Vegan Cozy Ramen

Total time55 min

Prep time20 min

Cook time35 min

4.9

(17)

This bowl is the kind of deeply savory, soul-warming meal that makes you forget it's entirely plant-based. The broth is built low and slow — ginger, garlic, and tomato paste bloomed in sesame oil, then simmered with dried shiitake mushrooms, soy sauce, and rice vinegar until it's rich and complex. White miso gets whisked in at the end for that signature umami depth without any animal products in sight. Crispy pan-seared tofu, coated in soy sauce and cornstarch, gives you the satisfying chew and golden crust that makes every bite feel substantial. Tender bok choy, sweet corn, and rehydrated shiitakes round out the toppings, and a finish of scallions, sesame seeds, and nori strips makes each bowl look as good as it tastes. It serves four, so it's just as at home on a weeknight dinner table as it is for a casual weekend gathering. Once you've made ramen broth this good from scratch, the instant packet version is going to feel like a real step down.

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Ingredients

4 servings

For the broth

1 tbsp sesame oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 tbsp tomato paste
6 cups vegetable broth
1 oz dried shiitake mushrooms
2 tbsp soy sauce
1 tbsp rice vinegar
3 tbsp white miso paste
1 tsp chili garlic sauce (optional)

For the tofu

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp neutral oil

For the noodles

8 oz dried ramen noodles

For the toppings

2 heads baby bok choy, halved lengthwise
1 cup corn kernels, fresh or thawed from frozen
4 scallions, thinly sliced
1 tbsp sesame seeds (optional)
1 sheet nori, cut into strips (optional)

Instructions

1
Heat the sesame oil in a large pot over medium heat until shimmering. Add the ginger and garlic and cook, stirring frequently, until fragrant and softened, about 2 minutes.
2
Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the aromatics.

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