Dinner

Vegan Ramen Recipe

ByClara Bennett October 5, 2026October 5, 2026

Introduction

This vegan ramen is a comforting and flavorful bowl packed with tender tofu, shiitake mushrooms, and fresh baby bok choy. The rich broth is infused with garlic, ginger, miso, and a touch of chili for depth and warmth. It’s a perfect plant-based meal that’s both nourishing and satisfying.

The image shows a bowl of ramen with three large light beige tofu cubes placed on top of light yellow noodles in a clear broth. On one side of the bowl, there is bright green bok choy with its leafy part open and slightly wilted. Several light brown shiitake mushroom slices nestled among the noodles add texture, while small pieces of chopped green onions and fresh coriander leaves are scattered over the dish for a fresh touch. The bowl itself is white with subtle ridges around its edge, sitting on a white marbled surface. To the top left, there is a white plate with a small portion of noodles and a cup of amber broth above it. A pair of wooden chopsticks rests beside the bowl to the right. Fresh green coriander and chopped green onions are placed on a small white side dish at the bottom right with a few coriander leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
6 cups vegetable broth
2 tablespoons soy sauce or tamari
1 1/2 tablespoons miso paste (white or yellow)
2 teaspoons rice vinegar
1 teaspoon chili paste or sriracha (optional)
8 ounces shiitake mushrooms, sliced
12 ounces extra-firm tofu, cubed
3 baby bok choy, halved lengthwise
8 ounces ramen noodles (egg-free)
Water (as needed for cooking ramen noodles)
2 green onions, sliced
Fresh cilantro for garnish (optional)

Instructions

Step 1: In a large pot over medium heat, heat the sesame oil. Add the minced garlic and ginger, sautéing for 2–3 minutes until fragrant.
Step 2: Stir in the vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste if using. Whisk until the miso paste has completely dissolved.
Step 3: Bring the broth to a gentle simmer, then add the sliced shiitake mushrooms and cubed tofu. Simmer for 15 minutes to develop flavor.
Step 4: Add the halved baby bok choy to the pot and continue simmering for another 5 minutes, until the bok choy is tender.
Step 5: Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
Step 6: To serve, divide the cooked noodles into bowls. Ladle the hot broth with tofu, mushrooms, and bok choy over the noodles. Garnish with sliced green onions and fresh cilantro if desired.

Tips & Variations

For a spicier broth, increase the amount of chili paste or add a dash of chili flakes.
Swap shiitake mushrooms with cremini or button mushrooms if preferred.
Use tamari instead of soy sauce for a gluten-free option.
To add extra protein, toss in some cooked edamame or shredded seitan.
Try adding a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store any leftover ramen broth and toppings separately from the cooked noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove until hot, then add the noodles just before serving to avoid sogginess.

How to Serve

A white bowl contains a clear broth with three large white tofu cubes positioned on the left and bottom right. In the center, a generous nest of light yellow noodles sits surrounded by bright green bok choy leaves and stems toward the top right. Thin slices of light brown shiitake mushrooms with a creamy center are arranged near the noodles on the right and bottom left. Fresh green cilantro leaves and thin slices of green onion are sprinkled across the tofu and noodles, adding vibrant color. The bowl rests on a white marbled surface with some cilantro leaves scattered around and wooden chopsticks lying above the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ramen gluten-free?

Yes, use gluten-free tamari instead of soy sauce and choose gluten-free ramen noodles or substitute with rice noodles.

How do I prevent the tofu from falling apart?

Use extra-firm tofu and handle it gently. You can also press the tofu beforehand to remove excess moisture, which will help it hold its shape better during cooking.