15-Minute Vegan Ramen
This 15-minute vegan ramen is comfort food at its best! A delicious and aromatic broth with tender mushrooms, juicy tofu, and green onions. Better than takeout!
Ingredients
- 1 tbsp oil
- 1 garlic clove minced
- 1 shallot minced
- 1 inch ginger finely minced
- 4-5 cremini mushrooms (or your favorite mushrooms) sliced
- 3 shiitakes fresh or rehydrated, sliced
- 4 cups water
- 1/2 cube vegetable broth
- 2 tbsp white miso I used sweet white miso
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp Gochujang or Toban Dijan paste
- 1/4 tsp salt adjust to taste
The Rest
- 5 ounces dry long noodles
- 5 ounces fried tofu or seitan, baked tempeh, etc
- 1 piece pak choy or other greens
- optional: chopped green onions
Instructions
- Heat the oil in a large saucepan over medium heat. Once hot, add the garlic, shallot, ginger, and sauté for 2-3 minutes.
- Next, add the sliced Cremini mushrooms and shiitakes. Sauté for 2 more minutes. Add the water, vegetable broth cube, white miso, soy sauce, sugar, and Gochujang. At this point, you can also add the fried tofu cubes if using.
- Bring to a boil. Then reduce the heat to a simmer and let simmer for 10-12 minutes. In the meantime, sauté the greens and cook the noodles according to the package instructions.
- Taste the broth and adjust saltiness if needed. The broth should be slightly sweet and salty, so do not hesitate to add more salt. Depending on the type of miso and vegetable broth cube used, you might have to add an extra 1/4 tsp of salt. On the other hand, if you find the broth too salty, you can dilute it with more water.
- To serve: Divide the drained noodles between two serving bowls and top with sautéed greens. Pour in the piping hot broth over the noodles with some mushrooms. Garnish with chopped green onions and a small sheet of roasted seaweed (nori). Serve hot.
- The broth will keep for up to 3 days in the refrigerator.
Notes
Feel free to adjust the amount of noodles, tofu, and greens to your liking.
For a hint of nuttiness, add 1 tsp of toasted sesame oil to the broth.
Nutrition
Serving: 1 serving (with noodles and tofu) | Calories: 528 kcal | Carbohydrates: 77.1 g | Protein: 23.8 g | Fat: 15 g | Fiber: 5.7 g | Sugar: 17 g