30 Minute Vegan Ramen
Prep time
Cook time
Total time
This most incredible homemade vegan ramen is ready in just 30 minutes! All of the flavor with none of the wait, this is a must try!
Recipe type: Main Course
Cuisine: Vegan
Serves: 3 servings
  • Soup
  • ¼ cup roasted sunflower seeds
  • 4 cups mushroom broth
  • 1 large shallot, chopped
  • 3 cloves garlic, roughly chopped
  • 3 Tbsp miso
  • 2 Tbsp nutritional yeast
  • 2 Tbsp soy sauce or tamari
  • 4 tsp sesame oil, divided
  • 2 tsp chili oil
  • 1 Tbsp minced ginger
  • pinch red pepper flakes (optional for extra spice)
  • 6 oz Japanese ramen noodles
  • Tofu
  • 14 oz extra firm tofu
  • 2 Tbsp soy sauce or tamari
  • 1 tsp cornstarch
  • Vegetables
  • 1½ cups sliced mushrooms
  • ½ cup corn (fresh or frozen)
  • 1 tsp sesame oil
  • 1 Tbsp soy sauce or tamari
  • Garnish
  • ¼ cup chopped scallions
  • ½ tsp chili oil per bowl
  1. 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. Flip halfway through.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
*Broth can be batched and stored in the freezer for up to 2 weeks. Thaw in the fridge before reheating.
*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.
Nutrition Information
Serving size:  Calories: 422 Fat: 17.5 g Saturated fat: 3 g Unsaturated fat: 9.9 g Carbohydrates: 47 g Sugar: 2.6 g Fiber: 4.9 g Protein: 22.3 g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/30-minute-vegan-ramen/