This delicious vegan ramen recipe is from the book, Mostly Plants. For a chance to win this amazing cookbook, read all the way to the bottom.
Whenever I visit NYC, I have to enjoy a bowl of vegan ramen. It’s always so delicious and soothing after a cold day walking the streets. I love all the bright colors and complexity a ramen dish provides. It makes me feel fancy when indulging myself in the flavors, yet the reality is it can be quite affordable to make at home.
The Pollan Family included this perfect recipe for vegan ramen in their new cookbook, Mostly Plants and I HAD to share it with you too. Three sisters and their mom created this incredible recipe book … and happen to be related to Michael Pollan!
Here’s why I love this vegan ramen soup recipe:
- Many ramen recipes use chicken or pork broth as their broth base. However, I prefer to stick to vegetable broth. This recipe blends vegetable broth with mushrooms, miso paste, and tamari to balance to give the bowl a lot of depth.
- I can make this recipe in the comfort of my home and enjoy a night in. Don’t get me wrong, I love a good date night but sometimes I don’t want to wait 45 minutes for dinner. 😉
- My house smells amazing! I love when I make a recipe that makes my house smell like comfort food. This recipe does the trick.
In our vegan ramen version, we use vegetable broth along with mushrooms, miso paste, and soy sauce, which gives this soup that savory umami flavor you crave in a bowl of Asian noodles. We add tons of vegetables and bite-size pieces of tofu along with those yummy ramen noodles to make this soup flavorful and satisfying.
This recipe is from Mostly Plants, by the Pollan Family.
- One 12– to 14-ounce package extra- firm organic tofu, drained, patted dry, and cut into 1-inch cubes
- 1 package ramen noodles (about 10 ounces)
- 2 tablespoons white miso paste
- 3 tablespoons tamari
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons toasted sesame oil
- 1 small yellow onion, coarsely chopped
- 2 ounces shiitake mushrooms, stemmed and sliced into 1/4– inch-thick strips
- 2 large cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 6 cups low-sodium vegetable broth
- 3 carrots, cut into slices on the diagonal
- 1 bunch scallions, thinly sliced, green and white parts separated
- Freshly ground black pepper
- 1/2 pound baby bok choy, trimmed and leaves separated (if not available, use regular bok choy, cut into 3-inch pieces)
- 3 ounces baby spinach
- Sriracha or hot chile sauce (optional)
- Set a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the directions on the package. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk together the miso paste and soy sauce (or tamari) and set aside.
- In a large stockpot over medium heat, heat the olive and sesame oils until shimmering. Add the onion and cook for 5 minutes. Add the shiitake mushrooms, garlic, and ginger and cook, stirring, for 3 minutes. Add 1 cup of the broth and, with a wooden spoon, scrape the bottom of the pan to incorporate the browned bits. Add the carrots and the scallion whites and cook for 3 minutes. Stir in the remaining 5 cups of broth and 2 cups of water. Add the miso–soy sauce mixture and 1⁄4 teaspoon pepper and mix well.
- Raise the heat to bring the soup to a boil, then reduce the heat to medium-low, stir in the bok choy, spinach, and tofu, and simmer for 15 minutes.
- Divide the noodles among four to six individual serving bowls, top with the soup, tofu, and vegetables, and garnish with the scallion greens. Serve with Sriracha (or hot chile sauce) on the side, if desired.
Keywords: vegan ramen
More Vegan Ramen Recipe Options
Ramen is one of those dishes that can be tweaked a hundred ways and always turn out amazing. Sometimes I like to use carrots, celery and mushrooms and other-times I lean towards green onions, tempeh and radishes. The options are endless as long as you have a tasty broth and noodles to build upon.