Easy Vegan Ramen
Easy Vegan Ramen
Ingredients
- 4 blocks instant ramen noodles, without seasoning packets
- 1.2 L water
- 4 vegetable bouillon cubes
- 4 tablespoons nutritional yeast
- 4 tablespoons soy sauce, or tamari
- 200 g frozen sliced mushrooms
- 200 g enoki mushrooms, trimmed
- 200 g bok choy, chopped
- 100 g edamame, shelled, optional
- 4 tablespoons miso paste
- 400 g silken tofu, cubed
- 4 tablespoons green onions, chopped, for garnish
- 2 tablespoons white sesame seeds, for garnish
Instructions
- 1
Place the instant ramen noodles (without the seasoning packets) into a large pot on the stovetop. Add 1.2 liters of water and the vegetable bouillon cubes.
⏱️ 1 min
- 2
Add the nutritional yeast and soy sauce (or tamari) to the pot. Bring the mixture to a boil over medium-high heat.
⏱️ 1 min
- 3
Once boiling, whisk the ingredients thoroughly to combine and create a flavorful ramen broth.
⏱️ 1 min
- 4
Add the frozen sliced mushrooms, enoki mushrooms, and chopped bok choy to the pot. Cover with a lid and allow to cook for 2-3 minutes, or until the vegetables are tender-crisp and the noodles are cooked.
⏱️ 3 min
- 5
If using, add the shelled edamame to the pot during the last minute of cooking.
⏱️ 1 min
- 6
Remove the pot from the stove. Stir in the miso paste until thoroughly combined and dissolved into the broth.
⏱️ 1 min
- 7
Gently fold in the cubed silken tofu.
⏱️ 1 min
- 8
Ladle the cooked ramen, including noodles, broth, vegetables, and tofu, into individual serving bowls. Garnish each bowl with chopped green onions and white sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Vegan Ramen
- 4 blocks instant ramen noodles, without seasoning packets
- 1.2 L water
- 4 vegetable bouillon cubes
- 4 tablespoons nutritional yeast
- 4 tablespoons soy sauce, or tamari
- 200 g frozen sliced mushrooms
- 200 g enoki mushrooms, trimmed
- 200 g bok choy, chopped
- 100 g edamame, shelled, optional
- 4 tablespoons miso paste
- 400 g silken tofu, cubed
- 4 tablespoons green onions, chopped, for garnish
- 2 tablespoons white sesame seeds, for garnish
Instructions
- 1
Place the instant ramen noodles (without the seasoning packets) into a large pot on the stovetop. Add 1.2 liters of water and the vegetable bouillon cubes.
⏱️ 1 min - 2
Add the nutritional yeast and soy sauce (or tamari) to the pot. Bring the mixture to a boil over medium-high heat.
⏱️ 1 min - 3
Once boiling, whisk the ingredients thoroughly to combine and create a flavorful ramen broth.
⏱️ 1 min - 4
Add the frozen sliced mushrooms, enoki mushrooms, and chopped bok choy to the pot. Cover with a lid and allow to cook for 2-3 minutes, or until the vegetables are tender-crisp and the noodles are cooked.
⏱️ 3 min - 5
If using, add the shelled edamame to the pot during the last minute of cooking.
⏱️ 1 min - 6
Remove the pot from the stove. Stir in the miso paste until thoroughly combined and dissolved into the broth.
⏱️ 1 min - 7
Gently fold in the cubed silken tofu.
⏱️ 1 min - 8
Ladle the cooked ramen, including noodles, broth, vegetables, and tofu, into individual serving bowls. Garnish each bowl with chopped green onions and white sesame seeds before serving.
⏱️ 1 min