Making vegan ramen at home is so easy. Feel free to use the veggies you have on hand or what’s in season. It’s a super comforting and satisfying soup.
If I had known homemade ramen is so easy to make, I had made this recipe before. I believed it was so difficult, but not at all, it’s so simple!
Ramen is a Japanese dish and we’ve made a plant-based version (it’s usually made with some meat or fish) that is so nutritious, comforting and satisfying. You can use any veggie you have on hand to make the broth or as a topping.
This recipe has (as many Japanese dishes) a high sodium content, but we’re not worried about it because we don’t make ramen every single day. If you are, add less tamari or soy sauce and miso paste to reduce the amount of sodium in your soup.
I’ve just finished reading a book called How Not To Die, which I think it’s my favorite nutrition book at the moment. The author speaks about the high amount of sodium that some soy-based foods have and he explains that this is compensated by all the amazing health benefits soy has to offer.
We used dehydrated shiitake mushrooms to make the broth and wheat ramen noodles. They can be found in any Asian supermarket, but feel free to use other dehydrated or fresh mushrooms and any noodles or pasta you want.
If you like this simple vegan ramen, check out these soup recipes: 15 minute simple vegan miso soup, Mexican-style tomato soup, creamy vegan cauliflower soup, sweet potato coconut curry soup and simple vegan detox soup.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cloves of garlic, peeled
- 1 chopped onion, we used a red onion
- 2-inch piece of ginger root (about 5cm), peeled and diced
- 1 ounce dehydrated shiitake mushrooms (30 g)
- 6 cups water (1.5 liters)
- 1 tbsp tamari or soy sauce
- 1 tbsp miso paste
- 1 tbsp baking soda (optional)
- 7 ounces noodles (200 g), we used ramen noodles, but any other noodles will do, even spaghetti are a great choice
- 10 ounces firm tofu (275 g), (optional)
- Chopped red cabbage, chopped chives and soybean sprouts to taste (optional)
- Place the garlic, onion, ginger root, shiitake mushrooms and water in a large pot.
- Bring to a boil and then cook over medium heat for 30 minutes. If you can’t wait, cook the soup just 15 minutes. You can alsor cook it longer (1 hour or even longer), it will have a more intense flavor. Add more or less water if you change the cook time.
- Strain the broth, set aside the mushrooms for serving and discard the veggies.
- Pour the broth into the pot again, add the tamari or soy sauce and miso paste. Stir until well combined.
- Prepare the noodles while the broth is cooking. Just cook them according to package directions. We added 1 tablespoon baking soda to the water, but it’s optional. Drain and set aside.
- Slice the tofu and cook it in a skillet over high heat until is golden brown for both sides. We didn’t add any oil.
- To serve, divide the noodles between four serving bowls, then top with the broth and add your favorite toppings. We added tofu, red cabbage, chives and soybean sprouts.
- Keep the broth in a sealed container in the fridge for up to 5 days. Noodles and tofu can be stored separately in the fridge for 4 to 5 days. The rest of the toppings are better fresh.
- Use any type of dehydrated or fresh mushrooms you like.
- Add any veggies you have on hand and sauté them in some oil if you want.
- Feel free to add some oil to the broth.
- Vegetable broth can be used instead of the water to make the soup tastier. We prefer to use water to reduce the amount of sodium in the soup.
- We used wheat ramen noodles, but any type of noodles is okay. We love buckwheat noodles as a gluten-free alternative. Spaghetti can be used instead of noodles.
- Serving Size: 1/4 of the recipe with no toppings
- Calories: 233
- Sugar: 0.4 g
- Sodium: 1556 mg
- Fat: 8.5 g
- Saturated Fat: 4.1 g
- Carbohydrates: 30.6 g
- Fiber: 1.5 g
- Protein: 6.8 g