close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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 (14)

(5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Dana6 months ago
Reply
Do you want to report this comment as inappropriate?

This was flavorful and satisfying! I’ll definitely make it again.

C. Turner6 months ago
Reply
Do you want to report this comment as inappropriate?

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!

Demetria8 months ago
Reply
Do you want to report this comment as inappropriate?

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!

Vee9 months ago
Reply
Do you want to report this comment as inappropriate?

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

Char Covelesky9 months ago
Reply
Do you want to report this comment as inappropriate?

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

AB7 months ago
Do you want to report this comment as inappropriate?

That should be assumed in a WFPBNO recipe

Lydia11 months ago
Reply
Do you want to report this comment as inappropriate?

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

VeggieTater4 months ago
Do you want to report this comment as inappropriate?

AB, From many of the comments I’ve seen here, far too many people have no clue what constitutes WFPB/healthy eating.

Peggy11 months ago
Reply
Do you want to report this comment as inappropriate?

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

Donna8 months ago
Do you want to report this comment as inappropriate?

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

Jon Griffin11 months ago
Do you want to report this comment as inappropriate?

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.

Nina11 months ago
Do you want to report this comment as inappropriate?

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

Val11 months ago
Reply
Do you want to report this comment as inappropriate?

Is there a substitute for TOFU….?

VeggieTater11 months ago
Do you want to report this comment as inappropriate?

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

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

Creamy Vegan Ramen in a white bowl with a metal spoon see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap