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.

Simple Vegan Ramen with fresh greens

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.
Print

Simple Vegan Ramen

  • Author: The Pollan Family
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Japanese
  • Cuisine: Asian
  • Diet: Vegan

Description

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.


Scale

Ingredients

  • 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)

Instructions

  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

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.

Tags:    /   Categories: Plant-Based Meals, Recipes 

By: Jen Hansard | Updated: 4.17.2019 | COMMENTS: 78

COMMENTS
78

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  1. hayley says:

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

  2. SHEILA says:

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

  3. Jenn says:

    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!

    • SGS Rawkstar Carissa says:

      Hey Jenn,

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

  4. Heather Berube says:

    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….

    • SGS Rawkstar Carissa says:

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

      Cheers!!!

  5. Crystal says:

    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.

  6. Colleen Quine says:

    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.

  7. Christy says:

    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!

  8. MM says:

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

  9. Sheryl says:

    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

    • SGS Rawkstar Carissa says:

      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 🙂

  10. Rachel Turner says:

    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

  11. Sheila says:

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

  12. Michelle Fauchon says:

    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

    • SGS Rawkstar Carissa says:

      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.

  13. Audrey M. says:

    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

    • SGS Rawkstar Carissa says:

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

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

  14. Ari says:

    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!

    • SGS Rawkstar Carissa says:

      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! 🙂

  15. Beth says:

    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.

    • SGS Rawkstar Carissa says:

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

  16. Lori Ann Walsh says:

    Another 5 star supper added to my meal plan. I love a warm comfort food dish instead of the regular go-to salads. This is a warm bowl of awesomeness!!!

  17. Maria Jimenez says:

    Eating more plants helps give me more energy. I tend to gain weight with high meat protein and carb/sugar diets. Veggies have been a great way to give me the energy I need as well as the keeping me healthy.

  18. MLG says:

    I’ve followed you for years and I’d love to incorporate even more veggies into my family’s diet. Thx!

  19. Angela says:

    Simple Green Smoothies has taught me how much of a difference life can be when striving to live a plant based lifestyle. My mind is clearer and my health is better. My calf had swollen and I was having trouble with my knees and swollen ankle prior to starting the 21 day vegan. They stated their was a cyst behind one knee and the heal of one foot was swollen. The third day of the 21 day vegan things started to clear up and my knees are returning to normal along with the cyst downsizing. I truly believe the eating plan is the reason for the improvement. Having even more recipes to try that is being recommended by SGS is a win, win for anyone.

    • Melody says:

      I have long been searching for a ramen made with veggie broth and can never, ever find one. Can’t wait to try this recipe for myself!

  20. Margaret says:

    I have had some serious health issues since the beginning of this year and I am learning to eat more healthy, especially but adding more vegetables into my diet. These are essential changes that I need to make in order to quite honestly live. This ramen recipe looks amazing! Plant based meals are new to me and I don’t really miss meat.

  21. AMBER SPARKS says:

    This recipe looks amazing, I can’t wait to try it. I love Michael Pollan and have been reading his books for years but I’ve had a hard time implementing his ideas. SGS has really helped me to see how I can eat more plants and I love it!

  22. Andria Aguzzi says:

    I want to eat mostly plants to be healthier, leave a smaller carbon footprint and lose weight. I want to show others that plant based eating is filling and delicious!

  23. Lesley says:

    I’ve been looking for new ways to incorporate veggies – especially to please my kids as well. Ramen (or soups in general) is an easy fix for everyone. Thanks for the recipe!

  24. Vanessa says:

    Raman is my Favorite! Thank you for the recipe
    Reasons why: I have always been bad at incorporating veggies and greens, and I dislike cooking very much. Thanks to Simple Green Meals and the 21 day spring and autumn cleanses that’s changing *hurray* But I am a variety girl and have zero imagination when it comes to cooking so I need the mind of someone who does. I am in the middle of a huge life style change, with the rude awaking I received at the doctor last month and the knowledge of both my father and mothers heart conditions, I told myself no more messing around if I don’t take myself seriously and make my health a priority now, in 20 years I won’t be much different. So in a nutshell… I am looking to expand my veggie horizons

  25. Roxanne Low says:

    Thank you for the recipe! I’m looking forward to trying it. I always feel better when I eat more vegetables but I struggle with figuring out how to cook with them!

  26. Natascha Sonnwalden says:

    Hello! My body is desperately searching for its survival with unadulterated pure holistic food. Not the virtual reality imposter food that we see surrounding us. I want to be truly fed and start feeling alive and nourished. That is why my body is making me listen. Today I discovered this recipe of yours and will prepare it with the Konjac Shirataki Miracle Noodle Kitchen brand as a healthy substitute to regular ramen. I’m quite enthused to try it out! And to continue the nourishment your book will help me achieve this. Thank you.

