by This 30-minute vegan ramen is packed with protein and veggies and makes a delicious, comforting dinner!
Let’s get one thing out of the way; this isn’t authentic ramen. I’m sure there are tons of steps that I’ve skipped by way of making this recipe easier and more seamless, but I think the result is still pretty delicious (if I do say so myself).
This is my favorite meal on those cold-wintery nights when my body needs something warming and comforting (although I’ve also been known to make this in the summer…). I love that this meal comes together in about 30 minutes, making it much less labor and time-intensive than most other vegan ramen recipes I’ve seen floating around the internet.
There are tons of different types of ramen, but I’m a huge miso ramen fan, so naturally, that’s what this is! If you love miso like I do, I also recommend trying my Miso Sesame Tofu Bowl!
In general, I’m a huge fan of 30-minute meals, like my 20-Minute Tofu Scramble or Easy Cashew Tofu.
I’ve opted to pack this ramen with veggies, like roasted carrots and mushrooms, but feel free to add even more if you like. We often add sliced bok choy at the very end to wilt quickly in the pot and add even more greens. We use soft tofu in this recipe, but I’m also a huge fan of cooking extra-firm tofu to add in if you’d prefer.
Easy Vegan Ramen Recipe
Ingredients
- 2 large carrots, sliced
- 1 tbsp miso paste, divided into 1 tbsp and 1 tbsp
- 3 tbsp soy sauce, divided into 1 tbsp and 2 tbsp
- 3 tsp sesame oil, divided into 1 tsp and 2 tsp
- 1 tsp rice vinegar
- 1 tbsp maple syrup
- 8 cups vegetable stock
- 2 cups sliced mushrooms
- 1 block extra firm tofu
- 3 cloves garlic, peeled
- 4 slices ginger
- 250 g dry buckwheat noodles
Instructions
- Preheat oven to 400 F.
- Slice carrots into rounds.
- In a medium-sized bowl together 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp maple syrup.
- Toss carrots in mixture, then bake for 20 minutes or until slightly charred on the sides.
- Meanwhile, heat vegetable stock in a large pot over medium heat. Add sliced mushrooms, diced tofu, whole garlic cloves, sliced ginger, 2 tbsp soy sauce and 2 tsp sesame oil to the vegetable stock and simmer for 20 minutes.
- Cook buckwheat noodles as per package instructions.
- Remove a small ladel full of stock from the pot and place in a small bowl with 1 tbsp miso paste (plus more as needed). Whisk together to form a paste, then add back into the vegetable stock. Taste and adjust flavors per your liking.
- Add miso stock, carrots, and noodles together and enjoy!
