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Vegan Ramen

Slurp-worthy vegan ramen with deep mushroom broth and silky tofu.
Bok choy and shiitake soak it up, brightened with vinegar tang.
Comforting, savory, and cozy—ready in every spoonful.

dinner ⏱ 90 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegan glutensoy 🔗 Original source

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Vegan Ramen
v6 · rb0e705f985 20260727Z1751 237 ml mushroom broth 2 tbsp white miso paste 3 tbsp extra-virgin olive oil sea salt to taste 454 g shiitake mushroom 227 g dried ramen noodle 🍳 ⏱ 60 min simmer the mushroom broth 🌀 whisk the miso mixture with rice vinegar and mirin 🌀 stir the miso mixture into the remaining broth and season to taste 🍳 ⏱ 1-2 min sear the bok choy, then simmer covered about 1 min until tender 🍳 ⏱ 2 min cook the mushrooms undisturbed, then 5 min until browned and tender 🍳 cook the ramen noodles according to package instructions and drain 🍽 assemble bowls with broth, noodles, bok choy, baked tofu, mushrooms, daikon, and scallions 🍽 serve with chili crisp and tamari Vegan ramen 1 tbsp rice vinegar 1 tbsp mirin 1 piece bok choy 2 tbsp water 1 piece daikon radish 1 piece carrot 1 piece scallion baked tofu to taste chili crisp to taste tamari to taste 0.5 · 227 g rice vinegar, mirin 1 tbsp 1 tbsp 1½ tbsp bok choy, water 1½ tbsp 227 g daikon radish, carrot, scallion, baked tofu chili crisp, tamari
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Preparation steps

  1. simmer the mushroom broth for 60 min
  2. whisk the miso mixture with rice vinegar and mirin
  3. stir the miso mixture into the remaining broth and season to taste
  4. sear the bok choy for 1-2 min, then simmer covered about 1 min until tender
  5. cook the mushrooms for 2 min undisturbed, then 5 min until browned and tender
  6. cook the ramen noodles according to package instructions and drain
  7. assemble bowls with broth, noodles, bok choy, baked tofu, mushrooms, daikon, and scallions
  8. serve with chili crisp and tamari

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