Vegan Ramen

A deeply flavourful, umami-rich Vegan Gluten-Free Ramen made with tofu, mushrooms, and a miso broth — plant-based, hearty, and completely satisfying.

This bowl of comfort combines silky noodles, savoury mushrooms, crispy tofu, and a rich miso broth for a meal that feels both soothing and energising. It’s quick enough for weeknights yet special enough for slow, cosy evenings. Entirely vegan and gluten-free, it’s proof that wholesome food can be just as indulgent as traditional ramen.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Ingredients

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• 100g mushrooms, sliced

• 700ml vegetable stock (gluten-free)

• 1 tbsp gluten-free soy sauce or tamari

• 1 tbsp white miso paste

• 100g rice noodles or gluten-free ramen noodles

• 100g tofu, cubed and pan-fried

• 1 small carrot, julienned

• 1 spring onion, sliced

• 1 tsp toasted sesame seeds (optional)

Directions

1. Heat sesame oil in a saucepan. Add garlic and ginger; cook 1 minute.

2. Add mushrooms and cook until soft.

3. Pour in vegetable stock, soy sauce, and miso paste. Stir to combine.

4. Bring to a gentle boil, then add noodles and cook according to packet instructions.

5. Add tofu and carrot, simmer 2 minutes.

6. Serve hot, topped with spring onions and sesame seeds.

Serve hot topped with spring onions and chilli oil. It’s a soothing meal for cosy nights in.

If you loved this, try my Dense Bean Salad or for an exquisite dessert a Dubai Chocolate Bar

What Makes This Vegan Ramen Special

This Vegan Gluten-Free Ramen is rich in umami flavour, thanks to miso paste and mushrooms — two ingredients that bring that deep, savoury note usually found in traditional ramen broth. The sesame oil adds warmth and nuttiness, while the combination of garlic and ginger provides a fragrant, energising base.

Pan-fried tofu gives the dish a satisfying bite of protein, balancing perfectly with the tender noodles and light, aromatic broth. It’s comforting without being heavy — an ideal meal for both cosy nights in and quick, nourishing lunches.

Serving Suggestions

Serve this ramen piping hot, garnished with sliced spring onions, sesame seeds, or a drizzle of chilli oil for a touch of spice. Add greens like pak choi, spinach, or kale for colour and nutrients, or top with nori sheets for extra depth.

For a heartier meal, add extra tofu, edamame beans, or sweetcorn. If you love a little heat, swirl in sriracha or a sprinkle of crushed red chilli flakes before serving. Pair it with gluten-free gyoza or a side of cucumber salad for a full Japanese-inspired dinner.

Storage & Reheating Tips

This ramen is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. If possible, keep the noodles and broth separate to prevent them from becoming too soft. Reheat gently on the hob until steaming, adding a splash of water or stock if needed to loosen the broth.

Avoid boiling once the miso is added — gentle reheating keeps its delicate flavour and probiotic benefits intact.

Optional Tips & Variations

• Add pak choi, spinach, or kale for extra greens.

• Use chilli oil or sriracha for a spicy twist.

• Replace tofu with tempeh for added protein.

• Add a spoonful of peanut butter for a creamy, nutty broth.

• Sprinkle with nori flakes or toasted sesame seeds before serving.