The Easiest Vegan Ramen
Craving a comforting bowl of ramen that’s quick and easy to prepare? Look no further! This easy vegan ramen recipe is packed with flavor and nutrition, featuring aromatic onions, ginger, and garlic, along with hearty mushrooms for a delicious umami boost. The rich broth is enhanced with creamy tahini, savory miso paste, and a splash of plant-based milk, creating a silky texture that warms the soul. Perfect for a busy weeknight dinner or a cozy weekend meal, this vegan ramen is not only satisfying but also incredibly simple to whip up. Get ready to indulge in a delightful, nourishing bowl of goodness!
Ingredients
Scale
- 1/2 onion
- 1 tbsp olive oil
- 1 piece (2×2 cm) of ginger
- 1 clove of garlic
- 4 mushrooms
- 480ml vegetable stock
- 1 tbsp tahini
- 2 tbsp miso paste ( or 2–3 tbsp Maggi)
- 60ml (plant based) milk
- Optional: chili flakes & coriander
Instructions
- Mince the onion, fry in a pan with oil until golden brown.
- Grate the ginger & garlic.
- Add the ginger, garlic & minced mushrooms to the pan, fry for another 3 minutes. Set aside.
- Bring the stock in a pot to medium heat. Add the fried onion & mushrooms, simmer for a few minutes.
- Add the tahini, miso paste, & plant based milk in this order to the soup. Stir well & turn off the heat.
- Boil the noodles in hot water for 3-5 minutes.
- Pour the ramen soup into bowls.
- Add the boiled ramen noodles
- Garnish as you wish !
