• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Shiitake Ramen

by Roxy, So Vegan October 5, 2021January 31, 2023
October 5, 2021January 31, 2023
Vegan Shiitake Ramen Recipe
  • This wonderful ramen is an adaptation of a recipe by our friend Ellie from Mayse Artisan Bakery.
  • We serve our ramen with fried tofu and pak choi, as well as some fresh veggies. But you can simplify the dish by skipping the tofu and pak choi.
  • You can also make this even easier using ready-to-go noodles. Simply add them to the broth and heat through.
Vegan Shiitake Ramen Recipe

Shiitake Ramen

Serves: 2 people Prep Time: 15 minutes Cooking Time: 35 minutes 35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 shallot, peeled + sliced
  • 3 garlic cloves, peeled + chopped
  • 250g / 8.8oz shiitake mushrooms, sliced
  • 4 tsp sesame oil
  • 1/2 thumb of fresh ginger, peeled + chopped
  • 1 tbsp miso paste (we use red)
  • 1 litre / 33.8 fl.oz vegetable stock
  • 100g / 3.5oz vegan-friendly ramen noodles
  • salt
  • 300g / 10.6oz firm tofu, sliced into squares
  • cornflour
  • vegetable oil
  • 1 pak choi, halved + rinsed

Optional toppings: carrot, spring onion, chilli oil and sesame seeds

Method

  1. Pour 2 tsp of sesame oil into a wok on a medium heat.
  2. Add the shallot and garlic and fry for 5 minutes. Transfer the cooked shallot and garlic to a blender (leave the blender to one side) and return the wok to the heat.
  3. Turn the heat up and pour the remaining 2 tsp of sesame oil into the wok. Add the mushrooms to the wok and fry for 12-15 minutes until cooked.
  4. Coat the tofu squares in cornflour, then fry with a splash of vegetable oil in a hot pan for 6-8 minutes until crispy. Add the pak choi to the pan for the final few minutes.
  5. Cook the noodles as per the packet instructions.
  6. Add a third of the fried mushrooms to the blender and leave the rest to use as a topping later. Add the fresh ginger, miso paste and vegetable stock to the blender and blend until smooth.
  7. Pour the broth into the wok and heat through. Season to taste with extra salt.
  8. To serve, add the noodles, followed by the broth, then top with the pak choi, tofu and your chosen toppings: we go with sliced carrot and spring onion, a drizzle of chilli oil and a sprinkle of sesame seeds.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsMust-try noodlesSO VEGAN classics
7 Comments
9
FacebookTwitterGoogle +Pinterest
Previous post
Garlic + Cavolo Nero Spaghetti
Next post
Easy Baked Falafel

You may also like

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Salad Bowl

March 5, 2023

One Pan Gnocchi Pesto Bake

February 21, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    One-Bowl Breakfast Muffins

    April 10, 2019
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    One-Pot Tomato + Mushroom Pasta

    January 4, 2021
  • 4

    Homemade Protein Flapjacks

    April 12, 2018
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact