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ramen noodle pull against a dark background

Easy Vegan Ramen


Delicious vegan ramen, using any of Mike’s Mighty Good four vegan varieties. Dress up the broth or just prepare the broth using the seasoning packet and add to the cooked ramen noodles. Add tofu, shiitake and greens to create a heartier and healthy ramen!


for the tofu

  • one block of firm tofu, cut up into 1X1-inch cubes
  • 1 TB toasted sesame oil
  • 1 TB canola or grapeseed oil

for the shiitake

  • 2 cups sliced or hand-torn shiitake
  • 1 TB canola or grapeseed oil

for the broth

  • 1 TB canola or grapeseed oil
  • one large onion, grated on a box grater (or puree in a food processor)
  • 2 TB fresh grated ginger
  • 2 tsp vegan bouillon paste, whisked into 5 cups boiling water (I place this into a glass measuring cup, but a small pot would work)
  • 2 TB fresh grated garlic
  • 2 seasoning packets from Mike’s Mighty Good Soy Sauce cup
  • 1/4 cup canned coconut cream (skim the cream off the top of a full-fat can of coconut milk)

for the bok choy

  • 1 TB canola oil
  • 2 large handfuls of baby bok choy, rinsed and halved or chopped

to finish the ramen

  • two sets of noodles included in Mike’s Mike’s Mighty Good instant ramen cup
  • sliced Thai chilis (optional)
  • two sets of oil packets included Mike’s Mighty Good instant ramen cup


to make the tofu

  1. Preheat oven to 425.
  2. Place the tofu cubes in a large bowl (no need to press the tofu). Drizzle with the oils.
  3. Line a baking sheet with parchment paper. Line up the tofu in spaced out rows. Drizzle any leftover oil in the bowl over the top of the tofu.
  4. Bake for 15 minutes.
  5. Flip the tofu cubes over and bake for 10 minutes more, or until golden on both sides.

to make the shiitake

  1. Place the shiitake in a large cast iron pan. Drizzle the oil over the top.
  2. Place into the oven with the tofu and bake for 10-15 minutes, tossing them around a bit halfway through the bake time.

to make the broth*

  1. Heat a large Dutch oven or any other heavy pot over medium heat.
  2. Place the oil into the pot, allow to warm for about a minute, then add the pureed onion to the pot.
  3. Allow to sauté for about 10 minutes, stirring occasionally with a spatula.
  4. Add the ginger and sauté for 5 minutes.
  5. When the mixture starts to stick, add a few splashes of the hot vegan broth.
  6. You want the mixture to be moist, but not too dry or it will scorch. Keep adding a few splashes of broth to maintain this consistency. Stir and scrape the pot with a spatula occasionally.
  7. Allow the puree to develop a slight golden color. Turn the heat down if it starts to burn.
  8. Add in the garlic and 2 seasoning packets from Mike’s Mighty Good Soy Sauce cup. Stir to combine.
  9. Add in a few more splashes of the broth and allow to sauté and soften for about 3 minutes more. Do not allow the mixture to burn. Add more broth, turn down the heat or stir again to prevent this from happening. Burned garlic will ruin your broth!
  10. Add in the rest of the broth, stir well, scraping the bottom of the pot, and allow to simmer for about 10 minutes over low heat.
  11. Place a chinois or fine-mesh sieve over a bowl. Pour the broth into the sieve. Use a spatula to press and squeeze all of the flavor into the bowl.
  12. Discard the solids.
  13. Return the broth to the pot. Add the coconut milk to the broth. Allow to simmer while you finish the next steps.

to make the bok choy

  1. Place the oil in a cast iron pan and warm it over medium-high heat. Add the bok choy and sauté for a few minutes or until a little color develops.

to finish the ramen

  1. Boil 2 sets of noodles from Mike’s Mighty Good Soy Sauce cup. I boiled the noodles in a pot on the stovetop, uncovered for 4-5 minutes. Drain and set aside.
  2. Set out two large bowls. Place the oil packet contents into each bowl.
  3. Distribute the noodles into each bowl.
  4. Place the tofu, shiitake and bok choy into each bowl.
  5. Ladle the broth into each bowl. Top with Thai chilis, if desired.
  6. Enjoy immediately!


*This broth can be made ahead! Just allow it to cool and refrigerate for a day or two.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour