Vegetarian Homemade Beef Ramen

Experience the comforting warmth of Vegetarian Homemade Beef Ramen, a plant-based take on the classic noodle bowl that’s bursting with umami-rich flavors. This wholesome recipe uses dried shiitake mushrooms and red miso paste to recreate the savory depth traditionally found in beef ramen, while a robust vegetable broth forms the perfect base. Tender baby bok choy and julienned carrots add vibrant freshness, while golden pan-fried tofu offers a satisfying protein boost. Topped with sliced green onions, sesame seeds, and an optional spicy drizzle of sriracha, this dish is both hearty and healthy. Ready in just 40 minutes, this vegetarian ramen is an ideal weeknight dinner that rivals any restaurant version.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces dried shiitake mushrooms
• 6 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 inch piece ginger, sliced
• 3 cloves garlic cloves, minced
• 4 stalks green onions, sliced
• 2 tablespoons olive oil
• 8 ounces ramen noodles
• 3 tablespoons red miso paste
• 2 pieces baby bok choy, halved
• 1 large carrot, julienned
• 1 block extra-firm tofu, cubed
• 2 tablespoons sesame seeds
• 1 tablespoon sriracha (optional)

Directions

Step 1

Begin by preparing the broth. In a large pot, combine the vegetable broth, dried shiitake mushrooms, soy sauce, mirin, ginger, and half of the sliced green onions. Bring to a simmer and allow it to cook for 15 minutes, infusing the flavors.

Step 2

While the broth is simmering, heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the cubed tofu to the pan and cook until golden on all sides, about 5 minutes. Set aside.

Step 4

Remove the shiitake mushrooms from the broth, slice them thinly and set aside.

Step 5

Add the miso paste to the broth, stirring until fully dissolved.

Step 6

Bring a medium pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Step 7

To the broth, add the baby bok choy, sliced shiitake mushrooms, and julienned carrots, simmering until the bok choy is tender, about 3 minutes.

Step 8

To serve, divide the cooked ramen noodles into bowls, pour the hot broth with vegetables over the noodles, and top with pan-fried tofu.

Step 9

Garnish each bowl with the remaining sliced green onions and a sprinkle of sesame seeds. Add a drizzle of sriracha for a spicy kick, if desired.

Step 10

Serve immediately, enjoying this rich and comforting vegetarian ramen.

Nutrition Facts

Serving size	(2637.8g)

Amount per serving	% Daily Value*
Calories	2876.5

Total Fat 86.3g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 11.1g
Cholesterol 0mg	0%
Sodium 8463.4mg	0%
Total Carbohydrate 416.5g	0%
Dietary Fiber 61.0g	0%
Total Sugars 62.2g
Protein 141.7g	0%

Vitamin D 1232IU	0%
Calcium 2938.2mg	0%
Iron 24.5mg	0%
Potassium 5960.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 18.8%

Carbs: 55.4%