Vegan Ramen
This deeply flavorful vegan ramen features a rich umami-packed broth made with miso, soy sauce, and aromatic vegetables that will warm you from the inside out. Topped with crispy tofu, soft-boiled vegan eggs, and fresh toppings, this plant-based bowl is restaurant worthy at home.
A rich miso-based vegan ramen broth loaded with noodles, tofu, and fresh vegetables.
Nutrition per serving
Ingredients
Broth
Noodles
Toppings
Instructions
Build the Broth
In a large pot, combine vegetable broth, soy sauce, and sesame oil over medium heat. Bring to a gentle simmer, then whisk in the miso paste until fully dissolved. Do not boil after adding miso to preserve its probiotic properties.
Cook the Noodles
Cook ramen noodles in a separate pot of boiling water according to package instructions, usually 3 to 4 minutes. Drain and divide among four serving bowls.
Prepare the Toppings
Pan-fry the tofu cubes in a hot skillet with a little oil until golden and crispy on all sides, about 8 minutes. Blanch the bok choy in boiling water for 1 minute until just wilted and bright green.
Assemble and Serve
Ladle the hot miso broth over the noodles in each bowl. Arrange the crispy tofu, blanched bok choy, and sliced green onions on top. Add a drizzle of chili oil and sesame seeds for extra flavor and serve immediately.
Substitutions
Common mistakes
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