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  • Prep-time: / Ready In:
  • Makes 12 cups

Nothing says “comfort food” like a cozy bowl of this creamy vegan ramen. Trumpet and shiitake mushrooms team up with tofu and lots of colorful veggies to create a warm noodle soup bursting with flavor. Togarashi, a Japanese blend of dried chiles and seaweed, adds a bit of spice if you like to turn up the heat. Serve in large, wide bowls and get ready to slurp!

Tip: For whole grain ramen noodles, try Lotus Foods’ Millet & Brown Rice Ramen or Nona Lim’s Whole Wheat Ramen.

Creamy Vegan Ramen in a white bowl with a metal spoon

Ingredients

  • 2 cups thinly sliced fresh trumpet mushrooms
  • 3 shiitake mushrooms, stemmed and cut into thin strips (1 cup)
  • ½ cup thinly sliced onion
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups vegetable broth
  • 1 small sweet potato, cut into 1-inch pieces (2 cups)
  • 1 cup thinly sliced carrots
  • 6 oz. dry ramen noodles
  • 1 cup unsweetened, unflavored plant-based milk
  • 3 tablespoons yellow miso paste
  • 12 oz. firm tofu, cut into ¾-inch cubes
  • 1 cup sugar snap peas, halved
  • 1 tablespoon brown rice vinegar
  • ¼ cup thinly sliced scallions
  • ¼ of a sheet toasted nori, cut into thin strips (optional)
  • Spicy togarashi seasoning, to taste (optional)

Instructions

  1. In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
  2. Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
  3. In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
  4. Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.

Comments (13)

(5 from 4 votes)
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Dana1 month ago
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This was flavorful and satisfying! I’ll definitely make it again.

C. Turner1 month ago
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Can’t go wrong when there’s mushrooms! Flavorful & delicious. I was impressed with the taste and texture of the Lotus Foods noodles. This soup is amazing even without the plant milk and definitely going into my permanent rotation!

Demetria4 months ago
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This is so extremely delicious. We cooked it tonight but added a bit more soy sauce, salt and pepper, and topped off with an extra nori sheet. Thanks for sharing this fabulous recipe!

Vee5 months ago
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Am i missing the number of servings. It seems to be absent in many recipes of FOK.

Char Covelesky5 months ago
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It might be a good idea to specify genuine ramen noodles, not the lethal deep fried crap you get in the packaged ramen!

AB3 months ago
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That should be assumed in a WFPBNO recipe

Lydia6 months ago
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Amazing flavors and VERY authentic to Japanese ramen overall. We were so impressed. This might be my favorite FOK recipe yet.

Peggy7 months ago
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Those mushrooms are hard to find and expensive. Would a portobello substitute work well enough?

Donna4 months ago
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Read the last paragraph of the intro. There are two whole grain noodle recommendations. Hope this helps.

Jon Griffin7 months ago
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Nina, if you don’t live in a large urban area, they are mostly impossible to find. There is no Asian market in Billings, the largest city in Montana.

It’s a pet peeve of mine that the recipes all assume ingredients most people can’t get.

Nina7 months ago
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Trumpet mushrooms have a great meat texture. I get mine relatively cheap at Asian produce markets. Honestly though portabella would substitute just fine.

Val7 months ago
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Is there a substitute for TOFU….?

VeggieTater7 months ago
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Just leave it out if you don’t like it, or add more veggies.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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