• Lauren Marino

The Best Vegan Ramen

Are you a ramen lover?

I used to think "meh" but that was always because I related it to porky meaty soup bowls.

Then I had the veggie Ramen at Yoku Ono and my life was changed

So of course I had to try to recreate it

Vegan Ramen

Serves 3-4


1 brown onion, diced small

1 tbsp sesame oil

2 heaped tsp minced garlic

1 heaped tsp minced ginger 

2 flat mushrooms, diced small 

1.5L veggie stock

2 tsp Miso paste

1 chilli, sliced

1 cup of soy milk

Ramen noodles, cooked according to instructions

Topping ideas:

Steamed bok choy & broccoli

8 minute boiled eggs

Miso roasted pumpkin and carrots 

Spring onion 

Sesame seeds

Sliced nori


Saute the onion on sesame oil for 2-3 minutes. Add the garlic, mushrooms and ginger and stir as a brown colour covers the bottom of the pan

Add 1 cup of veggie stock to de-glaze the brown off the bottom of the pan and stir until the brown clears off the bottom

Add the veggie stock, Miso and chilli. Simmer for 30-60 minutes partially covered. Continue to add small amount of hot water if too much evaporates. Add the soy milk. Continue to simmer. I let mine simmer for a total of 4 hours but you can quicken it up to 30 minutes

Place noodles in the bowl. Pour in broth. Top with chosen veggies, egg and other toppings

This one photographed was my leftovers due to terrible lighting at night so you can't see the delish Miso pumpkin! Highly recommend

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