This vegan ramen recipe can be made at home in less than 20 minutes. Top with carrots, cooked tofu, seaweed, and sesame seeds for a delicious and healthy lunch or dinner. 


miso paste toasted sesame oil dehydrated shiitake mushrooms vegetable broth sesame seeds instant ramen seaweed snacks

©Kirsten Nunez

soy sauce carrots scallions tofu cilantro garlic ginger

Step 1:

In a large pot or pan, warm 2 tablespoons of oil. Sauté minced garlic and ginger for 30 seconds to 1 minute, or until golden brown and fragrant.

©Kirsten Nunez


Add the soy sauce, miso paste, toasted sesame oil, mushrooms, vegetable broth, and water. Whisk the miso to break it up. Simmer for 7 to 10 minutes, or until the mushrooms soften.

Step 2:

©Kirsten Nunez

Add the bricks of instant ramen noodles. Cook until soft and separated, about 3 minutes. The exact time will depend on the product.

Step 3:

©Kirsten Nunez

Divide the ramen into bowls. Garnish with your favorite ramen toppings such as cooked tofu, sliced carrots, chopped scallions, seaweed snacks, cilantro, sesame seeds, and hot sauce.

Step 4:

©Kirsten Nunez

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