Name: The Best Easy Vegan Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 cup Vegetable stock( salt-reduced); 2½ cup Water (Note1); 3 tbsp Mirin; 3 tbsp Light soy sauce; ⅓ cup Peanut butter( smooth) ( Note2); 2 Tbsp White Miso paste; 1 Tbsp minced Ginger; 1 tsp minced Garlic; ½ tsp Sesame oil; 1 tbsp organic Sugar; 15 oz Ramen noodle( Pre-cooked) (400g); 2 tbsp Cooking oil; ½ cup Corn Kernel (tinned) (Note 3); 4 oz Enoki mushroom (100g); 4 oz Baby Oyster mushroom (100g); 7 oz Firm Tofu (cut into 5mm thick slices) (180g); 1 tbsp black n white sesame seeds; 1 Pc Nori sheet; 2 tbsp Spring Onion( Shallot) thinly sliced

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Last Updated on January 22, 2024

The best vegan ramen has a rich, creamy broth, topped with baby oyster mushrooms, sweetcorn, and pan-fried tofu. Who doesn’t like a bowl of hearty Ramen noodles soup? Don’t feel intimidated by the look of it, you can make your own at home easily. Are you ready for some ramen tonight?

Quick-and-easy-miso-ramen-made-at-home — This recipe is featured at Porch.com- Creating Healthy Eating Habits at Home: Tips from the Experts

vegan Ramen

Ramen(拉麺, ラーメン, rāmen) is a Japanese noodle soup. While the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries.

Generally, it consists of Chinese-style wheat noodles served in a soy-based broth( soy sauce and miso) and uses toppings such as sliced protein, nori (dried seaweed), menma (made from Lacto-fermented bamboo shoots), and scallions.

This Vegan Ramen is incredibly quick and easy.

By using everyday ingredients to make a rich and smooth ramen broth instantly, loaded with all the essential classic toppings such as sweet corn, mushrooms, shredded seaweed nori, and sliced scallions. I have to say, we take our homemade ramen very seriously!

What’s in a Ramen?

Here’s a rundown of how it goes: 1. Broth 2. Ramen noodles 3. Toppings

Vegan Ramen Broth

Since we are making quick & easy Ramen, this time I’m going to use store-bought vegetable stock. (If you want to learn how to make your own, check this one out how to make Asian-style vegetable Stock).

Ramen broth can be made in many different ways, for this recipe, it’s a miso-based broth. Vegetable stock infused with ginger and garlic.

To create the depth of the Umami flavor, I also added light soy sauce peanut butter, and white miso paste. The result was mind-blowing! My friend!

Vegetable Stock– store-bought ‘salt-reduced’ vegetable stock. If you wanna make your own, check this how to make Asian-style vegetable Stock

Water– you can add more if you like very light broth.

Mirin– you can use Sake as well. If you don’t have both. You can use rice vinegar.

Ginger and Garlic– freshly grated

Light Soy Sauce– L.K.K, Pearl River Bridge preferred (L.K.K. also has a gluten-free option).

Miso Paste – White or light miso (sometimes called sweet miso) can be light beige to yellow and tends to be lighter and sweeter in flavor. Miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste.

Peanut Butter (Smooth)– You can also use tahini if you’re allergic to peanuts.

Sesame Oil– give it an extra nutty flavor

Organic sugar

For the Ramen noodles, you can choose either dried or pre-cooked. I like to use pre-cooked ramen noodles for a better bouncy texture, but you can use any type of ramen noodles you like.

Ramen Veggies for Topping

While your broth simmers, prepare any desired toppings. You can add any vegetables you like, such as baby bok-choy, bamboo shoots, and baby spinach…etc.

This is my favorite ingredient list for the toppings,

Firm-Tofu (a type of bean curd): pan-fried until golden and crispy.

Baby King Oyster Mushroom– slicing king oyster mushrooms is good too, even oyster or pearl oyster mushrooms. If you like to incorporate more oyster mushrooms into your diet, feel free to check out our recipe round-up of 38 Best Oyster Mushroom Recipes.

Enoki mushroom– This is a very nice addition to the ramen!

Corn Kernel– You can replace everything but corn kernel! It gives the soup extra sweetness. I used tinned sweet corn kernel so no need to be cooked again. But if you use fresh ones, you need to pan-fry or blanch them.

Shredded Nori– I simply cut a sushi nori sheet with a pair of scissors. It’s much much cheaper!

The-best-easy-vegan-ramen — **Shredded**
Nori- I simply cut a sushi nori sheet with a pair of scissors.

Black and White Sesame Seeds

Scallion (Spring Onion) – thinly sliced

How to make Vegan Noodles Soup- Ramen

Make the Broth: Pour vegetable stock and water into a pot on medium-high heat.
Add mirin, peanut butter, light soy sauce, white miso paste, grated ginger and garlic, sesame oil, and sugar. Mix them well by using a whisk until they are dissolved. Then bring the broth to a simmer.
While your broth simmers, saute the toppings( tofu, king oyster, and enoki mushrooms) until golden brown, take them out, and set them aside.
Heat up another pot of water to boil, and cook your ramen noodles as per the instructions on the packet.
Dish up noodles into the bowls, fill up with the broth
Top with cooked king oyster and enoki mushrooms, crispy tofu, sweet corn, shredded nori, black/white sesame seeds, and spring onion. Serve Up!!

P.S. If you like it hot, try to make this easy chili oil: How to Make Chili Oil.

I hope you all love this hearty, satisfying, simple Vegan Ramen noodle soup! Enjoy these homemade Ramen bowls with family or friends on a rainy day or a cold winter night!