Now Trending

Sign up now to get my fav green smoothie recipes, shopping list and access to our smoothie support group.


I’m Jen Hansard, mom of two, ultra runner and lover of green smoothies, coffee & tacos. I took my family's health into my own hands while broke and without health insurance...and have helped 1 million+ other families along the way.

Fat burning smoothie

Take control of your health...for good.



rawk the


Simple Vegan Ramen

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:

  1. 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.
  2. 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. 😉
  3. My house smells amazing! I love when I make a recipe that makes my house smell like comfort food. This recipe does the trick.

Simple Vegan Ramen

  • Author: The Pollan Family
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 46 servings 1x
  • Category: Soup
  • Cuisine: Asian


So many ramen recipes use chicken broth and pork to build flavor. In our vegan 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)


  1. Set a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the miso paste and soy sauce (or tamari) and set aside.
  5. 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.
  6. 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.
  7. 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

Mostly Plants Giveaway

If this recipe AND the new cookbook, Mostly Plants, is calling your name, leave a comment below letting me know why. One lucky rawkstar will win a copy of this new book early next week. Good luck!

Winner will be chosen at random and emailed next week.

Transform your health with tasty recipes + meal plans that fuel your body so you're able to go after your passions no matter what stage of life you're in. 

Plant-Powered Meal Planner
learn more

winter collection


Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Beth

    April 21st, 2019 at 1:03 am

    I eat more plants fir my health…to show my boys that I can be strong and beautiful on a plant based lifestyle. Thanks for all your inspiration.

  2. SGS Rawkstar Carissa

    April 24th, 2019 at 3:20 pm

    Love that you are setting such a good example for your boys! They will see your strength and beauty shine through for sure.

  3. Ari

    April 21st, 2019 at 8:14 am

    Wow, this recipe could not have come at a better time for me! I live in Southern Austraia where we are in early autumn and those chilly nights are starting… and my workplace (a school) has a Soup Club in the late autumn/ winter/ early spring (and a Salad Club in late spring/ summer/ early autumn).. so this recipe will be perfect for the Soup Club, plus I practically live on soup during winter as it is so warming and nourishing and comforting and also so easy to make a big pot that provides several meals! I have also been trying to eat mostly plant-based for some time, partly from the inspiration from your website and partly after reading another excellent book called ‘How Not to Die’ by American doctor Michael Greger, which provides excellent arguments, based on a multitude of worldwide scientific studies, for a whole food, plant-based diet. He has also written a cookbook, which I have bought, and I would love to read the Pollan family’s book too! Thanks for sharing the delicious recipe!

  4. SGS Rawkstar Carissa

    April 24th, 2019 at 3:41 pm

    Hey Ari,

    Wow, sounds like you have an awesome work place for them to have a soup club and a salad club. Love that!!! I know you will really enjoy this book as well. Thank you for sharing! 🙂

  5. Audrey M.

    April 21st, 2019 at 6:50 pm

    I can’t wait to try this recipe. Looks amazing!!! The book is calling my name because I keep my cholesterol in check by eating a plant-based diet. Health as a lifelong pursuit

  6. SGS Rawkstar Carissa

    April 24th, 2019 at 3:43 pm

    Let us know how you like it once you try it 🙂

    Thank you for sharing how you live a plant based lifestyle!!

  7. Michelle Fauchon

    April 22nd, 2019 at 4:53 pm

    This recipe looks amazing. Two of my children, one late teens and the other young adult, are committed vegans. Thanks to recipes like this one we are able to cook meals for the whole family that are nutritious for everyone as well as tasty and delicious. Not always easy to come by. Thankful for people who give their time to making my job easier!! Thank you

  8. SGS Rawkstar Carissa

    April 24th, 2019 at 3:49 pm

    We hope you enjoy this recipe, Michelle!

    You are such a great example for your children and showing them how important it is to eat a plant-based diet.

  9. Sheila

    April 23rd, 2019 at 4:07 am

    I want to be healthy and be skinny for the rest of my life. Want to live a long time for my kids too!

  10. SGS Rawkstar Carissa

    April 24th, 2019 at 3:52 pm

    Thank you for sharing Sheila!

    We know you will be able to achieve your goals!

