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A vibrant bowl of vegan ramen with crispy tofu, bok choy, shiitake mushrooms, and fresh toppings, served with a rich umami broth.

Vegan Ramen Recipe


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4.5 from 2 reviews

Description

This vegan ramen is all about bold, slurpable broth, crispy tofu, and chewy noodles—aka everything you crave in a restaurant-quality bowl, made totally doable at home. Roasted ginger and toasted sesame oil build deep umami, while fresh toppings add that perfect crunch-meets-freshness balance. It’s rich, cozy, and so good you’ll be planning your next bowl before you even finish the first!


Ingredients

For the Broth

  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 1 stalk lemongrass, bruised and chopped into 3-4 pieces (peel off the outer layer, then whack it against the counter to loosen the fibers)
  • 2 tablespoons sake or vegetable broth
  • 4 cups vegetable broth (I use Imagine No-Chicken Broth)
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon pureed roasted ginger (see below for instructions)
  • ½ cup full-fat coconut milk (scrape the thick layer off the top of the can)

For the Tofu

  • 1 block firm tofu 
  • ¾ cup cornstarch, plus more if needed
  • Neutral oil for frying (vegetable, canola, or grapeseed)

For Serving

  • Your choice of ramen noodles, cooked according to package instructions
  • 2 cups baby bok choy, lightly sautéed or raw
  • 12 carrots, julienned or thinly sliced
  • 1 cup mushrooms (shiitake, enoki, or black oyster work great)
  • ¼ cup chopped scallions
  • Sesame seeds, pickled ginger, sambal, and fresh basil, for garnish

Instructions

Roasting the Ginger (Make Ahead Option: Freeze for Later!)

  1. Preheat your oven to 475°F (245°C).
  2. Place whole, unpeeled ginger pieces directly on the top oven rack.
  3. Roast for 45 minutes, flipping halfway through, until slightly charred.
  4. Let cool, then peel. Trim away any tough or burned edges, but it’s fine to leave a little skin on.
  5. Puree until smooth, measure out in tablespoons, and freeze for future use.

(Shortcut: If you’re in a rush, finely grate 2 teaspoons of ginger and sauté it over low heat for a couple of minutes before adding it to the broth.)

Making the Broth

  1. Heat toasted sesame oil in a medium-sized heavy pot over medium heat.
  2. Add the minced garlic and shallots, stirring occasionally until softened and golden, about 5-7 minutes.
  3. Add the lemongrass, stir, and let cook for 1 minute before deglazing the pot with sake or broth.
  4. Pour in the vegetable broth, mirin, soy sauce, and pureed roasted ginger.
  5. Simmer on low for 10-15 minutes—you want it to stay at a low simmer, not a boil.
  6. Remove from heat and stir in the coconut milk.

Crispy Tofu (Fried or Baked)

  1. Cut the tofu into triangles or cubes.
  2. Pat the tofu dry with a paper towel to remove excess moisture.
  3. In a shallow bowl, toss tofu in cornstarch until evenly coated, shaking off any excess.

Frying Method:

  1. Heat neutral oil (vegetable, canola, or grapeseed) in a medium pot over medium-high heat for about 7 minutes.
  2. Test the oil by inserting a wooden spoon—if bubbles form immediately, it’s ready.
  3. Fry tofu in batches, making sure not to overcrowd, until golden and crispy, about 4 minutes.
  4. Drain on paper towels.

Baked Option:

  1. Toss coated tofu cubes in a little neutral oil and arrange on a parchment-lined baking sheet.
  2. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.

Assembling Your Ramen

  1. Divide the cooked ramen noodles between two bowls.
  2. Ladle steaming hot broth over the top.
  3. Arrange crispy tofu, bok choy, carrots, mushrooms, and scallions around the bowl.
  4. Garnish with sesame seeds, pickled ginger, sambal, and fresh basil.
  5. Serve immediately.

Notes

Storage & Reheating

  • Broth: Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat until steaming. The flavors deepen overnight, making leftovers even better!
  • Tofu: Keep crispy tofu separate from the broth to maintain its crunch. Reheat in a skillet or air fryer at 375°F (190°C) for a few minutes until crisp.
  • Noodles: These are always best prepared right before serving, but if storing, toss cooked noodles with a little sesame oil to prevent sticking. Reheat by briefly dunking in hot water before serving.
  • Meal Prep Tip: Store each component separately for the freshest ramen experience!

How to Customize Your Ramen

  • Spicy Miso Ramen: Stir in miso paste + chili crisp for a rich, spicy kick.
  • Shoyu-Style Ramen: Skip the coconut milk and use extra soy sauce + a splash of mirin for a lighter broth.
  • Gluten-Free Option: Swap ramen noodles for rice noodles, glass noodles, or gluten-free ramen.
  • Soy-Free Alternative: Replace soy sauce with coconut aminos and add extra mushrooms for umami depth.

Pro Tips for the Best Ramen

  • Roasted Ginger: Deep caramelization = unmatched depth in the broth.
  • Crispy Tofu Perfection: Always keep tofu + broth separate until serving.
  • Noodle Timing: Cook noodles just before serving to keep them chewy and slurpable.
  • Layering Flavor: Broth should be a mix of savory, smoky, and umami-rich elements—adjust soy sauce, sesame oil, and aromatics as needed.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Lunch, Dinner
  • Method: Sautéed, Deep Fried
  • Cuisine: Japanese, Asian