Homemade Vegan Ramen is the animal-free alternative to the traditional Japanese dish, made with vegetable broth, miso, mushrooms, tofu cubes, wheat noodles, chopped spring onion, fresh cilantro and peanuts, all seasoned with soy sauce, rice vinegar, sugar and sesame oil.
Although meatless, the end result is equally flavorful and filling: you'll get a fragrant soup, perfect for a dinner with friends or even a quick but satisfying lunch.
What Type of Tofu is Best for Vegan Ramen?
Choose extra firm tofu and make sure to pat it dry with a sheet of kitchen paper before frying, so that it can easily absorb all the flavors and aromas of the seasoning.
What Mushrooms Should I Choose?
We used button mushrooms, but cardoncelli, oyster mushrooms or, even better, an Asian variety like shiitake will also be perfect.
What Are The Best Noodles for Vegan Ramen?
You can use noodles made from wheat flour and eggs, known as ramen, or classic wheat noodles, soba, or even opt for udon, which is thicker and slightly chewy.
What Are Some Toppings for Vegan Ramen?
Common options include marinated or pan-fried tofu, sautéed mushrooms (like shiitake), corn, bamboo shoots, and leafy greens such as spinach or bok choy. For freshness and crunch, you can add green onions, bean sprouts, shredded carrots, or nori (seaweed). A soft-boiled vegan egg substitute, chili oil, sesame seeds, or a drizzle of soy sauce or miso-based sauce can finish the bowl and bring everything together.
Ingredients
How to Make Miso Soup Vegan Ramen
To make vegan ramen, start by cutting the mushrooms into 1 cm thick slices and sautéing them in a pan over high heat with a drizzle of sesame oil. Once golden, season with a splash of soy sauce and set them aside.
To make vegan ramen, start by cutting the mushrooms into 1 cm thick slices and sautéing them in a pan over high heat with a drizzle of sesame oil. Once golden, season with a splash of soy sauce and set them aside.
Pour the ready-made vegetable broth into a saucepan, then add the miso and stir to dissolve it, heating the broth over a low flame.
Pour the ready-made vegetable broth into a saucepan, then add the miso and stir to dissolve it, heating the broth over a low flame.
In another pan, gently sauté the finely grated spring onion, garlic, and ginger in the seed oil. Add the diced tofu and let it brown gently, until a light golden crust has formed.
In another pan, gently sauté the finely grated spring onion, garlic, and ginger in the seed oil. Add the diced tofu and let it brown gently, until a light golden crust has formed.
At this point, pour in the hot broth and add some mushrooms, reserving the rest for decoration. Cover with a lid and cook for 10 minutes.
At this point, pour in the hot broth and add some mushrooms, reserving the rest for decoration. Cover with a lid and cook for 10 minutes.
Meanwhile, boil the noodles in plenty of lightly salted water, following the instructions on the package.
Meanwhile, boil the noodles in plenty of lightly salted water, following the instructions on the package.
Once the various ingredients are ready, assemble the ramen. Pour the soy sauce, rice vinegar, and sunflower oil into the bowl where it will be served and sugar.
Once the various ingredients are ready, assemble the ramen. Pour the soy sauce, rice vinegar, and sunflower oil into the bowl where it will be served and sugar.
Add the broth and mix with a spoon to distribute the seasoning.
Add the broth and mix with a spoon to distribute the seasoning.
Drain the noodles and transfer them to the bowl.
Drain the noodles and transfer them to the bowl.
Add the tofu cubes and mushrooms.
Add the tofu cubes and mushrooms.
Garnish with chopped spring onion, coriander and peanuts, then drizzle with a little chili oil.
Garnish with chopped spring onion, coriander and peanuts, then drizzle with a little chili oil.
Vegan ramen is ready to be enjoyed!
Vegan ramen is ready to be enjoyed!
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