Delectable Vegan Ramen: A Nourishing Japanese Delight

Ingredients

  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons nutritional yeast
  • 2 cups chopped vegetables (such as bell peppers, carrots, mushrooms)
  • 200 grams ramen noodles (ensure they are vegan)
  • 1 cup firm tofu, cubed
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • 1 nori sheet, cut into strips

Steps and instructions

  1. In a large pot, combine the vegetable broth, water, soy sauce, miso paste, minced garlic, grated ginger and nutritional yeast. Stir well and bring to a boil over medium-high heat.
  2. Once the broth is boiling, reduce the heat to medium-low and let it simmer for 10 minutes.
  3. While the broth is simmering, heat the vegetable oil in a separate pan over medium heat. Add the chopped vegetables and sauté until they are tender and lightly browned, about 5-7 minutes.
  4. Add the sautéed vegetables to the pot with the broth and stir well to combine.
  5. Bring a separate pot of water to a boil and cook the ramen noodles according to the package instructions. Drain the noodles and set them aside.
  6. Add the cubed tofu to the pot with the broth and vegetables, stirring gently to combine. Let the soup simmer for another 5 minutes, or until the tofu is heated through.
  7. To serve, divide the cooked ramen noodles evenly among four bowls. Ladle the soup over the noodles, making sure to include plenty of vegetables and tofu in each serving.
  8. Top each bowl with sliced green onions, sesame seeds and strips of nori before serving.

Tools for making

  • Large pot - Needed to prepare the broth and soup.
  • Separate pan - Used to sauté the vegetables.
  • Separate pot - Required to cook the ramen noodles.
  • Stirring utensil - Used to stir the broth, vegetables, and tofu.
  • Knife - Needed to mince the garlic, grate the ginger, and slice the green onions and nori.
  • Cutting board - Used to safely chop and prepare the vegetables, tofu, green onions, and nori.
  • Measuring spoons - Required to accurately measure the soy sauce, miso paste, vegetable oil, and sesame seeds.
  • Grater - Needed to grate the fresh ginger.
  • Strainer - Used to drain the cooked ramen noodles.
  • Soup ladle - Required to portion and serve the soup over the cooked ramen noodles.

Recipe variations

  • Add diced tempeh or seitan for a protein-packed alternative to tofu.
  • Experiment with different types of vegetables such as bok choy, kale, or corn.
  • Spice it up by adding a pinch of red pepper flakes or sriracha sauce.
  • For a creamy twist, swirl in some coconut milk or cashew cream.
  • Include some cooked edamame or chickpeas for added texture.
  • Garnish with fresh cilantro, mint, or Thai basil for a burst of freshness.
  • Try using different types of noodles like udon or soba instead of ramen.
  • Add a splash of rice vinegar or lime juice for a tangy flavor.
  • For a smoky taste, grill or roast the vegetables before adding them to the broth.
  • Use vegetable stock instead of vegetable broth for a richer flavor.

Recipe overview

This Vegan Ramen recipe is a flavorful and hearty dish that's perfect for a cozy dinner at home. Reminiscent of traditional Japanese ramen, this vegan version replaces meat with firm tofu and uses a rich, savory broth made from vegetable stock, miso paste, and nutritional yeast. The addition of sautéed vegetables adds a layer of texture and color, while the ramen noodles give it that classic feel. Topped off with green onions, sesame seeds, and nori strips, this vegan ramen is a full meal in a bowl. Whether you're a long-time vegan or just starting to explore plant-based eating, this ramen recipe is a must-try. Expect a deliciously satisfying dish that is equal parts comforting and nourishing.

Common questions

  1. Can I use homemade vegetable broth instead of store-bought? Yes, you can use homemade vegetable broth in this recipe. Just make sure it is low-sodium to control the saltiness of the dish.
  2. Can I substitute the soy sauce with tamari or liquid aminos? Absolutely! Tamari and liquid aminos can be used as a substitute for soy sauce in equal amounts.
  3. Do I have to use miso paste? Miso paste adds a rich and savory flavor to the broth, but if you don't have it on hand, you can omit it. However, it will affect the overall taste of the ramen.
  4. What other vegetables can I use? You can use any vegetables you prefer or have on hand. Popular choices include bell peppers, carrots, mushrooms, spinach, and bok choy.
  5. Can I use different noodles? While ramen noodles work best for this recipe, you can substitute with other types of noodles like udon or soba noodles if desired.
  6. Is there a gluten-free option? To make this recipe gluten-free, ensure the ramen noodles, soy sauce (or substitute), and miso paste are all gluten-free certified.
  7. Can I add other toppings? Absolutely! Feel free to get creative with toppings. Some popular options include corn, bean sprouts, sliced jalapeños, and crushed red pepper flakes.

Serving dishes and utensils

  • Large pot - for boiling the broth and cooking the vegetables
  • Separate pot - for boiling the ramen noodles
  • Pan - for sautéing the vegetables
  • Stirring spoon - for stirring the broth and vegetables
  • Knife - for mincing garlic, grating ginger, and slicing green onions
  • Cutting board - for chopping vegetables and slicing nori
  • Measuring spoons - for measuring soy sauce, miso paste, and sesame seeds
  • Soup ladle - for serving the ramen soup

Origin stories

Ramen, while today synonymous with Japan, didn't actually originate in the Land of the Rising Sun. It was Chinese immigrants who brought this wheat noodle soup to Japan. The dish was a cheap, simple, and convenient food that rapidly grew in popularity, especially in the post-war era. But the ramen we know today — with its myriad of flavors and toppings — really took off in the late 20th century, when instant ramen was invented. The vegan version of this classic dish is a relatively recent innovation, a testament to the dish's versatility and adaptability, as well as the growing trend towards plant-based diets. Just like its traditional counterpart, vegan ramen combines umami flavors with hearty vegetables and noodles, offering comfort in a bowl.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.