Oh baby! Ramen is THE BEST!
This vegan version of ramen is simple, (although, not as simple as adding a flavor packet to hot water…but it is way way healthier), and it is so yummy! The ramen broth only takes a few minutes to make and then all you have to do is add mushrooms, bok choy, and noodles! Easy.
Miso broth can be found in most gorcery stores (even Trader Joe’s). Or you can make your own. You can find recipes with a quick Google search.
Get creative with the veggies you add and throw in and add some tofu if you want some protein in this delicious ramen recipe.
This vegan shiitake ramen recipe is so delicious that there may not be leftovers. But if you plan on making this last, be aware that most ramen noodles do not hold up well when left in the broth. If you wish to use this for leftovers or meal planning, simply keep the broth and noodles separate until you are ready to heat and eat them.
Here is a video for visual step by step directions =]
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Vegan Shiitake Ramen Recipe
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield2 Servings
- 1 cup chopped onion
- 3 garlic cloves, grated
- 1-inch fresh ginger, grated
- 4 cups low sodium vegetable or mushroom broth
- 4 cups miso broth
- 2 tsp white miso
- 2 tsp sesame oil
- 8 to 10 oz. shiitake mushrooms
- 3 heads baby bok choy, cut to desired size
- 8 oz. vegan ramen noodles
- 1/4 cup chopped green onion
- 3 squares of ramen noodles (I prefer the gluten-free ones made by Lotus Foods)
In a large pot, saute onion, garlic, and ginger with a bit of broth or water for 5 minutes.
Add the broths, miso paste, and sesame oil. Mix well and bring to a simmer.
Add the mushrooms, bok choy, and ramen noodles. Cook for 5 minutes, or until noodles are soft.
Mix in the green onion prior to serving. Serve immediately.