#41 / Easy & Healthy Vegan Shoyu Ramen / 簡単ヘルシー ヴィーガン醤油ラーメン

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great source of protein and has a firmer texture.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can be a budget-friendly alternative that works well.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is less expensive.

Boil water in a large pot and cook ramen noodles according to package instructions until al dente.

Drain noodles and rinse under cold water to stop cooking; set aside.

In the same pot, heat sesame oil over medium heat until shimmering.

Add minced garlic and grated ginger; sauté until fragrant, about 1-2 minutes.

Pour in vegetable broth and soy sauce; bring to a simmer.

Stir in miso paste until dissolved; simmer for 5 minutes.

Add sliced shiitake mushrooms and carrots; cook until tender, about 4-5 minutes.

In the last minute, add bok choy and tofu cubes to heat through.

Taste and adjust seasoning if necessary, adding more soy sauce if desired.

Divide cooked ramen noodles among bowls; ladle hot broth and vegetables over noodles.

Top with green onions, bean sprouts, and nori strips.

Drizzle with chili oil for extra heat, if desired.

Serve immediately and enjoy your vegan ramen.

Cooking Techniques

Spice Level:

Dietary

Allergens