Vegan Ramen

Name: Vegan Ramen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 4 portions ramen noodles; 1.5L vegetable stock; 3 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp sesame oil; 300g shiitake mushrooms, sliced; 300g firm tofu, sliced; 2 bok choy, halved; 4 spring onions, sliced; 2cm fresh ginger, minced; 3 cloves garlic, minced; nori sheets, sesame seeds and chilli oil to serve

A deeply flavoured vegan ramen built on a miso broth loaded with mushrooms, tofu and all the classic toppings. Dissolving the miso in a ladle of hot stock before it goes back into the pot is what keeps it smooth, since miso stirred directly into the simmering broth tends to turn gritty and clump.

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegan

Ingredients

4 portionsramen noodles

1.5Lvegetable stock

3 tbspwhite miso paste

2 tbspsoy sauce

1 tbspsesame oil

300gshiitake mushrooms, sliced

300gfirm tofu, sliced

2bok choy, halved

4spring onions, sliced

2cmfresh ginger, minced

3 clovesgarlic, minced

nori sheets, sesame seeds and chilli oilto serve

Instructions

Fry garlic and ginger in sesame oil until fragrant.

Add mushrooms and cook until golden.

Add vegetable stock and bring to a simmer.

Dissolve miso in a ladle of hot stock, return to pot.

Add soy sauce and season.

Pan-fry tofu slices until golden.

Cook noodles according to packet, divide between bowls.

Ladle hot broth over noodles, add mushrooms, tofu, bok choy and spring onions. Add nori, sesame and chilli oil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

244

Protein

18.5g

Fat

11.7g

Carbs

20.3g

Fiber

4.3g

Sodium

2361mg

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