Vegan Ramen

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Vegan ramen? Here is an easy recipe with ingredients from your local supermarket!

Vegan Ramen, cooking, Japanese recipe, Japanese cuisine, cooking class, recipes, ramen, vegan, plant-based, delicious, easy, Japan Fans, Japanese Cultural Centre, Japanese Art & Culture Centre Utrecht
This vegan ramen is not only a feast for the eyes but also for the taste buds. With a deep, umami-rich broth and fresh, crunchy toppings, this dish is sure to impress both vegans and non-vegans alike. Try it today and bring a piece of Japan into your own kitchen!

Vegan Ramen

Ramen is an iconic Japanese dish beloved worldwide for its deep flavors and savory broth. In this recipe, we present a fully plant-based version of ramen that is not only flavorful but also perfectly suited to a vegan lifestyle. Best of all? All the ingredients are easily available in the Netherlands. This recipe is not only healthy but also simple to prepare, making it ideal for both weeknight dinners and special occasions.

Ingredients (for 2-3 servings of vegan ramen)

Broth:

  • 1 liter vegetable broth (organic, without added sugars)
  • 2 tbsp soy sauce (choose tamari if you prefer gluten-free)
  • 1 tbsp miso paste (white or red, available in most organic stores)
  • 1 piece kombu (dried seaweed, available at Asian supermarkets)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 small piece of ginger (2 cm), grated
  • 2 tbsp rice wine vinegar or mirin
  • 1 tbsp agave syrup or other sweetener of your choice

Ramen and Toppings:

  • 200 g ramen noodles (make sure they are vegan, such as wheat or rice noodles)
  • 100 g tofu, cubed
  • 1 carrot, julienned
  • 100 g shiitake mushrooms, sliced
  • 1 bok choy, sliced
  • 1 spring onion, sliced into rings
  • 1 small handful bean sprouts
  • 1 sheet of nori, torn into pieces
  • Sesame seeds, for garnish
  • Fresh coriander or chives, for garnish (optional)

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Preparation

Prepare the Broth:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 2 minutes. Then add the vegetable broth, soy sauce, miso paste, kombu, rice wine vinegar, and agave syrup. Let the broth simmer gently for about 15 minutes, allowing the flavors to develop. Remove the kombu before continuing.

Cook the Noodles:
Cook the ramen noodles according to the instructions on the package. Drain and rinse them briefly under cold water to prevent sticking.

Prepare the Toppings:
Heat a bit of oil in a pan and fry the tofu cubes until golden brown. In the same pan, sauté the shiitake mushrooms until tender. Briefly steam or stir-fry the bok choy, so it retains a bit of crunch.

Assemble:
Divide the cooked ramen noodles among deep bowls. Pour the hot broth over the noodles. Then, arrange the tofu, shiitake mushrooms, carrot, bok choy, and bean sprouts over the top. Garnish with spring onions, nori pieces, sesame seeds, and, if desired, fresh coriander or chives.

Serve:
Serve the ramen immediately while it’s still hot. You can also place extra soy sauce, chili oil, or lime wedges on the table for those who like their ramen spicier or tangier.

Vegan Ramen, cooking, Japanese recipe, Japanese cuisine, cooking class, recipes, ramen, vegan, plant-based, delicious, easy, Japan Fans, Japanese Cultural Centre, Japanese Art & Culture Centre Utrecht

Have you tried this recipe?
We’d love to see your creations! Share your homemade vegan ramen in our Facebook group and let us know what you think. Did you know that we will soon be making ramen together with the language group from the Japanese Cultural Centre? Keep an eye on our website and social media for upcoming workshops and events. Together, we’ll make it a delicious and educational experience!