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.

By Darshana Thacker Wendel,


  • 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)


  • 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.)
  • 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.
  • In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
  • 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 (31)

(5 from 8 votes)

Recipe Rating

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Wondered how many servings are in this and the approximate calories and protein if possible. Thanks so much! It’s delicious. 😋💚🌱

Lisa, Forks Over Knives Support

Hi Cynthia, We're pleased you enjoyed the recipe. This recipe makes 12 cups, which is about 3 to 4 servings depending on hunger levels. We are working on adding nutritional information to all of our recipes, so stay tuned for updates! Happy noodling!

Paula Dieli

I used shitake and cremini mushrooms and they worked well. Thank you for pointing me back to the top re: the wheat noodles. I'll use those next time! Lots of chopping and slicing so I'll make a note to do that on the weekend so that this can go into the regular weeknight dinner rotation.


What if you don’t have access to or can’t afford these 2 types of mushrooms?

Courtney Davison

Hi Becky, You can substitute other fresh mushrooms in. We recommend using two different varieties for the best texture. For more guidance on mushroom varieties and usage, check out our guide: Thank you, Courtney Editor, Forks Over Knives


What brand of ramen should we get


Pretty good but … I followed the instructions exactly and I will change a few things next time. 1. Add more ginger. Right after step 1, blend the broth until smooth, otherwise the shrooms have a slimy texture in the mouth. 2. Omit the sweet potatoes and peas as they don’t compliment the umami flavor. Add cabbage, kale, or bok choy instead. 3. Garnish with pickled shiitakes, edamame, and plenty of green onions. I also liked a little gochujang on top! It’s a pretty good recipe and easy to adjust according to your tastes!

Laurie Kudoba

Delicious!! Best ramen I have ever had! And so simple to prepare!


Amazing!! Thank you for the recipe.

Robin Vinge

Yum! This was delicious! Super nourishing and worth recommending!


This is for 12 servings!!!! Why not 4-6???


Cut it in half?

Marial Shea

Says 12 cups, which for me would be more like 4 servings.

Laurie Masters

OCEANS HALO Organic Shichimi Togarashi, 2 OZ - $9.99 on Amazon Ingredients: Organic Spices, Organic Dehydrated Orange Peel, Organic Sesame Seed, Organic Black Sesame Seed, Organic Sea Kelp Granules.


Or you can mix your own togarashi spice mix. Recipes online.


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

C. Turner

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!


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!


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


At the top it says: 12 servings :)

Char Covelesky

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


That should be assumed in a WFPBNO recipe


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


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


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


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

Jon Griffin

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.


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


Is there a substitute for TOFU….?


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

Laurie Masters

To Jon Griffin and others who don't know -- anyone can get (relatively) clean FRESH (not dry) ramen noodles online from the Nona Lim company. I visiteed the company and met Nona when I lived in Oakland California a half-dozen years ago ... they're pricier than the health-devastating stuff in the dirt-cheap packets, but if ramen floats your boat, they are definitely a healthier option.

About the Author

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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 and follow her on Instagram for more.
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