  11. Rachel Turner

    April 23rd, 2019 at 12:13 pm

    This sounds absolutely lovely!!! And I bet my kiddos would love it too. I’m trying to add more recipes like this to our menu so that when we do eat meat, we can afford to buy from local sustainable small farms

  12. Sheryl

    April 23rd, 2019 at 8:57 pm

    Just ordered the book at B&N for pick up at nearby store. Will attemp each recipe in the book when I get it! I want to be healthy and continue to feel energetic as I’m approaching 50 and to ward off illness. I am always on the hunt for new recipes as I get bored easily.
    Ps will come back and comment after I make it. Hopefully this weekend

  13. SGS Rawkstar Carissa

    April 24th, 2019 at 3:53 pm

    Yay Sheryl!!

    That is so awesome that you went and got your own copy already. We know you will love every single recipe. Cannot wait to hear your feedback 🙂

  14. MM

    April 24th, 2019 at 4:26 pm

    Thank you for giving us ideas about how to incorporate more veggies into our diet! Me and hubby loves your smoothie recipes!

  15. Christy

    April 25th, 2019 at 8:21 am

    This looks amazing! I entered a really stress-filled season in my life the last month or so. I did plant-based reset and it made all the difference. My heart palpitations went away. I think that plant-based eating or “mostly plants” eating is much less stressful on the body. And when you are already experiencing stress that is out of your control…it is good to de-stress any way that you can!

  16. Colleen Quine

    May 7th, 2019 at 8:55 am

    I am constantly on the look out for a cookbook that just jumps out and says, “pick me, pick me.” I want to eat right; just need a little help sometimes.

  17. SGS Rawkstar Carissa

    May 9th, 2019 at 3:44 pm

    Love that! This cookbook sounds like it was made for you 🙂

  18. Crystal

    May 23rd, 2019 at 2:39 pm

    In Defense of Food is the one book that has had the GREATEST impact on my life because it made absolute sense to me and allowed me to live a balanced life and feel great! I have since shared the book with many people. I would be honored to win this book and continue sharing with others.

  19. SGS Rawkstar Carissa

    May 30th, 2019 at 1:51 pm

    Thank you for sharing that with us Crystal!

  20. Heather Berube

    August 13th, 2019 at 5:36 pm

    The Green Journey AWAITS
    Happy to have a Rawkstar group to keep me in the loop of plant based meals.
    After both my daughters have opted to become vegetarians it has taught me that eating more plant based foods is not only more healthily but you really don’t miss the meat. It is a different way of cooking. I used to have 1 meat, 1 veggie, 1 carb. So eating more plant based meals with the help of this website will go a long way in my journey.
    Cheers to living a long, healthy and vibrant LIFE….

  21. SGS Rawkstar Carissa

    August 15th, 2019 at 11:52 am

    We are so happy to have you, Heather! It’s crazy how much foods can impact our lives.


  22. Jenn

    August 22nd, 2019 at 6:19 am

    I made this recipe last night, my husband is not what I would consider picky but also he doesn’t compliment every meal (so I feel he compliments when he truly enjoys something). He LOVED this soup! He kept saying it was as good if not better than a restaurant and that I should take my soup in the food truck road ha ha. Thanks so much for an easy recipe, next time I’ll prep the veggies on a Sunday for a quicker weekday meal!

  23. SGS Rawkstar Carissa

    August 22nd, 2019 at 12:46 pm

    Hey Jenn,

    That is so awesome this recipe is husband approved! We already appreciate when picky eaters love our recipes 🙂

  24. SHEILA

    November 25th, 2019 at 8:35 am

    O-M-G can anyone say AMAZING. This is a must try soup. I really thought I was at a Asian restaurant!

  25. SGS Rawkstar Carissa

    November 26th, 2019 at 7:30 am

    So happy you loved this Sheila!!!

  26. hayley

    December 27th, 2019 at 1:52 pm

    hi if we make this can you save it for the next day and reheat it?

  27. SGS Rawkstar Jess

    January 15th, 2020 at 12:42 pm

    Yes, absolutely!

1 2 3 4
The BEST Green Smoothie Ever?

Yep! The #1 rated green smoothie recipe according to Google & our rawkstar community is this green gem! Kids, adults, dogs, chickens, and grandparents have all taste tested it and agree: it's the best.

Are smoothies good for you?
top Smoothie swag Under $25
Let us know what you think!