Vegan Ramen
A steaming bowl of ramen doesn't have to rely on pork bones or soft-boiled eggs to taste deeply satisfying — this version proves that point with every slurp. The broth starts with dried kombu and shiitake mushrooms, which slowly steep in cold water before ever hitting heat, building a rich, umami-packed base that tastes like it simmered all day. White miso, soy sauce, toasted sesame oil, and a hit of fresh ginger round everything out into something genuinely complex and craveable. Roasting the king oyster mushrooms and firm tofu together at high heat gives them golden, slightly crispy edges that hold up beautifully in the bowl instead of turning soggy. Baby bok choy adds a pop of color and a tender-crisp bite that balances all that savory depth. The whole thing comes together in about an hour and serves four, making it a realistic weeknight project that doesn't feel like a compromise. A drizzle of chili oil and a few sheets of nori at the end take it from great to genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
For the broth
- 6 cups water
- 1 piece (4x4 inch) dried kombu
- 1 oz dried shiitake mushrooms
- 3 tbsp soy sauce
- 3 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
For the toppings
- 12 oz king oyster mushrooms, sliced lengthwise ¼ inch thick
- 2 tbsp neutral oil (such as avocado or canola oil)
- ½ tsp salt
- 14 oz firm tofu, drained and cut into ½-inch slabs
- 4 heads baby bok choy, halved lengthwise
For the noodles
- 12 oz dried ramen noodles
For serving
- 4 scallions, thinly sliced (green tops only)
- 2 tsp toasted sesame seeds
- 1–2 tbsp chili oil (optional)
- 4 sheets nori, halved (optional)
Instructions
- 1
Combine the water, dried kombu, and dried shiitake mushrooms in a large pot. Let soak at room temperature for 30 minutes, until the mushrooms are softened and the water has turned a light amber color.
- 2
Place the pot over medium heat and bring to a bare simmer — small bubbles at the edges, not a rolling boil. Remove and discard the kombu just before the water reaches a full simmer (about 140–150°F / 60–65°C), then continue to simmer the shiitakes for 15 minutes. Remove the shiitakes with a slotted spoon and reserve for another use or discard. Strain the broth through a fine-mesh strainer into a clean pot and discard any solids.
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