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Try this mushroom ramen, then check out more ramen recipes and vegan meal ideas.

Ingredients

  • 750ml vegetable stock
  • 4cm piece ginger, ½ sliced, ½ shredded
  • 1 red chilli, ½ left whole, ½ finely chopped
  • 1 clove garlic, bashed
  • 2 tbsp white miso paste
  • 200g frozen ramen, (or use 100g of dried egg noodles)
  • 1 tbsp vegetable oil
  • 125g shiitake mushrooms, sliced
  • 4 shredded spring onions, white and green separated
  • 2 heads pak choy, shredded
  • ½ tsp soy sauce
  • 1 tsp sesame oil

Method

  • STEP 1

    Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.

  • STEP 2

    In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.

  • STEP 3

    Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.

  • STEP 4

    Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.

Try more meat-free ramen recipes:

Vegan ramen

This coconut ramen is completely vegan and made simple with the addition of curry powder – so you don’t have to have a storecupboard full of spices at your disposal to create depth of flavour.

Two blue bowls filled with noodles and a creamy broth

Tofu ramen

In need of a warm bowl of comfort food? This vegan ramen recipe only takes an hour to make and has two easy steps. Prepare the stock by using boiling water, mushrooms, onions and garlic. Add beansprouts and marinated tofu before boiling the noodles. Mix the noodles and stock together in a bowl, and there you have a bowl of quick comfort food.

Vegan Ramen Recipe with Chilli and Tofu

Vegetarian ramen

Tahini is the secret ingredient in this veg-packed ramen, adding creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two.

A teal blue background with two bowls of veg-packed ramen
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