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Vegan Ramen Noodle Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Vegan Ramen

Easy Vegan Ramen Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 people
Calories 340 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 tablespoon Grape seed or avocado oil for sautéing
  • 5 cloves Garlic roughly chopped
  • 1 3-inch piece Ginger peeled and diced
  • 1 medium Yellow onion coarsely chopped
  • 6 cups Vegetable stock DIY or store-bought
  • 2 tablespoon Tamari or soy sauce plus more to taste
  • 0.5 oz Dehydrated shiitake mushrooms
  • 1 tablespoon White or yellow miso paste ensure vegan friendliness
  • 1 teaspoon Toasted sesame oil for flavor, plus more to taste
  • 8 oz Ramen noodles gluten-free and vegan-friendly
  • 0.5 cup Chopped green onion for garnish, optional
  • 10 oz Extra-firm tofu flash fried for texture
  • 1 cup Miso-glazed carrots optional
  • 1 cup Miso-glazed baby bok choy optional

Instructions
 

Instructions

  • Heat that grape seed or avocado oil in your pressure cooker on medium heat. You want it shimmering but not smoking.
  • Toss in your chopped garlic, diced ginger, and chopped onion. Sauté them until the onion gets soft and see-through, about 5 to 7 minutes.
  • Pour in 6 cups vegetable stock and bring it just to a simmer to start building your broth depth.
  • Add tamari sauce and dehydrated shiitake mushrooms. Let it simmer for another 15 minutes, so the mushrooms plump up and all the flavors meld.
  • Pull the pot off heat and stir in your tablespoon of miso paste until it dissolves completely.
  • Put it back on low heat and drizzle in a teaspoon of toasted sesame oil. Taste test and add more tamari or sesame oil if you want.
  • Meanwhile, cook your ramen noodles in another pot on the stove following package instructions, about 4-5 minutes. Drain and set aside.
  • Divide cooked noodles into bowls and ladle hot broth over. Top with flash fried tofu, miso-glazed veggies, and green onion. Serve immediately.
  • Enjoy your hearty and delicious vegan ramen, adjusting toppings and flavors to taste.

Notes

Best when fresh, though the broth can be stored separately in the refrigerator for up to 5 days and in the freezer for up to 1 month.