Easy Vegan Ramen

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor, while vegetable broth is more accessible.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer a similar texture and flavor, while button mushrooms are more economical.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

In a large pot, bring 6 cups of water to a boil.

Add 1 tablespoon of Better Than Bouillon No Chicken Base and 1 tablespoon of Better Than Bouillon No Beef Base to the boiling water.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ginger powder, and 1/8 teaspoon of black pepper.

Add 8 oz of ramen noodles to the pot and cook according to package instructions.

While the noodles are cooking, prepare your vegetables: slice mushrooms, carrots, and green onions, and chop cilantro and bok choy.

In a separate pan, fry about half a block of pressed extra firm tofu until golden brown.

Once the noodles are cooked, add the vegetables and tofu to the pot and stir well.

Cooking Techniques

Spice Level:

Dietary

Allergens