Easy Vegan Ramen
This Easy Vegan Ramen recipe simmers noodles, simple vegetables, and a mushroom-enhanced veggie broth together in one pot. It’s a flavorful and umami-packed meal that’s ready in less than 20 minutes!
Servings: 6 servings
Calories: 208kcal
Ingredients
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated fresh ginger
- 1 cup shredded carrots
- 1 ounce dried shiitake mushrooms
- 4 cups vegetable broth
- 4 cups water
- 6 tablespoons low sodium soy sauce more to taste
- 1 tablespoon seasoned rice vinegar
- 1-2 tablespoons Sriracha hot sauce to taste
- 2 packages instant ramen, flavor packets discarded
- 1/2 cup sliced scallions
Optional toppings
- more sliced scallions
- sesame seeds
- more shredded carrots
- extra-firm tofu, sliced
- more hot sauce
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and stir fry for a minute or two, until fragrant.
- Add the shredded carrots, mushrooms, broth, water, soy sauce, rice vinegar and hot sauce. Stir and bring to a boil, then lower heat and simmer for 10 minutes, until the carrots and mushrooms soften.
- Add the noodles to the pot and cook for 5 minutes, until the noodles have softened. Now add the sliced scallions and stir in.
- Taste; add more hot sauce or soy sauce as desired.
- Remove from heat and serve in bowls with more sliced scallions, sesame seeds, more shredded carrots, extra firm tofu and more hot sauce. Enjoy!
Notes
- Gluten free - Use gluten free tamari and gluten free ramen noodles.
- Also good topped with marinated tofu or perfect fried tofu.
Nutrition
Serving: 1of 6 servings | Calories: 208kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1860mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3905IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg