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.
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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.
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
- 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
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.
April 19th, 2019 at 10:27 am
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!
April 19th, 2019 at 10:31 am
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!!
April 19th, 2019 at 10:31 am
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.
April 19th, 2019 at 10:40 am
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.
April 19th, 2019 at 10:41 am
This recipe looks amazing!
April 19th, 2019 at 10:43 am
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!
April 19th, 2019 at 10:54 am
Recipe sounds yummy! And good for the planet we call home.
April 19th, 2019 at 10:55 am
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.
April 19th, 2019 at 10:59 am
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
April 19th, 2019 at 11:05 am
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.
April 19th, 2019 at 11:11 am
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!
★★★★
April 19th, 2019 at 11:15 am
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!!
‼️
★★★★★
April 19th, 2019 at 11:18 am
My son as just talking about his family wanting to make homemade Ramen. Definitely forwarding ! Love “vegging up” our “go to” foods
April 19th, 2019 at 11:25 am
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!
★★★★★
April 19th, 2019 at 11:28 am
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.
★★★★★