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Tasty Vegan Ramen

This quick ramen recipe is tasty and healthy

Ramen is one my favourite meals to make. I love noodles, the broth is full of flavour with ginger, garlic and onion all cooked in and it's so satisfying. The broth might make the meal seem light, but the noodles, mushrooms, tofu and spinach make this a filling dish that is great for a quick lunch or dinner.

a bowl of ramen noodles
I always add way to many noodles to my bowl

The Recipe


For the broth:

  • 2 litres vegetable broth

  • 4 cloves garlic, minced (dried garlic can be used as an alternative)

  • 1 onion, chopped (frozen onion is fine)

  • 2.5 cm piece of ginger, sliced (dried ginger can be used as an alternative)

  • 30 ml soy sauce

  • 15 ml miso paste

  • 15 ml sesame oil

  • 15 ml rice vinegar (apple cider vinegar can be used)

  • Salt and pepper to taste

For the toppings:

  • 225g ramen noodles

  • 1 block extra-firm tofu, pressed and cubed

  • 200g sliced mushrooms (shiitake, button, or your choice)

  • 100g baby spinach or kale

  • 2 green onions, thinly sliced

  • Sesame seeds for garnish

  • Siracha, chilli flakes or chilli oil (optional, for extra spice)


  1. In a large pot, heat sesame oil over medium heat. Add minced garlic, chopped onion, and sliced ginger. Sauté until fragrant, about 2-3 minutes.

  2. Pour in vegetable broth and bring to a simmer. Let it simmer for about 10-15 minutes to allow the flavours to meld.

  3. Stir in soy sauce, miso paste, and rice vinegar. Taste and adjust seasoning with salt and pepper if needed. Keep the broth warm on low heat while you prepare the toppings.

  4. In a separate pan, heat some oil over medium-high heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.

  5. In the same pan, add sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.

  6. Cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.

  7. To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.

  8. Top each bowl with cooked tofu, sautéed mushrooms, baby spinach or kale, sliced green onions, and a sprinkle of sesame seeds.

  9. Optionally, drizzle with siracha or chili oil for extra heat.

  10. Serve immediately and enjoy your homemade vegan ramen

Healthy and Tasty

Ramen is another meal that I try to make with as many health benefits as possible. I use a lot of broth that adds hydration as well as carrying nutrients from the vegetable and spices. The broth is low in fat and calories. The garlic, onion and ginger add tons of flavour and have anti-inflammatory and immune-boosting properties, as well as antioxidants that are good for your skin and your whole body. The miso paste is made from fermented soybeans and has probiotics that support gut health and digestion. Tofu is a great source of plant-based protein, it adds calcium, iron and other minerals. Mushrooms are are a must for a healthy diet, they are low in calories and high in nutrients, including vitamins B and D, selenium, and antioxidants. They can help boost immunity, improve heart health, and even support cognitive function. The leafy green vegetables, the spinach or kale, add vitamins A, C and K as well as fibre. For my noodles I use wholegrain noodles, they are higher in fibre and have less simple carbs. It is better to eat complex carb as simple carbs are quickly turned into sugar when you digest them.

This recipe is pretty basic and when I cook it I customise the recipe with whatever I have in the kitchen. Sometimes I feel like having a really spicy ramen and I'll add kimchi or chili flakes, other times I'll add some canned sweetcorn to change the flavour and texture of the broth. Feel free to customise your ramen with additional toppings like sliced carrots, nori seaweed or bamboo shoots according to your preference.


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