    • Cristina says:

      I would like to eat more vegetables and plants because my diet has changed unfortunately over the years with a very demanding, stressful, busy job. With so much confusion these days about different eating styles, one doesn’t know what to believe anymore. Studies stating that beans are toxic to our bodies, the new Keto and paleo craze. I eat beans, nuts, vegetables, fruits, dairy, chicken, salmon, eggs and my doctor told me I was slightly anemic and need to take iron vitamins and eat red meat. I would love some healthy vegetable recipes thank you

  27. Moria says:

    I can’t wait to try this receipe! I love eating mostly plants to feel my best!

  28. Penny Seay says:

    I can’t wait to try this recipe! It sounds amazing and if other recipes in the book are similar, I know it will be a great addition to my books. We’ve been eating mostly plants for quite some time but have become a little stuck with our meals. I’m looking for ways to find new ideas!

  29. Ashley says:

    Yum! This recipe looks delicious! My favorite type of food is Asian, hands down. I love how simple this recipe looks too. I am constantly looking for new plant based dishes to inspire and feed my meat-eating husband. Exploring new recipes is tons of fun and I would love to check out this cookbook. PS – I also love the quote by Michael Pollan you mentioned in your recent e-mail, so simple but so true 🙂

  30. Naomi Wallace says:

    I started this year committed to eating a plant base diet and lifestyle. I loved the 7-day THRIVE, btw. Its been very difficult making this change because of my current eating habits, but I want to make the jump and do this! Something like a cookbook could help me be more committed. At least when I was completing Thrive and continuing with some of the recipes (love that cucumber and orange smoothie) I was motivated by having it placed on my cookbook holder. I hope to do the same with something like Mostly Plants.

  31. Cecily says:

    I’m always looking for more great plant based recipes to try out with my family. This ramen recipe sounds really good and I will love trying it out on my family! I would love a new book as well to check out more ideas to make!

  32. Melanie Drotar says:

    Thanks for sharing the recipe, can’t wait to try since I’ve been struggling with getting enough depth and umami joy with vegetable broths!

  33. Megan says:

    In an attempt to improve our health issues, our family is doubling our efforts to eat more veggies and less meat, fruit and grains. I’m having a hard time finding recipes that use multiple veggies, and in good quantities. (2 carrots for 6 servings of soup doesn’t cut it in my book. I always end up quadrupling the veggies so we get enough.) Anything that can help us with ideas sounds good to me!

  34. Amy says:

    I liked to eat food too much but couldn’t get a handle on it. I prayed that something larger than me would intervene to help me take control. Last summer I was diagnosed with high blood pressure. By default I’ve consumed more vegetables and fruits in my diet. Life remains busy so I try to consume 2 fruit-vegetable smoothies a day. I lost 15 lbs in the process.

  35. Christie says:

    Looks delicious! I’m always looking for ways to get more veggies in and love new soup recipes! Would love to get new veggie ideas.

  36. Marilyn says:

    I cut out on the garlic…My system can’t tolerate it…..yet.
    Which leads to why Im going to a Simple Green safe place!
    My body is sick and is having a drastic effect on my mind and life.
    I want to live a bright green joyful life. Plant based foods are whole, living foods.
    We are, indeed, what we eat.

  37. Pat says:

    Thanks so much for this recipe. It looks wonderful. I am disabled (and diabetic) and can not spend so much time in the kitchen, but by making a few adjustments, I think I can make this work. I’ll omit the tofu, use frozen veggies, and prep the bok choy the night before etc. Maybe not the perfect method, but eating healthy with more veggies is a BIG plus for me, and everyone else in the U.S. as well. Down with junky food! Thanks again.

  38. Beth says:

    We are getting started on our veggie and herb garden and this book will help us with more recipes to try out and feeding 7, we need a lot of recipes(and veggies)!

  39. Vanessa says:

    Eating plant-based, or “mostly plants” 🙂 is not only a more healthy wholistic way of eating, which is good for our bodies, it’s all around more sustainable for the environment and the world we live in. Eating green is the way to go! This book would help me continue to build my collection of green eating recipes. Simple Green Smoothies was my first step, now I am trying to slowly increase the incorporation of plant-based meals into my routine. Thank you Jen!

  40. Marsharelle Tolbert says:

    I’m always struggling to think of new, creative plant based meals to get on the table and I know how important it is. This book would be an awesome resource in helping me to achieve my goal!

  41. Sandi O'Donnell says:

    I have been following Simple Green Smoothies for quite a few years now, but the last 18 months or so I have been cooking with their meal plans exclusively, as I have every single one! I would LOVE this new book to try out! Eating this way is the best thing you can do for your body, and for the environment!

