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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.

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 (21)

(5 from 5 votes)
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Robin Vinge2 weeks ago
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Yum! This was delicious! Super nourishing and worth recommending!

Sue2 weeks ago
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This is for 12 servings!!!!
Why not 4-6???

Erin2 days ago
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Cut it in half?

Laurie Masters2 weeks ago
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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.

https://www.amazon.com/Oceans-Halo-Togarashi-Shichimi-Organic/dp/B07TYJYCBH/ref=sr_1_7

J2 weeks ago
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Or you can mix your own togarashi spice mix. Recipes online.

Dana10 months ago
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This was flavorful and satisfying! I’ll definitely make it again.

C. Turner10 months 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!

Demetria1 year 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!

Vee1 year ago
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Am i missing the number of servings. It seems to be absent in many recipes of FOK.

Jacqueline4 months ago
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At the top it says: 12 servings 🙂

Char Covelesky1 year 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!

AB11 months ago
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That should be assumed in a WFPBNO recipe

Lydia1 year 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.

VeggieTater8 months ago
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AB, From many of the comments I’ve seen here, far too many people have no clue what constitutes WFPB/healthy eating.

Peggy1 year ago
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Those mushrooms are hard to find and expensive. Would a portobello substitute work well enough?

Donna1 year ago
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Read the last paragraph of the intro. There are two whole grain noodle recommendations. Hope this helps.

Jon Griffin1 year 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.

Nina1 year 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.

Val1 year ago
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Is there a substitute for TOFU….?

Laurie Masters2 weeks ago
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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.

https://www.nonalim.com/products/tokyo-ramen-6-pack

VeggieTater1 year 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 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.

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