Description
This easy vegan ramen recipe features a flavorful broth made with toasted sesame oil, garlic, ginger, shiitake mushrooms, and carrot, combined with instant ramen noodles and fresh scallions. It’s a comforting, plant-based meal that can be customized with optional toppings like tofu, sesame seeds, and extra hot sauce.
Ingredients
Scale
Broth and Base
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated fresh ginger
- 1 cup shredded carrots
- 1 ounce dried shiitake mushrooms
- 4 cups vegetable broth
- 4 cups water
- 6 tablespoons low sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1-2 tablespoons Sriracha hot sauce
Noodles and Garnish
- 2 packages instant ramen, flavor packets discarded
- 1/2 cup sliced scallions
Optional Toppings
- More sliced scallions
- Sesame seeds
- More shredded carrots
- Extra-firm tofu, sliced
- More hot sauce
Instructions
- Heat sesame oil: Heat the toasted sesame oil in a large pot over medium heat until shimmering and hot.
- Add aromatics: Add the chopped garlic and grated fresh ginger and stir fry for about 1 to 2 minutes until fragrant, but not browned.
- Prepare broth: Add shredded carrots, dried shiitake mushrooms, vegetable broth, water, low sodium soy sauce, seasoned rice vinegar, and Sriracha hot sauce to the pot. Stir well and bring to a boil.
- Simmer vegetables: Reduce heat to low and let the broth simmer for 10 minutes until the carrots and mushrooms are softened and flavorful.
- Cook noodles: Add the instant ramen noodles (discarding flavor packets) to the pot and cook uncovered for 5 minutes until the noodles are fully softened.
- Add scallions and season: Stir in the sliced scallions and taste the broth. Add more soy sauce or hot sauce as desired to adjust seasoning.
- Serve and garnish: Remove from heat and ladle the ramen into bowls. Top with additional sliced scallions, sesame seeds, shredded carrots, extra-firm tofu slices, and more hot sauce as preferred. Enjoy immediately.
Notes
- For a gluten-free version, use gluten-free tamari instead of soy sauce and substitute gluten-free ramen noodles.
- Marinated or fried tofu makes an excellent protein-packed topping.
- You can increase or reduce the amount of hot sauce depending on your preferred spice level.
- To deepen the mushroom flavor, soak the dried shiitake mushrooms in warm water before cooking.
- The recipe serves 6, making it great for meal prep or family dinners.
Nutrition
- Serving Size: 1 bowl (about 1/6th of recipe)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
