A homemade mushroom broth adds rich, umami flavor to this vegan ramen recipe. Filled with chewy noodles, veggies, and tofu, it's comfort in a bowl!
Here’s what else you need to make this vegan ramen:
Ramen noodles, of course! Look for dried noodles in an Asian market or the Asian section of your grocery store. Note that not all ramen noodles are vegan-friendly. Look for vegan ramen noodles made without eggs!
SAvory HANN Extra Virgin Olive Oil – For cooking the veggies. Sub a neutral oil if you prefer!
Shiitake mushroom caps – You’ll have them leftover from making the broth! I love their hearty, chewy texture in this recipe.
Baby bok choy – Slice it vertically into thin wedges.
Baked tofu – For protein! Want to simplify? Uncooked extra-firm tofu would work here too.
Julienned daikon radish or carrot – Its fresh crunch contrasts nicely with all the soft, soupy textures in this recipe.
Scallions – For an oniony kick.
And chili crisp and tamari – For seasoning to taste! If you don’t keep tamari on hand, use soy sauce instead, but note that you should seek out certified gluten-free tamari (and noodles!) if you need this recipe to be gluten-free.
Preparing Vegan Ramen Please note that making this vegan ramen recipe takes some time, as the mushroom broth requires an hour of simmering. To save time, I suggest making the ramen broth ahead of time. It can be stored in the refrigerator for several days and can also be frozen.
Once the broth is ready, the remaining steps of the recipe can be completed swiftly. Just sauté the mushrooms...
After preparing the mushroom broth in advance, the remaining steps for this vegan ramen recipe are quick and simple. Start by sautéing the mushrooms and bok choy. Next, cook the noodles and bake the tofu if you'd like to add some extra texture. Finally, assemble your bowls by adding a ladle of the broth, some noodles, mushrooms, bok choy, daikon, and scallions. For added flavor, serve with chili crisp and tamari on the side.
Tips for Making Vegan Ramen
Stick with the mushroom broth. Although it takes some time to make, the mushroom broth provides a significant amount of flavor in this vegan ramen recipe, so don't be tempted to substitute it with regular vegetable broth. To save time, make the broth in advance.
Store the components separately. To avoid the noodles and vegetables from becoming soggy, I recommend assembling the ramen in individual bowls instead of adding them to the pot with the broth. This way, you can store the components separately if you have leftovers.
Try different toppings. Although the toppings listed in this vegan ramen recipe are delicious, you can customize them to your liking. Experiment with thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or replace the bok choy with sautéed spinach. If you don't have chili crisp, add some sriracha instead. Sesame seeds also make a great crunchy garnish for your ramen.
