Easy Vegan Ramen

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!

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!

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

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!

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

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!!!

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.

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!!

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! :)

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!

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.

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

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

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!!

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

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!

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!

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.

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!

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!

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.

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.

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!

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

Cheers,
Alex

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!!!

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!

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!

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.

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.

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.

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!

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!

So SO good!!

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 :)

Beautiful tasteful dish.I am trying to get more vegan recipes under my belt,and this is my favorite!!

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?

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!

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!

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!!

Loved this ramen. It was delicious.

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!

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!

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!

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!!!

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.

Insanely good. It’s in our rotation!

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!

Loved this Ramen! Both kids enjoyed it and my 20 month old son could’t get enough! Thank you for the recipe!

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

I made this! Epically delicious!!! Thank you sooo much!

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!
Emmanuel.

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

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! :)

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.

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.

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.

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

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.

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.

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

Great recipe! Broth was so delicate and tasty. Easy to alter also.

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.

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!

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.

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.

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.

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

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,

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!

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!

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!

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.

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!!

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.