A superb 10-ingredient vegan concoction made with 1-pot mushroom broth, crispy tofu, and miso roasted vegetables. Tasty, satisfying, and delicious plant foods.

This recipe for 10 ingredients starts with broth.
Broth ramen can be made in various ways, but to keep me vegan-friendly, I use vegetable broth mixed with ginger, onions, garlic and dried shiitake mushrooms (which you can find in most grocery stores (and all Asians) ).

To add to the depth and flavor of the "umami", I also added a little soy sauce (or tamari) soy sauce and white miso paste.
The results are miraculous. Friends, I think I'm in love.
When your stock burns, prepare the desired topping.
I went with a 10 minute flash of "fried" crispy tofu, miso carrots, and baby bok choy. Green onions also give colorful, crisp results, while the garlic sauce adds to the heat.
I hope you all LOVE this healthy, satisfying, simple ramen soup! Make the broth early and enjoy individual meals throughout the week, or enjoy the four bowls with family or friends. After all, you won.


  • 1 tablespoon of grapeseed oil
  • 5 cloves of garlic, roughly chopped (5 cloves yield ~ 2 1/2 Tbsp or 18 g)
  • 1 ginger measuring 3 inches (peeled and diced)
  • 1 medium yellow onion (roughly chopped)
  • 6 cups of vegetable broth (DIY or store-bought)
  • 2 Tbsp tamari or soy sauce (plus to taste)
  • 0.5 ounces of dried shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan hospitality on the package - I like this brand * available at Whole Foods)
  • 1 teaspoon sesame oil (for flavor // plus more for flavor)
  • 8 ounces of ramen noodles * (make sure the package is gluten-free and vegan-friendly - I like this brand available at Whole Foods)

TOPPING optional

  • 1/2 cup chopped green onions (for garnish)
  • 10 ounces extra hard (flash "fried" *)
  • Carrot with miso glass *
  • Baby bok choy with miso *


  1. Heat a large saucepan over medium-high heat.
  2. After heat, add oil, garlic, ginger, and shallot. Saute, stirring occasionally for 5-8 minutes or until the onions have developed slightly in the same direction (brownish edges).
  3. Add 1 cup (240 ml // amount when the original recipe is written // adjust if changing batch size) of vegetable broth to cushion the bottom of the pan. Use a shaker (or wooden spoon) to scrape off any bits that may stick to the bottom to enhance the flavor of the broth.
  4. Add the remaining 5 cups (1200 ml // amount when the original recipe is written // adjust if changing batch size) vegetable broth, tamari or soy sauce, and dried mushrooms - stir.
  5. Bring to a boil over medium heat, then reduce the heat to low and cover. Boil on low heat for at least 1 hour, up to 2-3, stirring occasionally. The longer it is cooked, the more flavor the deeper and develops.
  6. Taste the broth and adjust the seasonings as needed, add more soy sauce or sesame oil if desired. Add miso paste at this time.
  7. When you are 30 minutes from serving, prepare the desired toppings (see notes for shiny carrots, baby bok choy, and fast tofu).
  8. NOODLE: Fill a large saucepan or pan with water and bring to a boil. After boiling, add ramen noodles (depending on the size of the pan. You may need to do this in two batches // use fewer or more batches if changing batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
  9. Strain the spare broth and mushrooms to serve. (Save the onions and ginger for serving too, if desired, even if I throw them away).
  10. To serve it, divide the ramen noodles into four (the amount as the original recipe is written // adjust if changing batch size) serving bowls. Sprinkle with desired broth and desired toppings, such as carrots, bok choy, green onions, or grilled tofu. Serve with garlic chili sauce to add heat.
  11. It's best when it's fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

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