Vegan Delicacy

Vegan Ramen Soup

Average: 4.8 (13 votes)
(13 votes)
Vegan Ramen Soup

Vegan Ramen Soup - The Japanese noodle soup prepared quickly and easily | Photo: Maximilian Gold

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Health Score:
85 / 100
very easy
25 min.

Healthy, because

Even smarter

The vegan ramen soup provides a high content of B vitamins thanks to the shitake. Especially for vegans, mushrooms are a great choice, as their vitamin B content is at least as high as that of meat. With the included bok choy the vegan ramen recipe also scores with plenty of phytochemicals that protect our body cells from aging.

The vegan ramen recipe can be changed and modified according to your mood. For example, broccoli, green asparagus or mushrooms are suitable as vegetable ingredients. If you also consume animal products, the ramen can also be cooked super with poultry or beef broth. This gives the Japanese noodle soup an even heartier character.

Development of this recipe:


8 ozs scallions (1 bunch)
¾ oz ginger
4 garlic cloves
5 ozs shiitake mushrooms
2 Tbsps sesame oil
1 tsp red Curry paste
54 ozs Vegetable broth
44 ozs Bok Choy
14 ozs Tofu
5 Tbsps soy sauce
16 ozs Ramen noodle
½ oz sprout mix
½ oz cilantro (1 bunch)
2 Tbsps Rice vinegar
1 Tbsp Rice syrup
2 Tbsps black sesame
How healthy are the main ingredients?
Bok ChoyTofushiitake mushroomsoy saucegingersesame oil

Kitchen utensils

1 Cutting board, 1 Skillet, 2 Pots

Preparation steps


Wash and clean the spring onions. Cut the green diagonally into strips and set aside for garnish. Cut the rest into fine rings. Peel and slice ginger and garlic. Clean mushrooms and cut into slices.


Heat 1 tablespoon oil in a saucepan and sauté vegetables over medium heat for 1-2 minutes. Stir in curry paste and add vegetable stock. Wash and clean pak choi and cut into halves or quarters, depending on size. Add bok choy to pot and simmer gently over low heat for 6-8 minutes.


Meanwhile, cut tofu into cubes. Heat remaining oil in a frying pan and fry tofu cubes in it for 3-4 minutes over medium-high heat. Add 1 tablespoon soy sauce and heat for 1 minute. Set tofu cubes aside. Cook ramen in boiling water for 5-6 minutes. Then drain.


Meanwhile, wash the sprouts and drain. Wash the cilantro, shake dry and pluck the leaves. Mix remaining soy sauce, rice vinegar, rice syrup, and 1 tablespoon of sesame seeds and divide among 4 bowls.


Pour ramen into bowls and add broth. Top with vegetables, tofu cubes, sprouts and cilantro and sprinkle with remaining sesame seeds.