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. Sandi O'Donnell

    April 19th, 2019 at 11:31 am

    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!

  2. Nancy A.

    April 19th, 2019 at 11:39 am

    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.

  3. Donna B~

    April 19th, 2019 at 11:46 am

    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❣️

  4. Peggy

    April 19th, 2019 at 11:56 am

    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!

  5. Sandi O'Donnell

    April 19th, 2019 at 11:59 am

    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!

  6. 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!

  7. 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!

  8. 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)!

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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!

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!