Vegan Vegetable Ramen
Dive into a comforting bowl of Vegan Vegetable Ramen, a deliciously wholesome twist on the classic Japanese noodle soup. This vibrant recipe is brimming with nourishing ingredients like shiitake mushrooms, baby bok choy, and julienned carrots, all swimming in a rich, umami-packed vegetable broth infused with garlic, ginger, soy sauce, and miso paste. Gluten-free ramen noodles provide the perfect base, while golden pan-fried tofu adds a protein-rich finishing touch. Ready in just 40 minutes, this plant-based ramen is ideal for busy weeknights or satisfying meal prep. Customize each bowl with toppings like toasted sesame seeds, strips of nori, or a splash of chili oil for bold flavor and texture. Whether you’re vegan, gluten-free, or simply looking for a nutritious and hearty meal, this recipe will deliver slurp-worthy goodness that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Sesame oil
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 4 stalks Green onions (thinly sliced, white and green parts separated)
- 1 medium Carrot (julienned)
- 1.5 cups Shiitake mushrooms (sliced)
- 2 small heads Baby bok choy (halved lengthwise)
- 6 cups Vegetable broth
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Miso paste
- 9 ounces Gluten-free ramen noodles
- 1 block Tofu (firm, cubed)
- Optional toppings: toasted sesame seeds, nori sheets (cut into strips), chili oil
Instructions
Heat sesame oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pot. Sauté for 1-2 minutes until fragrant.
Stir in the carrots and sliced shiitake mushrooms, cooking for another 5 minutes until softened.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer.
Add the soy sauce (or tamari) and whisk in the miso paste until fully dissolved.
Carefully add the halved baby bok choy to the pot and simmer for 3-4 minutes until tender.
Meanwhile, cook the gluten-free ramen noodles according to the package instructions. Drain and set aside.
In a non-stick pan, lightly pan-fry the cubed tofu until golden on all sides.
To assemble the ramen, divide the cooked noodles into serving bowls.
Pour the hot broth and vegetables over the noodles in each bowl.
Top with pan-fried tofu and garnish with the green parts of the sliced onions.
If desired, sprinkle with toasted sesame seeds, add nori strips, or drizzle with chili oil for extra flavor.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 10.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 437 mg | 34% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
