Easy Vegan Ramen


  • 1tbsp

    Grape Seed Oil

  • 5cloves

    Garlicroughly chopped

  • 1

    Ginger (3-inch piece)peeled and diced

  • 1

    Yellow Onioncoarsely chopped

  • 6cups

    Vegetable Stock

  • 2tbsps

    Tamari or Soy Sauceplus more to taste

  • 0.5oz

    Dehydrated Shiitake Mushrooms

  • 1tbsp

    White or Yellow Miso Pastevegan-friendly

  • 1tsp

    Sesame Oilplus more to taste

  • 8oz

    Ramen Noodlesvegan-friendly
Toppings (optional)

  • 1/2cup

    Green Onionchopped for garnish

  • 10oz

    Extra-Firm Tofuflash fried

  • Miso-Glazed Carrots

  • Miso-Glazed Baby Bok Choy
  1. Heat a large pot over medium-high heat.
  2. Once hot, add grape seed oil, garlic, ginger and onion. Sauté, stirring occasionally for five to eight minutes, or until the onion has developed slightly brown edges for a light sear.
  3. Add one cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk or wooden spoon to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  4. Add remaining five cups of vegetable broth, tamari, soy sauce and dehydrated mushrooms. Stir well.
  5. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer on low for one to three hours, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste.
  7. Fill a large pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions, typically about four to five minutes. Drain and set aside.
  8. Strain broth and reserve mushrooms for serving.
  9. To serve, divide ramen noodles between four serving bowls. Top with strained broth and garnish with chopped scallions. Add any desired toppings.
  10. Best when fresh, though the broth can be stored separately in the refrigerator for up to five days and in the freezer for up to one month.