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Simple Vegan Ramen Recipe

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4.4 from 14 reviews

This Simple Vegan Ramen is a flavorful and comforting plant-based noodle soup featuring crispy shiitake mushrooms, tender bok choy, firm tofu, and a savory broth infused with garlic, ginger, and a hint of spice from sriracha. Ready in just 30 minutes, it's a perfect quick and nourishing meal for two.

Ingredients

Base and Aromatics

  • 2 tablespoons avocado oil (or other neutral oil)
  • 4 ounces shiitake mushrooms, thinly sliced
  • 1 shallot, thinly sliced in rounds
  • 2 tablespoons sesame oil, divided
  • 1 inch fresh ginger, diced
  • 2 cloves garlic, thinly sliced

Vegetables and Tofu

  • 2 bundles baby bok choy, sliced in half lengthwise
  • 1/2 block firm tofu, cut in squares
  • 1 carrot, shredded
  • 1/4 cup corn

Broth and Seasonings

  • 4 cups broth (vegetable broth preferred)
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha

Noodles and Garnishes

  • 2 squares ramen noodles
  • Sesame seeds, for serving
  • Green onion, sliced, for serving
  • Chili sesame oil, for serving

Instructions

  1. Sauté Mushrooms and Shallots: Heat the avocado oil in a stock pot over medium heat. Add the thinly sliced shiitake mushrooms and shallot rounds. Cook them until crispy and caramelized, about 3 to 5 minutes. Remove from the pot with a spoon and set aside for later.
  2. Cook Bok Choy: Add 1 tablespoon of sesame oil to the same pot. Place the baby bok choy halves cut-side down in the oil and cook for 1 to 2 minutes on each side, until they develop a slight char and begin to wilt. Remove and set aside.
  3. Sauté Garlic and Ginger, Prepare Broth: Add the remaining tablespoon of sesame oil to the pot along with the thinly sliced garlic and diced ginger. Cook for 1 minute until fragrant. Pour in the broth, soy sauce, rice vinegar, and sriracha. Add the tofu squares, bring the mixture to a boil, then reduce the heat to a simmer and let it cook gently while you prepare the noodles.
  4. Cook Ramen Noodles: Meanwhile, bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions until al dente. Drain well and set aside.
  5. Assemble and Serve: Divide the cooked noodles evenly between two bowls. Top with the crispy mushrooms, charred bok choy, shredded carrot, and corn. Ladle the hot broth and tofu over the top. Finish with a sprinkle of sesame seeds, sliced green onion, and a drizzle of chili sesame oil for an extra flavor kick.

Notes

  • For extra heat, adjust the amount of sriracha to taste or add fresh chili slices on top.
  • Use firm tofu to ensure it holds its shape during simmering.
  • Feel free to substitute vegetable broth with mushroom broth for deeper umami flavor.
  • To make this dish gluten-free, use gluten-free tamari or soy sauce and gluten-free ramen noodles.
  • Leftovers can be stored separately (broth and toppings) and noodles combined just before serving to prevent sogginess.

Find it online: https://cookedbygrace.com/simple-vegan-ramen-recipe/