This vegan ramen is filled with tender veggies, glazed tofu, and noodles in sesame ginger broth.

– 2 tablespoons peanut oil – 4 ounces shiitake mushrooms – 3 garlic cloves – 2 teaspoons freshly grated ginger – 2 scallions – 6 cups low sodium vegetable broth – 4 tablespoons soy sauce – 1 tablespoon brown sugar – 1 teaspoon toasted sesame oil – 1 (14 ounce or 400 gram) package extra firm tofu – 4.25 ounces dried ramen noodles – 1 cup julienne cut carrot – 1 cup frozen shelled edamame – Toasted sesame seeds



Is there a substitute for tofu in this recipe? Tempeh would work great, or you can simply leave it out and enjoy an all-veggie ramen!

Can this ramen be made gluten-free? Yup! Just substitute your favorite gluten-free vegan noodles (even if they're not ramen noodles). You'll also need to use gluten-free tamari in place of soy sauce. Are ramen noodles vegan? Most dried ramen noodles are vegan, but you should always check the ingredients list before buying. Frozen or fresh ramen noodles are more likely to contain egg or dairy.

If possible, store the components of this dish in separate sealed containers. (Although if you've already mixed everything together it will be fine!) Everything should keep in the fridge for 3 to 4 days.


This ramen is easy to make and so comforting!

The link for the full recipe can be found below!