Oh baby! Ramen is THE BEST!
This vegan ramen recipe 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 plant based ramen broth only takes a few minutes to make and then all you have to do is add mushrooms, bok choy, and noodles! Easy.
You can use store bought vegetable or mushroom broth, but you can also make your own using vegetable scraps to reduce food waste. Miso broth can be found in most grocery stores. Or you can make your own too.
This plant based ramen is a great recipe for a quick dinner. Depending on the noodles you choose, this vegan recipe can also be made gluten free.
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
- 2 servings of dry ramen noodles
- 1/4 cup chopped green onion
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.