30 Minute Vegan Ramen with homemade broth.. sounds too good to be true right?
I used to think so, at least the first few times I tested this recipe. But I finally cracked the code!
Turns out, vegan ramen CAN be made in 30 minutes. Including the broth AND the toppings.
If that’s not cause for celebration, I don’t know what is!
This vegan ramen recipe is modeled after my absolute favorite vegan ramen spot in LA! It’s called Ramen Hood and it is aaaaaaaamazing.
They serve their vegan ramen with these incredibly realistic looking vegan hard boiled eggs. They’re crazy fancy and look amazing but I don’t have the time, patience, or desire to recreate them.
The broth on the other hand, now THAT was my mission. Parking in Downtown LA is seriously limited. As much as I love Ramen Hood, I had to learn to make it myself to avoid the hassle.
As a further challenge, I decided my recipe had to be ready in just 30 minutes. I know most people don’t have 3 0r 4 hours to let the broth simmer and I really love making recipes that are simple and easy to prepare. It took a few tries, but the verdict? WORTH IT!
My first few attempts at 30 Minute vegan ramen kinda bummed me out. Either it was too creamy (normally there’s never such a thing but creamy ramen is SUPER weird) or it took wayyyyy longer than 30 minutes.
Then I found a bottle of chili oil at the store and decided to try again. Man oh man, I’m so glad I did! This vegan ramen hits all the flavor notes in a fraction of the time the broth normally requires! It’s:
just a bit spicy
has a rich, deep umami flavor
delicious, easy to prepare toppings
warm + comforting
READY IN 30 MINUTES!!!
If you try this vegan ramen recipe, rate it in the comments and let us know how yours turned out! While you’re at it, tag a photo with #carrotsandflowers on Instagram so we can admire your handiwork!
- ¼ cup roasted sunflower seeds
- 32 oz mushroom broth
- 1 large shallot, chopped
- 3 cloves garlic, roughly chopped
- 3 Tbsp miso
- 2 Tbsp nutritional yeast
- 2 Tbsp soy sauce or tamari, divided
- 4 tsp sesame oil, divided
- 1 Tbsp minced ginger
- pinch red pepper flakes (optional for extra spice)
- 6 oz Japanese ramen noodles
- 14 oz extra firm tofu
- 2 Tbsp soy sauce or tamari
- 1 tsp cornstarch
- 1½ cups sliced mushrooms
- ½ cup corn (fresh or frozen)
- 1 tsp sesame oil
- 1 Tbsp soy sauce or tamari
- ¼ cup chopped scallions
- ½ tsp chili oil
- Carefully press as much water as you can from the tofu while keeping its shape. Cut the tofu into 1 inch cubes. In a small bowl, toss the cubes with 1 tsp cornstarch then add 2 Tbsp tamari or soy and coat evenly. Bake the tofu on a sheet lined with parchment paper at 400F for 20 minutes.
- While the tofu is baking, bring a pot of water to boil and add the ramen noodles. Cook according to package instructions (about 4-5 minutes) Drain and set aside.
- Heat 1 tsp sesame oil in a skillet on medium high heat. Add the mushrooms, corn and 1 Tbsp tamari or soy. Cook for 3-4 minutes until the mushrooms darken. Transfer the contents of the skillet to a small bowl. Set aside.
- Heat 2 tsp sesame oil in the skillet on medium heat. Add the shallots and garlic and sauté for 3-4 minutes then transfer the contents of the skillet to the blender. Add the mushroom broth, sunflower seeds, miso, nutritional yeast, 1 Tbsp soy or tamari, 2 tsp sesame oil, chili oil, red pepper flakes, and minced ginger. Blend on high until the mixture is smooth, about 3 minutes.
- Heat the broth in a saucepan until hot, then divide into 3 bowls. Fill each bowl with noodles and top with tofu and vegetables. Garnish with chopped scallions and ½ tsp chili oil.
*Use GF tamari and GF noodles to make this recipe gluten-free
*Mushroom broth can be found at most health food stores. It's a bit pricier but super worth it! Using vegetable broth instead of mushroom broth will change the flavor and is not recommended. In a pinch, miso ginger broth is a better substitution.
For more deliciously simple recipes like this vegan ramen, check out our Vegan Tomato Spicy Tuna Sushi or our Portobello Veggie Fajitas with Easy Guacamole!
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