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Easy Vegan Ramen


Here’s an easy and delicious vegan ramen recipe from Carrots & Flowers.

Easy Vegan Ramen
Recipe Type: Main Course
Cuisine: Vegan, Asian
Author: Carrots & Flowers
Prep time:
Cook time:
Total time:
Serves: 3
Easy and delicious vegan ramen recipe.
  • Soup
  • 1/4 cup roasted sunflower seeds
  • 4 cups mushroom broth
  • 1 large shallot, chopped
  • 3 cloves garlic, roughly chopped
  • 3 tbsp miso
  • 2 tbsp nutritional yeast
  • 2 tbsp tamari or soy sauce
  • 4 tsp sesame oil, divided
  • 2 tsp chili oil
  • 1 tbsp minced ginger
  • Pinch of red pepper flakes (optional)
  • 6 oz Japanese ramen noodles
  • Tofu
  • 14 oz extra firm tofu
  • 2 tbsp soy sauce of tamari
  • 1 tsp cornstarch
  • Vegetables
  • 1 1/2 cups mushrooms, sliced
  • 1/2 cup corn
  • 1 tsp sesame oil
  • 1 tbsp soy sauce of tamari
  • Garnish
  • 1/4 cup scallions, chopped
  • 1 tsp chili oil per bowl
  1. Press as much water as you can from the tofu while maintaining its shape. Cut tofu into blocks, about 1 inch by 1 inch in size.
  2. Place the tofu in a small bowl. Add the cornstarch and 2 tbsp of tamari or soy sauce and coat evenly. Bake the tofu on a sheet lined with parchment paper at 400F for approximately 20 minutes. Flip halfway through.
  3. While the tofu is baking, fill a pot with water and bring to a boil. Add the ramen noodles and cook according to instructions found on the package. Drain and set aside.
  4. Heat 1 tsp sesame oil in a skillet on medium heat. Add the mushrooms, corn and 1 tbsp of tamari or soy sauce. Cook for 3-4 minutes and mushrooms darken. When done, transfer to a small bowl and set aside.
  5. Heat 2 tsp sesame oil in a skillet on medium heat. Add the shallots and garlic and sauté for 3-4 minutes, then place the contents inside a blender. Add the mushroom broth, sunflower seeds, miso, nutritional yeast, 1 tbsp tamari or soy sauce, 2 tsp sesame oil, chili oil, red pepper flakes and minced ginger. Blend on high until the mixture forms a smooth texture (about 3 minutes).
  6. Heat the broth in a sauce pan until hot, then divide between 3 bowls. Add the noodles, tofu and vegetables to each bowl. Garnish with chopped scallions and 1/2 tsp chili oil. Enjoy!
Serving size: 1/3 Calories: 422 Fat: 17.5 g Saturated fat: 3 g Unsaturated fat: 9.9 g Carbohydrates: 47 g Sugar: 2.6 g Fiber: 4.9 g Protein: 22.3 g

Check out the full recipe at: Carrots & Flowers.



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