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!
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.
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.
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!
Need more recipe inspo? Check these out:
Simple Vegan Ramen
- 2 tbsp avocado oil or other neutral oil
- 4 oz shiitake mushrooms thinly sliced
- 1 shallot thinly sliced in rounds
- 2 tbsp 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 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1/2 block firm tofu cut in squares
- 2 squares ramen
- 1 carrot shredded
- 1/4 cup corn
- sesame seeds, green onion & chili sesame oil for serving
- 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 tbsp 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 tbsp 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.
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