Food & Drink

Vegan ramen recipe

You won’t miss the meat in this hearty bowl.

Vegan ramen
Vegan ramen Vegan ramen

If you like big flavours in a hearty bowl, this ramen is going to be right up your street.

This recipe is for a nourishing, nutrient-packed meal, and is easily adaptable, so you can use whatever veg you may have in your fridge.

Vegan ramen


(Serves 4)

1 large onion, peeled and diced

2tbsp sunflower oil

2 garlic cloves, peeled and minced or grated

4cm piece of fresh ginger, peeled and grated

25g dried shiitake mushrooms

1L vegetable stock

2tbsp miso paste

3tbsp soy sauce

200g ramen or rice noodles

250g smoked, marinated or flavoured tofu, diced

1 head of pak choi, quartered

2 carrots, cut into julienne strips (like matchsticks)

2tbsp sesame oil

Toppings (choose any/all):

50g beansprouts, washed

1 sheet of nori, crumbled

A handful of fresh coriander, chopped

2 spring onions, finely sliced

1tsp chilli flakes

Vegan ramen
Vegan ramen Vegan ramen (Lizzie Mayson/PA)


1. To make the broth, fry the onion in the oil until softened, then add the garlic and ginger and cook for another two to three minutes, stirring to prevent sticking.

2. Add the mushrooms, stock, miso and soy sauce, and bring to the boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, to allow the flavours to come through.

3. Strain the liquid into a clean pan, retaining the mushrooms, but discarding the onions, garlic and ginger pulp. Slice the mushrooms and set aside.

4. Cook the noodles as per the packet instructions and add to the broth.

5. Add the mushrooms, tofu, pak choi and carrots, then bring back to the boil and simmer for another two to three minutes. Stir in the sesame oil.

6. Serve topped with beansprouts, nori, fresh coriander, spring onions and/or chilli flakes.

The Official Veganuary Cookbook by Veganuary is published in hardback by Harper Collins, priced £22. Photography by Lizzie Mayson