Easy Vegan Ramen
Slurp your way to happiness with this Easy Vegan Ramen, a comforting bowl of umami goodness. Packed with rich flavors and wholesome ingredients, this dish is perfect for a cozy night in.
Community Member
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 carton vegetable broth
- 1 carton vegan ramen broth
- 5 cloves garlic, minced
- 1 oyster mushroom, finely chopped
- 4 oz white mushroom (115 g), finely-chopped
- 8 oz clamshell mushrooms (225 g)
- 1 lb gluten-free udon noodles (425 g)
- 3 bunches bok choy, cleaned and cut
- 6 oz fire-roasted corn (175 g)
- 16 oz tofu (450 g), cubed
- 8 oz green onion (225 g), chopped
Preparation
- Boil broths together in a large pot.
- In a sauté pan, add 2 tbsp oil and garlic and cook for 2 minutes or until fragrant. Add minced mushrooms and clamshell mushrooms, cook until soft for about 6 minutes.
- When broth comes to a boil, add noodles and cook for about 6-8 minutes. Scoop out noodles from pot into a small bowl. Add 1 tbsp of oil and mix noodles to prevent sticking.
- Add cooked mushroom mix and bok choy, then bring mixture to a boil
- In a sauté pan, add 1 tbsp of oil and cook corn until roasted and soft.
- To serve, add noodles and tofu to a bowl, as well as corn. Fill the bowl with broth and top with bok choy and green onions. Serve.
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