Entrees, Recipes

easy vegan ramen

It’s mid-October and getting chillier by the day. On beautiful Autumn days like today, we like to curl up with a big bowl of soup, a blanket and a good movie. Which means it’s the perfect day to talk about ramen. No, not the dollar bags of ramen you lived off in college. We’re talking about a delicious bowl of homemade simple vegan ramen. In the past few years ramen has been on the rise; you can hardly turn a corner without finding a restaurant that serves it.

Ramen was always one of those dishes that I was hesitant to make at home, because of the technique and time that goes into it. I was sure that if I made it, I was not going to like. However, as a vegan sometimes you just have to make it at home. While, traditionally ramen takes hours to make, over the past couple of years I’ve tested different ways to make it around 30 minutes. It may not be traditional ramen, but it is still one freakin delicious bowl of soup.

One of my favourite aspects about ramen is its versatility. All you really need is a delicious broth and noodles to make it ramen, then the toppings are all up to your imagination and creativity. Our ramen starts with a basic vegetable broth, but with a couple of small additions and strategically picked toppings, this will be one of the best bowls of your life.

 

Easy Vegan Ramen
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Ramen is one the best autumn dinners. Typically it takes hours to make, but this vegan ramen comes together in about 30 minutes. 

Course: Main Course
Cuisine: Asian, Soup, Vegan
Servings: 2 bowls
Ingredients
Broth
  • 1 tbsp vegetable broth paste
  • 4 cups boiling water
  • 1 cup dehydrated flower mushrooms
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp chili flakes
  • 1 tsp miso paste
Toppings
  • 2 packs ramen noodles
  • 1/2 block firm tofu
  • sesame oil for frying
  • 1 nori sheet
  • 1 roma tomato
  • 1 1/2 cup kale
  • bean sprouts for toppings (optional)
  • sesame seeds for toppings (optional)
Instructions
  1. Bring water to a boil and add your broth paste and stir to dissolve.
  2. Add your dehydrated mushrooms to your broth along with your soy sauce, sesame oil, chili flakes and miso paste. Allow your broth to simmer, with the lid on, for about 15 minutes.
  3. While your broth simmers, prepare all your toppings. Thinly slice your tofu and fry in a pan with a little sesame oil until both sides are golden brown and crispy. Set aside when done.
  4. Roughly chop your kale and add to your pan and steam until wilted and the edges are a little crispy. You can add a sprinkle of sesame seeds in order to toast them while your kale cooks. Set aside when done.
  5. Slice your tomato in half and pan fry in sesame oil until golden. It takes approximately 3 minutes.
  6. While your tomatoes cook, add your ramen noodles to your broth and cook according to the instructions on the bag.
  7. Now you can construct your bowl! We like to start with the broth, add the noodles and then all your toppings. As a final touch you can sprinkle on some sesame seeds and bean sprouts.

How to make Simple Vegan Ramen