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Chef Verde
2 days ago

Quick Vegan Ramen

Quick Vegan Ramen

Recipe Details

Author Roni Zaide
Prep Time 30 minutes
Cook Time 20 minutes

Summary

A speedy, comforting vegan ramen with a savory tamari–miso broth rounded by creamy coconut, ginger, and garlic, finished with tofu, mushrooms, and bright, fresh toppings. Deep umami and gentle heat meet silky noodles for a cozy bowl in minutes.

Instructions

  1. 1

    In a large pot, combine the boiled water, tamari (soy sauce), miso, rice vinegar, and 2 tbsp sesame oil; whisk until the miso is fully dissolved.

  2. 2

    Add the mushrooms, tofu, carrot, garlic, and ginger. Cook on high heat for 15 minutes.

  3. 3

    Check the carrot with a fork; if it slides in easily, continue. If not, cook a few more minutes.

  4. 4

    Stir in the coconut milk and nutritional yeast (if using), along with the corn and edamame (if using). Cook 2 more minutes on high heat, mix well, then remove from heat.

  5. 5

    Bring a medium pot of water to a boil. Add the broccoli florets (if using) and cook 3 minutes on medium-high heat; strain and set aside.

  6. 6

    In a separate pot of boiling water, cook the ramen noodles according to package directions; strain.

  7. 7

    Optional: Sauté the additional cup of mushrooms for topping and set aside.

  8. 8

    To serve, divide noodles among bowls and ladle the soup over. Top with broccoli, sautéed mushrooms, green onions, a drizzle of the remaining 1 tbsp sesame oil, and chili flakes to taste.

  9. 9

    For best texture, prepare noodles just before serving. Store leftover noodles separately from the soup.

Ingredients

  • 4 cups water (boiled)
  • 1/3 cup tamari soy sauce (gluten-free if needed)
  • 3 tbsp shiro miso paste (or use 2 tbsp red miso paste; gluten-free if needed)
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 cup mushrooms (thinly sliced)
  • 1 cup tofu (cubed)
  • 1 carrot (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 tbsp fresh ginger (minced)
  • 1 cup coconut milk
  • 2 tbsp nutritional yeast flakes (optional)
  • 300 grams ramen noodles (gluten-free if needed)
  • 2 green onions (sliced)
  • 1 tbsp sesame oil (for serving/drizzling)
  • to taste chili flakes
  • 1/2 cup corn kernels (optional)
  • 1/2 cup edamame beans, shelled (optional)
  • 2 cups broccoli florets (optional)
  • 1 cup mushrooms (optional; sautéed for topping)
  • 1 cup smoked tofu (optional; cubed, use in place of regular tofu)
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