Vegan ramen recipe

Ramen is a traditional Japanese dish consisting of a mix of noodles, vegetables and proteins cooked and served in a super-flavoured broth. Today, I show you how to make ramen in a very simple, genuine, tasty and 100% vegetable version, perfect for colder days and able to warm us up and transport us to Japan with our minds.

Ever since I experimented with this preparation, I have literally fallen in love with it and make it
by substituting ingredients with seasonal ones and often varying the vegetables used. The version I propose
here is definitely my favourite.

Miso: an ingredient rich in properties

Ramen can be prepared in a thousand different ways, but in my opinion, the key ingredient to get the right flavour is miso. Miso is a condiment widely used in Asian cuisine. It is obtained by fermenting a cereal or a legume and added in small quantities to broths and soups it gives the dish an intense and pleasant flavour.

Moreover, this ingredient is rich in beneficial properties: it is good for the intestinal flora, rich in minerals, vitamins, proteins and much more.
Cooking allows you to discover new worlds while sitting comfortably at the table!

Prep 20 min Cook 15 min Total 35 min Portion 2

For the Soup

  • Approx. 800 ml vegetable broth
  • 150 g Noodles
  • 2 Carrots
  • 2 Spring Onions
  • 1 tbsp of Miso
  • 1 clove of Garlic
  • 5 g Fresh Ginger
  • Savoy Cabbage as needed
  • Extra Virgin Olive Oil to taste

For the Mushrooms

  • 2-3 large Mushrooms
  • 2 tbsp of Soy Sauce
  • 1 clove of Garlic

For the Crispy Tofu

  • 1 Tofu Bun
  • 3 tbsp of Soy Sauce
  • 1 tsp of E.V.O.O.
  • 1 tsp of Tahina Sauce
  • Sesame seeds to taste


  1. In a saucepan, heat a little oil and sauté chopped garlic, spring onion and ginger. Add the julienne-
    cut carrots, stir and pour in the broth. Cook for 5 minutes. Add a few cabbage leaves and cook for
    another 3 minutes or so.
  2. Pour some broth into a glass and add a tablespoon of miso, stirring until completely dissolved. Add
    the miso mixture to the pot and let it cook for another minute.
    Meanwhile, cut the tofu into cubes and leave it to marinate with soy sauce, tahina sauce, a
    teaspoon of olive oil and a sprinkling of sesame seeds for about 10 minutes. After this time, cook
    the tofu in a frying pan with a little oil until golden and crispy.
  3. Slice the mushrooms and cook them in a pan with a clove of garlic. When they have released their
    cooking water and start to become soft, add 2 tablespoons of soy sauce and stir, cooking until
    golden brown.
  4. Separately, cook the noodles, following the instructions on the package. Finally, serve: place a
    portion of noodles on a soup plate, pour in the broth and add mushrooms, crispy tofu and a few
    slices of fresh spring onion on top. Enjoy your ramen hot!

You can add or replace the chosen ingredients with others. Instead of Savoy cabbage, for example,
you could use Pak-Choi (also called Chinese cabbage), which is perfect for this preparation, but I
chose to use Savoy cabbage because it is an easy ingredient for everyone to find.
In the picture you can see some 100% vegan eggs, their recipe will be soon on the blog!

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