The Best Easy Vegan Ramen

Ingredients

• 1.4 litres (6 cups)reduced-salt vegetable stock
• 590 ml (2½ cups)water
• 45 ml (3 tbsp)mirin
• 45 ml (3 tbsp)light soy sauce
• 85 g (⅓ cup)smooth peanut butter
• 30 ml (2 tbsp)white miso paste
• 15 ml (1 tbsp)minced ginger
• 5 ml (1 tsp)minced garlic
• 2.5 ml (½ tsp)sesame oil
• 15 ml (1 tbsp)organic sugar
• 400 g (15 oz)pre-cooked ramen noodles
• 30 ml (2 tbsp)cooking oil
• 80 g (½ cup)tinned sweetcorn kernels
• 100 g (4 oz)enoki mushrooms
• 100 g (4 oz)baby oyster mushrooms
• 180 g (7 oz), cut into 5 mm-thick slicesfirm tofu
• 15 ml (1 tbsp)black and white sesame seeds
• 1 sheetnori
• 30 ml (2 tbsp), thinly slicedspring onion

Instructions

1. 1

   Heat the stock

   Pour the vegetable stock and water into a pot and heat over a medium-high setting.

2. 2

   Mix the broth

   Add the mirin, peanut butter, light soy sauce, white miso, ginger, garlic, sesame oil and sugar. Whisk until the ingredients dissolve into the liquid, then bring the broth to a simmer.

3. 3

   Cook the toppings

   While the broth simmers, sauté the tofu, baby oyster mushrooms and enoki mushrooms until golden brown. Remove them from the pan and set aside.

4. 4

   Boil the noodles

   Bring a separate pot of water to the boil and cook the ramen noodles according to the packet instructions.

5. 5

   Fill the bowls

   Divide the noodles between bowls and ladle the broth over them.

6. 6

   Add the toppings

   Top with the cooked mushrooms and tofu, sweetcorn, shredded nori, sesame seeds and spring onion. Serve.

What is vegan ramen?

Ramen is a Japanese noodle soup, usually built around broth, noodles and toppings. This plant-based version takes inspiration from that format and uses vegetable stock with miso, soy, mirin and peanut butter for a rich, savoury bowl.

The quick method makes a substantial broth without a long simmer. Separate browned toppings and a final scattering of nori, sesame and spring onion add contrast to the smooth soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 19g protein, 47g carbs, 18g fat.

The noodles and sweetcorn contribute most of the carbohydrates, while peanut butter and cooking oil supply much of the fat. Tofu, peanut butter and the broth ingredients contribute protein. For a balanced plate, serve a bowl with an extra portion of vegetables on the side.

Building the broth

Miso and soy sauce provide savoury depth, while mirin and sugar round out their saltiness. Peanut butter thickens the stock and gives it a creamy texture.

Whisk thoroughly as the ingredients warm so the miso and peanut butter disperse rather than clump. Bring the broth only to a simmer once everything is mixed.

Getting the toppings golden

Tofu: Slice it about 5 mm thick and sauté it with the mushrooms until the surfaces are golden. The recipe does not specify a pressing step, so take care when turning the slices.

Mushrooms: Cook the enoki and baby oyster mushrooms in the same pan, removing them once browned. Set the toppings aside so they are ready when the bowls are assembled.

Noodles and texture

Follow the packet directions for the pre-cooked ramen noodles; cooking times can differ between brands. Drain them before dividing them among the bowls.

The broth should be smooth, the noodles tender and the tofu and mushrooms browned. Adding the toppings just before serving helps retain their contrast with the broth.

Timing the cooking

Start the broth first, then sauté the toppings while it comes to a simmer. Boil the noodles in a separate pot and prepare them close to serving time.

This sequence keeps the components moving without leaving the finished noodles sitting in hot broth. Have the corn, nori, sesame seeds and spring onion ready for the final assembly.

Serving the ramen

Divide the noodles and broth between three bowls, then arrange the tofu, mushrooms and corn on top. Finish with shredded nori, sesame seeds and spring onion.

Serve as soon as the bowls are assembled. The toppings provide varied savoury, sweet and aromatic notes alongside the creamy broth.

Recipe notes & tips

• Whisk the peanut butter and miso into the stock while it is warming to help them dissolve evenly.
• Cut the tofu into evenly sized slices so they cook at a similar pace.
• Cook the noodles according to their packet rather than relying on a fixed time.
• Keep the toppings aside until the broth and noodles are ready.
• Shred the nori just before serving for an easy-to-scatter garnish.

Variations

• Add greens: Wilt spinach or sliced pak choi into the hot broth just before serving.
• Change the mushrooms: Use another variety of mushrooms in place of the enoki or baby oyster mushrooms.
• Make it spicier: Add chilli to the broth to give the bowl extra heat.
• Boost the sesame: Finish with a little extra sesame oil for a stronger toasted aroma.
• Use another noodle: Choose a different ramen noodle and cook it according to its packet instructions.

Common mistakes to avoid

• Lumpy broth: Whisk the miso and peanut butter thoroughly into the warm stock before it simmers.
• Overcooked noodles: Follow the packet directions and drain them when tender.
• Pale toppings: Sauté the tofu and mushrooms until golden before taking them out of the pan.
• Broken tofu slices: Turn the tofu carefully while it cooks.
• Soggy toppings: Add the cooked tofu and mushrooms to the bowls just before serving.

How to store

Store leftover broth and toppings in separate airtight containers in the fridge for up to 3 days. Keep cooked noodles separate if possible, then reheat the broth and toppings until hot and add the noodles; the noodles may soften after storage.

Frequently asked questions