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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.
Print

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

Description

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.


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

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.

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  1. Marsharelle Tolbert

    April 19th, 2019 at 12:00 pm

    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!

  2. Vanessa

    April 19th, 2019 at 12:21 pm

    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!

  3. Beth

    April 19th, 2019 at 12:26 pm

    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)!

  4. Pat

    April 19th, 2019 at 1:34 pm

    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.

  5. Marilyn

    April 19th, 2019 at 2:01 pm

    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.

  6. Christie

    April 19th, 2019 at 2:30 pm

    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.

  7. Amy

    April 19th, 2019 at 2:36 pm

    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.

  8. Megan

    April 19th, 2019 at 3:57 pm

    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!

  9. Melanie Drotar

    April 19th, 2019 at 5:59 pm

    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!

  10. Cecily

    April 19th, 2019 at 6:16 pm

    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!

  11. Naomi Wallace

    April 19th, 2019 at 6:20 pm

    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.

  12. Ashley

    April 19th, 2019 at 7:18 pm

    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 🙂

  13. Penny Seay

    April 19th, 2019 at 8:20 pm

    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!

  14. Moria

    April 19th, 2019 at 8:38 pm

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

  15. Natascha Sonnwalden

    April 19th, 2019 at 10:26 pm

    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.

  16. Cristina

    April 19th, 2019 at 10:55 pm

    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

  17. Roxanne Low

    April 19th, 2019 at 11:29 pm

    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!

  18. Vanessa

    April 20th, 2019 at 9:17 am

    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

  19. Lesley

    April 20th, 2019 at 9:28 am

    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!

  20. Andria Aguzzi

    April 20th, 2019 at 10:26 am

    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!

  21. AMBER SPARKS

    April 20th, 2019 at 11:13 am

    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!

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