Vegan Ramen for the Table

Making ramen at home is easier and more approachable than you might think! Admittedly, this is the first ramen recipe I’ve developed, and I know it’s not authentic, but believe me, it’s Worth the pot! Even though, this is not a completely authentic ramen recipe, you’re sure to enjoy how rich and good it turns out. It’s also especially straightforward and pretty short to make.

Most traditionally, ramen broth is made by simmering various cuts of meat for a long period of time which results in a rich and well-seasoned stock. However, since this is a vegetarian recipe, we’re getting a little more creative. More on that later:)

One of my go-to things to eat out is ramen and we have dozens of ramen spots in Portland. I can’t wait until we can venture out more and I can genuinely explore the ramen scene here in Portland!

Ingredients for vegan ramen:

This vegan ramen recipe is full of healthy, nourishing ingredients that bring striking flavor to the broth. Here’s what you need:

• Toasted sesame oil. A regular here the flavor of toasted sesame oil and you’ll need a bit for cooking the tofu and veggies. If you only have regular sesame oil or even olive oil, that works too.
• Tofu. To keep this ramen recipe vegan, we’re using tofu instead of chicken or pork. You could also leave this out completely as desired or even use a different plant-based protein.
• Baby bok choy. This cabbage-like green is a popular vegetable in Asian cuisine. I like to use baby bok choy because the young leaves are more tender and sweeter than full-sized bok choy.
• Green onion. Adds flavor, texture and color!
• Sweet onion. For flavor-packed aromatic flavor.
• Shiitake mushrooms. Feel free to swap the fresh mushrooms for 1/2-ounce of dried shiitake mushrooms if those are easier to find.
• Vegetable broth. I recommend using low-sodium broth to help control the level of sodium in this ramen dish. I’ve been loving the better than bouillon brand vegetable base lately!
• Flavor boosters. These extras give the ramen an standout, rich flavor — garlic, freshly grated ginger, miso paste, and soy sauce.
• Ramen noodles. Feel free to use as much or as little noodles as you like. I prefer my soup to have more broth, so I found 6 ounces of noodles (2 packets of average ramen noodles) to be a little much. You can break them up and add the amount that you want. If you add additional noodles, I suggest adding a little extra broth and soy sauce as well (about 1 additional cup of broth and 1 tablespoon of soy sauce).
• Extras. When serving, I like to add in sautéed carrots, green onion, and sesame seeds.
  

A note on ramen noodles:

For the noodles, I use the simple instant ramen noodles from the packet and they work great. With all of the flavors and textures going on in this dish, you’d never guess they were the cheap packaged noodles. Simply remember to throw away the seasoning packet that comes with it! I would recommend checking to make sure your noodles are vegan, as occasionally ramen noodles contain ingredients making them not vegan.

At my local health food store I’ve seen locally-made, fresh ramen noodles that I keep meaning to try. They’re rather pricey, but I think it would entirely be worth it, on occasion, for more authentic ramen.

And as mentioned above and in the recipe notes below, feel free to use the amount of noodles that you prefer. You can always break packages in half to get the desired amount.

How to make vegan ramen:

Making vegan ramen is genuinely quite unfussy! Here’s a speedy rundown of what’s involved, but you can find the complete recipe at the bottom of the post.

1. Cook bok choy. Sauté the bok choy until lightly charred on the bottom. Add water to the skillet, cover and steam until tender. Remove from the skillet, remove the water and lightly wipe clean.
2. Cook tofu. Using the same skillet, heat sesame oil over medium heat. Once hot, add in the tofu and sauté, tossing every few minutes until browned on all sides.
3. Sauté veggies. While tofu is cooking, add sesame oil to a large pot and once hot, add in the green onion, ginger, onion, and garlic. Sauté for 5 minutes and then add in mushrooms and cook for 3 additional minutes.
4. Add broth and flavorings. Mix in the broth, miso, soy sauce, cover, and bring to a boil. Once at a boil, lower the heat and simmer for 10 minutes.
5. Cook noodles. Add in the ramen noodles and cook for 2-4 more minutes, depending on how tender you prefer your noodles. Mine were reliable around 3 minutes.
6. Serve. Using tongs or chopsticks, remove the noodles and evenly place them in 2 large soup bowls. Ladle the broth and veggies over top of the noodles and then top with the tofu, bok choy, and other optional toppings. ENJOY!!

Storing ramen soup:

Leftovers. Any leftover ramen you might have, can be stored in an airtight container and kept in your fridge for up to about 3 days. You can rewarm the ramen on the stovetop or in the microwave and you might want to add more broth. Please note that while it sits, the noodles will truly absorb the liquid and get a bit soggy. If you have leftovers, I suggest actually storing the noodles and broth separately and simply combined them when ready to eat.

Freezing. The noodles in this soup will not hold up to freezing. You can hold the noodles and freeze the soup without them. Once the soup is completely cooled, place it in a freezer-safe container or a resealable gallon-sized freezer bag. It can be frozen for up to 3 months. To thaw, transfer the broth to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. You can add in the noodles at this time.

More soup recipes to try:

• Vegan Split Pea Soup
• Crockpot Taco Chickpea Soup
• Roasted Acorn Squash Soup
• Creamy Lentil Soup
• Moroccan Chickpea Soup

See how to cook this Vegan Ramen Recipe: