yes, a college student that doesn’t eat ramen), but I can’t wait to try this version!
melissa says
Definitely going to try this! If you ever find yourself in Atlanta, Seabear has the most delicious vegan ramen I have ever tasted!
Added to my list! Thanks Melissa!
Aman says
I will never ever go to a restaurant hoping they will have vegan ramen bowl options. This was so delicious and we ate it up! This also was so easy to make. In the future, I’ll keep this amazing broth in my freezer. So I can do this more often. Amazing recipe, Dana. Thankn you so much for sharing.
yesss! Thanks for sharing, Aman!
Haley says
Thanks, Melissa, I live in Atlanta, and I have never heard of Seabear. It figures it would be in Athens… since there is so much delicious vegan food there. It is extremely shocking to me that a college town is more progressive in offering vegan and vegetarian options than a big city like Atlanta.
Sarah | Well and Full says
This is definitely a HUGE step up from my college ramen days!! I really appreciate the effort you put into making a traditional yet vegan ramen broth. This is going to be perfect for those first chilly autumn days! :D
I don’t want to know how many bags of Ramen I ate during my childhood. Oy. Hope you give this one a try, Sarah!
Sydney | Modern Granola says
This is so epic, Dana! I love the fancy flavors and gorgeous photos. What’s not to love?! I can’t wait to try this bowl of awesome.
xx Sydney
Hope you do, Sydney!
Leah M @ love me, feed me says
This looks SO good! Especially that tofu!
There’s a restaurant where I live that has a vegan coconut green curry ramen and it is what dreams are made of.
That sounds AMAZING!
Emily | Robust Recipes says
Not once have I ever had ramen. Not even the microwave packets during college. I have a very strong feeling that your recipe is way better than those microwave packets. I must make this recipe soon so I can finally say that I have eaten ramen, and good ramen too!
I think your suspicions are right. Hope you give this one a try, Emily!
Bella B says
This looks so good and hearty. I need some comfort type food today.
xoxoBella
Minh Nguyen says
so glad to see this. this is one of my favourite dishes. cook it quite often :D
Laura ~ Raise Your Garden says
As dorky as this sounds, my favorite ingredient here is totally the bok choy. Awesome!!! Love it. Just discovered it last year and thought…..where have you been love of my life bok choy? You are awesome and tasty. And Fall is here…I guess despite being 90 degrees in Buffalo, NY (Hi Buffalo Bills. Hi Sabres!) and no, it’s never 90 degrees in Buffalo. Too weird. No more fake ramon soup for me though.
Not dorky! Love bok choy. Hope you give this one a try, Laura!
Karen says
This is by far my favourite ramen recipe!!! And my family agrees, we think it’s better than restaurants serve! Amazing arigatou gozaimasu. (Thank u very much)
Samantha @ThePlantedVegan says
This look so delicious! Perfect fall time lunch or dinner! Thanks for the awesome recipe!
Katrina @ Warm Vanilla Sugar says
This is a total dinner win!! Love that big bowl of soup!
Synnøve says
Yes! Looks amazing. Can’t wait to try this.
Lauren says
Ramen is my childhood comfort food. Is there anything better than a bowl of noodles and chopsticks in one’s hands? This sounds delicious! Cannot wait to make it!
No, there is not! Hope you love this recipe, Laura! ;D
Kathryn - The Scratch Artist says
That looks like a bowl of perfection. I’m always inspired by your talent to turn traditional dishes vegan, Dana!
Thanks Kathryn! So kind ;D
Vanessa @ VeganFamilyRecipes.com says
What a brilliant way to make vegan ramen! Stunning photography as always Dana!
So kind! Thanks Vanessa.
Taylor @ The Girls on Bloor says
So smart! I’ve been wanting to try using mushrooms to make a vegetable broth. So far I’ve been lazy and just using bouillon cubes for my veggie soups. I know ramen is different than soup, but it’s nice to know you can make a strongly flavoured broth without using animal products. Will have to try your method!!
Let me know if you do, Taylor!
Ana says
This is the MOST full of flavour both I’ve ever made. I didn’t know really it could be so rich with such simple ingredientes. Family approved! They were impressed and satisfied without missing the meat. I served with deep fried crispy tofu cubes, blanched kale and sliced mushroom (from the both). Thank you 😊
Yay! We’re so glad you and your family enjoyed it! Thanks so much for sharing, Ana!