Japanese Style Vegan Shoyu Ramen Bowl

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer similar flavor with a healthier profile, while button mushrooms are more cost-effective.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles provide more nutrients, while spaghetti is a budget-friendly substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is less expensive.

Prepare the ramen noodles according to package instructions; drain and set aside.

In a large pot, heat vegetable broth over medium heat until simmering.

Add soy sauce and miso paste to the broth; stir until well combined.

Cube the tofu and add it to the pot; simmer for 5-7 minutes until heated through.

Slice shiitake mushrooms and add them to the broth; cook for another 3-4 minutes.

Chop bok choy and add it to the pot; cook until just wilted, about 2 minutes.

In a separate pan, heat sesame oil over medium heat; sauté minced garlic and ginger until fragrant, about 1-2 minutes.

Add sliced carrots and bean sprouts to the pan; stir-fry for 3-4 minutes until tender-crisp.

Divide the cooked ramen noodles into bowls; ladle the broth and vegetables over the noodles.

Garnish with chopped green onions, nori strips, and a drizzle of chili oil before serving.

Cooking Techniques

Spice Level:

Allergens