Vegan ramen with tofu and mushrooms in a bowl
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Vegan Ramen with Mushroom and Tofu

This mushroom based ramen is entirely plant-based, and takes advantage of the rich flavor you can get from assorted mushrooms to form its base. Topped with assorted fresh and pickled vegetables, you get a ton of flavor and texture.
Prep Time30 mins
Cook Time30 mins
Course: Main Course, Side Dish, Soup
Cuisine: Japanese
Keyword: cabbage, chili garlic sauce, corn, ginger, green onion, mirin, mushrooms, pickled ginger, pressed tofu, Ramen noodles, shallots, tahini, tamari, umami seasoning blend, white miso
Servings: 6 Servings
Calories: 238kcal
Author: Jen deHaan

Ingredients

Broth

  • 6 cups mushroom or vegetable broth Look for oil free and low sodium.
  • 2 cups water Or sub broth.
  • 1/4 cup mirin See notes.
  • 1/4 cup shallots Diced. Can sub onions or use both.
  • 3 Tbsp tahini Sub hummus
  • 2 Tbsp miso paste White miso if possible.
  • 1 Tbsp tamari Sub soy sauce, liquid or coconut aminos.
  • 2 Tbsp garlic Fresh, minced.
  • 2 Tbsp ginger Fresh, minced.
  • 1-2 tsp broad bean paste Optional spicy chili paste to taste (sub chili garlic sauce).
  • 1/2 tsp white pepper Optional.
  • 3 Tbsp umami seasoning blend Click for recipe, or see notes.

Toppings

  • 3 servings ramen noodles Your choice of brand and type (see notes). Use three to four servings.
  • 2 cups mushrooms Sliced. Wood ear, enoki or shiitake preferred, if available. Just use what's available.
  • 1 cup corn
  • 1 cup cabbage spinach, or bok choy (or similar asian green)
  • 1/2 cup firm tofu Sliced. Make your own, buy, or experiment with homemade burmese tofu.
  • pickled red ginger Shredded. See notes.
  • 1/3 cup green onion Diced.

Instructions

  • Add all ingredients from the broth section to a large pot, whisking all ingredients together well, and bring to a simmer. The tahini will be a bit gritty, but I just keep whisking it and the texture ends up fine (to me anyway!). Add mushrooms to the pot.
  • While simmering, cook ramen noodles according to package directions in a separate pot. Rinse well and set aside.
  • Prepare the toppings and set aside.
  • Divide ramen noodles between several bowls, and then top with broth and mushrooms. Then add the remaining toppings and enjoy!

Notes

The Nutritional Value panel is using a typical low-sodium vegetable broth. Note that, as this is a soup, the sodium is higher than a typical meal: but you probably won't drink all of the broth so you will likely consume much less sodium than indicated in the nutritional values (unless you drink the broth!) To further reduce the sodium, use or make a home-made sodium free broth.
Ramen noodles are offered in gluten free and regular options - regular noodles are wheat based. Most dry noodles (at least all I've seen) are oil free and vegan by default. Fresh might not be, so read packages carefully.
The broad bean paste is easy to find at many larger grocery stores or at an international/asian grocery store.
The umami seasoning blend can be made from a recipe on this site, found at Trader Joe's, and is also offered by additional brands (you can order it online). The nutritional values are using the recipe found on this site.
Pickled ginger used on ramen is not the same as sushi ginger. It is pickled in plum vinegar. You can either make your own, or find it at an international or asian grocery store. I found a large package at my local store in a small town, so it should be somewhat easy to find, or of course you can omit.