Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Ramen
Slurp your way through a steaming, deeply savory bowl of ramen featuring chewy noodles bathed in a rich, umami-packed miso broth. Topped with earthy mushrooms and crisp bok choy, it's a hug in a bowl!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
In a pot, heat the sesame oil over medium heat and saute the ginger and garlic for 30 seconds until fragrant.
- 2
Add the sliced shiitake mushrooms and cook 4 to 5 minutes until softened and lightly browned.
- 3
Pour in the vegetable broth and soy sauce and bring to a simmer.
- 4
Ladle about 1/2 cup of the hot broth into a small bowl, whisk in the miso paste until smooth, then stir the mixture back into the pot; do not boil the broth once the miso is added, as boiling dulls its flavor.
- 5
Add the bok choy halves to the broth and simmer 2 to 3 minutes until just tender.
- 6
Meanwhile, cook the ramen noodles in a separate pot of boiling water according to package directions, then drain.
- 7
Divide the noodles between two bowls and ladle the hot miso broth, mushrooms, and bok choy over top.
- 8
Garnish with green onions and a drizzle of chili oil before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving360
Calories
15 g
Protein
70 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Traditional ramen broths typically build their richness from pork bones or chicken, so a vegan version has to find that same depth through a different route, usually a combination of dried mushrooms, kombu, and miso. Getting a broth that reads as savory and full-bodied without any animal stock depends heavily on how those umami-rich ingredients are extracted and combined.
Listahan note
This version steeps dried shiitake and kombu for an extended time to pull out deep umami before miso is stirred in at the very end, since boiling miso directly cooks off much of its complexity.
Technique cues
- Soaking dried shiitake mushrooms and kombu in water for several hours, or simmering them gently, extracts glutamates that give the broth its savory backbone.
- Adding miso paste only after the broth is removed from direct heat preserves its fermented complexity, since prolonged boiling flattens its flavor.
- Roasting or charring aromatics like garlic and ginger before they go into the broth adds a layer of depth that raw versions of the same ingredients wouldn't provide.
- Cooking the noodles separately and combining them with hot broth just before serving keeps them from absorbing too much liquid and turning bloated.
Kitchen flow
- Parallel prep
- Prep any side dishes while Vegan Ramen finishes with the shiitake or cremini mushrooms — the hands-off cook time is the window to use. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Vegan Ramen reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the shiitake or cremini mushrooms. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Vegan Ramen reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which can dry out a dish reheated this way faster than a covered, gentler reheat. This one leans on the shiitake or cremini mushrooms. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Vegan Ramen with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the shiitake or cremini mushrooms. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
8 oz ramen noodles
Structural base
Purpose: oz ramen noodles defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
3 tbsp white miso paste
Seasoning backbone
Purpose: tbsp white miso paste gives the dish its recognizable flavor direction.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 cups vegetable broth
Flavor support
Purpose: cups vegetable broth supports the balance of Vegan Ramen and should taste integrated.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 oz shiitake or cremini mushrooms, sliced
Flavor support
Purpose: oz shiitake or cremini mushrooms, sliced supports the balance of Vegan Ramen and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 heads baby bok choy, halved
Flavor support
Purpose: heads baby bok choy, halved supports the balance of Vegan Ramen and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Marinated soft tofu, corn, and sauteed mushrooms are common toppings that add texture and substance in place of a meat-based protein.
- Taste the broth for salt and umami balance after the miso is stirred in, since its saltiness varies noticeably between brands.
- Serve immediately once assembled, since the noodles keep softening the longer they sit in the hot broth.
Ingredient swaps
- miso paste
- chickpea miso - most miso contains soy; chickpea miso is soy-free
- ramen noodles
- rice noodles - wheat ramen contains wheat/gluten; rice noodles are gluten-free
- soy sauce
- coconut aminos - tamari is wheat-free and coconut aminos is soy- and gluten-free, though coconut is a tree nut allergen for some
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store broth and noodles separately in the fridge up to 3 days; reheat broth on the stove and add freshly warmed noodles.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Large pot
- Whisk
Make this household-aware
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