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    Home

    Simple Vegan Ramen

    September 28, 2021 By Rene 10 Comments

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make!

    Jump to Recipe
    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes

    It feels like it became Fall overnight here in San Diego. And I am not mad about it! The weather is cooler, the sky is overcast and I've broken out the pumpkin spice candles. It's a vibe that I never get sick of.

    So, what better way to celebrate the cooler weather than with a big bowl of ramen?!? If you've never made your own ramen at home, then you need to try this recipe! It is super simple and tastes wayyyyyy better than the instant stuff. Plus, this is loaded with tofu and veggies to keep you full.

    How to make Simple Vegan Ramen

    This recipe does require a few of steps, but have no fear, it only requires one pot and everything is super simple. Start out by crisping up the mushrooms and shallots. You want them to get nice and browned - that's where the flavor is at. Remove those from the pot and move onto the next veggie.

    Add the bok choy to the pot and let it get a little browned and wilted on both sides. Yep, you guessed it, take the bok choy out of the pot and let's do one more round.

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes

    Lastly add some garlic and ginger to the pot and cook it down for a minute. Add the broth, soy sauce, rice vinegar, sriracha and tofu to the pot. Bring everything to a boil, then let it simmer until you are ready to eat.

    If you plan on eating the whole thing at once, go ahead and cook the noodles in the broth. If you plan on having leftovers, just cook the noodles in a separate pot.

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes

    How to serve Simple Vegan Ramen

    Now that everything is ready, it is time to serve it up. Add the noodles to each bowl and top with the mushrooms, bok choy, carrots and corn. Ladle the hot broth and tofu over top, then load up the ramen with your favorite toppings. I like to top mine with green onion, sesame seeds and a splash of sesame chili oil.

    This ramen is incredibly easy and a must make during the colder months!

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes
    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes

    Need more recipe inspo? Check these out:

    • Vegan Thai Peanut Ramen
    • Roasted Vegetable Vegan Ramen
    • Vegan Ramen Noodles with Mushrooms & Bok Choy
    • One Pot Kale, Tomato & Garlic Spaghetti
    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes
    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes
    Print Pin
    5 from 8 votes

    Simple Vegan Ramen

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make!
    Course Main Course, Soup
    Cuisine asian
    Keyword bok choy, fall recipes, ramen, soup, tofu
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2
    Calories 630kcal

    Ingredients

    • 2 tablespoon avocado oil or other neutral oil
    • 4 oz shiitake mushrooms thinly sliced
    • 1 shallot thinly sliced in rounds
    • 2 tablespoon sesame oil separated
    • 2 bundles baby bok choy sliced in half lengthwise
    • 1 inch fresh ginger diced
    • 2 cloves garlic thinly sliced
    • 4 cups broth
    • 3 tablespoon low sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sriracha
    • ½ block firm tofu cut in squares
    • 2 squares ramen
    • 1 carrot shredded
    • ¼ cup corn
    • sesame seeds, green onion & chili sesame oil for serving

    Instructions

    • Heat the avocado oil in a stock pot over medium heat. Add the mushrooms and shallot and cook until crispy (approx. 3-5 minutes). Remove from the pan with a spoon and set aside.
    • Add 1 tablespoon of sesame oil to the same pot and place the bok choy cut-side down in the oil. Cook 1-2 minutes per side, or until slightly charred and wilted. Remove from the pot and set aside.
    • Add the remaining tablespoon of sesame oil to the pot with the garlic and ginger. Cook for 1 minute, then add the broth, soy sauce, rice vinegar and sriracha. Add the tofu and bring to a boil. Lower heat and simmer until ready to serve.
    • Meanwhile, bring a pot of water to a boil* and cook the ramen noodles. Cook until al dente and drain.
    • To assemble, split the noodles between 2 bowls and add the mushrooms, bok choy, carrots and corn. Ladle the broth and tofu over everything and serve with sesame seeds, green onion and chili sesame oil.

    Notes

    *If you plan to eat this all in one sitting, you can cook the ramen noodles directly in the broth.

    Nutrition

    Calories: 630kcal | Carbohydrates: 52g | Protein: 19g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Sodium: 1881mg | Potassium: 510mg | Fiber: 7g | Sugar: 8g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make! | ThisSavoryVegan.com #thissavoryvegan #veganramen #fallrecipes
    « Buffalo Chickpea Stuffed Sweet Potatoes
    Vegan Baked Rigatoni Bolognese »

    Reader Interactions

    Comments

    1. Lisa

      April 05, 2022 at 12:53 pm

      5 stars
      My son is sick today and I am making this on request--"you need to make that ramen with the bok choy". It's our go to feel better "soup"!

      Reply
      • Rene

        April 06, 2022 at 2:06 pm

        Haha - I love it! Hope he feels better!

        Reply
    2. Sophie

      January 06, 2022 at 7:21 pm

      Hi there! I’m wanting to try this recipe, but I wondering what broth you use for this? Thanks!

      Reply
      • Rene

        January 13, 2022 at 11:48 am

        Hi Sophie - you can use whatever you like! Veggie, miso or vegan chicken broth are some of my faves. It all depends on the salt content you prefer!

        Reply
    3. Andrea

      December 22, 2021 at 5:27 pm

      5 stars
      This was really great. I used a few pieces of leftover baked tofu in it, and just a tiny bit of Sriracha sauce as a tablespoon would have killed us. Thanks!

      Reply
      • Rene

        December 25, 2021 at 9:35 am

        Haha - spice is definitely a personal choice. So glad you made it work for you!🤗

        Reply
    4. Penny

      November 03, 2021 at 7:44 am

      5 stars
      The simplicity of this recipe belies how delicious it is! The broth has a lot of complexity and all of the other ingredients work together so well. Will definitely be making this again!

      Reply
      • Rene

        November 03, 2021 at 8:43 am

        Hi Penny! So glad you enjoyed this!

        Reply
    5. Kimberlee

      September 30, 2021 at 5:54 am

      5 stars
      This is so easy and so good! My husband, who is a meatatarian; ate tofu for dinner and said “You can make this again, it’s good!” which is the highest form of a compliment!
      The crispy mushrooms & Shallot are amazing. Thanks for making sure I knew not to stop cooking them too early.

      Reply
      • Rene

        October 08, 2021 at 8:40 am

        Hi Kimberlee - woooooo! I love hearing a husband-meat-eater-approval!!! The ultimate test 😂 So glad you both liked it!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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