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a hand picking up some noodles out of a bowl of vegan ramen with chop sticks with another bowl of vegan ramen in the background
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Vegan Ramen

This vegan ramen with shiitake mushrooms and tofu is the perfect vegan comfort food! It's packed with flavor, really healthy, and ready in less than 30 minutes! It makes a great vegan dinner for cold fall and winter nights!
Course Entrées, Soup
Cuisine Japanese
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 107kcal
Author Sina

Ingredients

  • 8 cups vegetable broth
  • 20 dried shiitake mushrooms
  • 3 tablespoons soy sauce or tamari
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 inch piece fresh ginger, finely chopped
  • 1 teaspoon miso paste
  • 4 handful fresh spinach
  • 7 oz firm tofu
  • 2 carrots
  • dried ramen noodles (4 servings)
  • 3 green onions, cut into rings
  • sesame

Instructions

  • Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done.
  • In the meantime, finely chop the onion, the garlic, and the ginger. Sauté in a large pan (you will need it again for the tofu later). Set aside.
  • When the cooking time of the broth is over, carefully get out about half of the shiitake mushrooms with a ladle. Set aside for later. Let the soup cool down for a few minutes. Add the sautéed onion, garlic, and ginger to the soup as well as the miso paste. Then carefully transfer it into a high speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low heat until you're done with the remaining steps.
  • Cut the cooked shiitake mushrooms into strips.
  • Cut the tofu into slices. Heat some oil (I used sesame oil) in the same pan that you used for the onions and pan-fry the tofu slices for about 2 minutes on each side on high heat. Add 1-2 teaspoons of soy sauce as well as some salt and pepper.
  • Grate the carrots. Just before serving, add the cooked ramen noodles, the fresh spinach, the cooked tofu, the shiitake mushrooms, and the carrots to the ramen broth. Garnish with green onions and sesame and serve immediately.

Notes

  • I cooked the vegan ramen broth for 20 minutes. If you want an intense flavor and got more time, you could even double the cooking time.
  • If you want to make this recipe gluten-free, you can use tamari instead of soy sauce and buckwheat or rice noodles instead of the ramen noodles.
  • I decided to blend about half of the cooked shiitake mushroom with the broth to give this vegan ramen even more flavor. You could, however, also skip this step and cut all of the shiitake mushrooms into strips.
  • Make sure to use a good vegetable broth for this soup. I usually use a store-bought organic vegetable broth. However, you could also make it from scratch. 
  • You need dried shiitake mushrooms for this recipe. Please don't replace them with fresh ones.

Nutrition

Calories: 107kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Sodium: 1984mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9000IU | Vitamin C: 12.4mg | Calcium: 111mg | Iron: 1.7mg