  42. Peggy says:

    There are no negatives to consuming a plant based or mostly plant based diet. It is the one thing that could improve the health of millions of Americans and lower the incidence of chronic disease. For me, cooking is an act of love for myself, the planet, and those I share my food with.
    This ramen looks delicious and is the epitome of comfort food for me. Can’t wait to make it!

  43. Donna B~ says:

    This looks scrumptious❣️ I’m learning everything I can on how to switch to plant based eating, as I’d like to help my husband and I to be be more heart healthy. We’re trying to lower blood pressure, cholesterol, and triglycerides and are teaching our son what clean eating is all about. Your articles have been so helpful in making this fun and attainable for us – thank you so much for all you di❣️

  44. Nancy A. says:

    This recipe for ramen looks so good! I haven’t tried to make them, but would love to and would love to win the book. I think eating plant based makes me feel so much better, I don’t get sluggish. I get up and move instead of sitting, or taking a nap.

  45. Sandi O'Donnell says:

    Thanks to Simple Green Smoothies I have been eating this way for over a year and a half now, exclusively! I just get my recipes from all the meal plans I have purchased from them over the years, as well as the new book, and we are eating yummy meals every night! I eat this way for my health, for my blood work to come back in the healthy range, for the pain in my joints to be gone, for my blood pressure to be in the normal to low range, and because now I cannot imagine eating any other way! My husband is also on board and often requests his favorite Mediterranean Stuffed Spaghetti Squash! I don’t know where I would be without my Simple Green Smoothies!

  46. Kellie says:

    We love making ramen in our house! It’s easy, affordable and we load it up with veggies for our family of 5. The kids love it! Would love to make this recipe as well as other plant based recipes. P.S. – I have always loved that quote as well and have thought about stenciling it in my pantry.

  47. Jessica Rogers says:

    This is something I need in my life! This recipe sounds amazing and I have to try pronto. My boyfriend loves ramen – I usually skip it because it’s not necessarily healthy. We both want to have a very plant heavy diet, but sometimes our stumped on what to make (besides steamed veggies – HA!). This book would totally solve our problem!

  48. Marla Schanck says:

    My son as just talking about his family wanting to make homemade Ramen. Definitely forwarding ! Love “vegging up” our “go to” foods

  49. Jana Gale Connell says:

    Thank you for sharing this recipe Jen. Michael Pollan is simply brilliant in my book. I’ve read quite a few of his books. My friends son met him and said he’s a wonderful, down-to-earth dude.
    I’m mostly plant-based and have a few books on it but I’ve been eyeing this book for a while. I’m still stuck on chicken but I haven’t eaten meat in 42 years.
    Help me switch totally by sending me this book!! Lol.
    You have really carried the SGS to a new and amazing level Jen. I love your videos and your book.
    You’ve really inspired me and thousands of others.
    Thank you‼️
    Namaste rawkstar!!
    ‼️

  50. Holly Billings says:

    was the first thing I learned to cook as a teenage. Love to have it actually be better for me. I have genetic high cholesterol and my husband is a born and raised meat and potatoes guy so I would love to figure out more tasty recipes that weren’t meat centered! Also, to be a good model of healthy eating for my kiddos!

  51. Daniela says:

    Oh, yum! This looks delicious. I’ve been trying to increase my plant-based diet, but I’m in a rut. This book would help inspire me! Thanks.

  52. Kimberley Riwatt says:

    I have been struggling with my overall diet lately and feel stuck…this recipe looks delicious and would love to try more of the recipes in this plant based book…
    Sweetest Regards
    Kimberley

  53. JUSTIN GREENE says:

    I am slowly moving towards eating plant based and this book is what could make me go 100% plant based. This ramen soup recipe looks delicious.

  54. Maureen Kirkpatrick says:

    Recipe sounds yummy! And good for the planet we call home.

  55. Kathy Harren says:

    I simply MUST make this ramen soup….soon! I’m really wanting to go mostly plant based….but it’s baby steps for me. This soup could well be the catalyst that makes me jump into plant-based eating head first!

  56. Amy S says:

    This recipe looks amazing!

  57. Laurie says:

    I love the simplicity and brilliance of Michael Pollan’s phrase, “Eat food, not too much, mostly plants.” Easy to remember, all inclusive, adaptable for all.

  58. Heather Case says:

    Ramen is so flavorful and one of the easiest ways I can get my son to eat vegetables happily. I rarely serve him meat and am always on the hunt for meals he’ll like. Soups are always well received for dinner and they make good lunches for me for work the next day. Would love to try this recipe.

  59. Amy says:

    I have been a Pollan fan for years! Also a fan of Simple Green Smoothies since the very beginning..done every cleanse, etc and LOVE your cookbook. It would be awesome to add another plant-based cookbook to my collection! Rawk on!!

  60. Beth Czechanski says:

    We are CRAZY for ramen in our house and are looking to wean ourselves off of animal products. This recipe is the perfect one to satisfy our ramen love and help us reach our goal!

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