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Vegan Ramen

by Milloni Merchant featured in Vegan Versions Of Your Favourite Fast Foods


for 4 servings

  • 1 tablespoon
  • 1 teaspoon
    sesame oil
  • 1 tablespoon
    ginger, minced
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 6 cups
    vegetable stock (1.4 L)
  • 1 cup
    water (240 mL)
  • 1 cup
    shiitake mushroom, stems removed and sliced (75 g)
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    miso paste
  • ramen noodle


  • bok choy, sautéed
  • bell pepper, sliced and sautéed
  • fresh parlsey
  • nori
  • rainbow carrot, diced and sautéed
  • radish, sliced
  • onion, sliced and sautéed
  • spinach
  • bean sprout, sautéed
  • corn
  • jalapeño, sliced and sautéed
  • green onion, sliced
    Calories 61
    Fat 5g
    Carbs 3g
    Fiber 0g
    Sugar 0g
    Protein 1g

Estimated values based on one serving size.



  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
  2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
  3. Uncover the pot, add the miso paste, and stir.
  4. Ladle the broth into a bowl and add noodles and toppings of your choice.
  5. Enjoy!




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