VEGAN REV – How to make Vegan Ramen – EP 19

Join me in making an quick and hearty vegan ramen right in the comfort of your own home! All you need is a few Asian ingredients, some prep time, and some Japanese cooking spirit! Remember to like, comment, and subscribe for more vegan recipes!

Dried ramen noodles
Miso paste
Bok choy
Shitake mushrooms
Extra firm tofu
Toasted nori (seaweed)
Green onions
Soy sauce/Tamari/Shoyu
Vegetable stock (optional)
Olive oil

1. Wash and prep your veggies, brush your mushrooms with a tamp cloth and not run them under water. Pat dry your extra firm tofu before searing them in the pan.
2. Olive oil in hot non-stick pan, place sliced tofu in
3. Bring a pot of water to boil
4. Once the tofu is done, set it aside
5. Sear bok choy in hot non-stick pan, once done set aside
6. Pour boiling water onto dry ramen noodles
7. Put saucepan back on the heat, add olive oil
8. Add bok choy, mushrooms, garlic, and green onions.
9. Add a generous table spoon of miso paste
10. Add 3-4 cups of water of optional veggie stock
11. Deglaze your pan and add soy sauce/tamari/shoyu
12. Prep your noodles in an empty bowl, and pour over your stock and veggies
13. Slice your toasted nori (seaweed) and garnish
14. Garnish with fresh cilantro
15. Enjoy!


  1. This looks so darn good. Oh my word. I will definitely make this. Minus the tofu…sorry. I don’t think tofu would taste good as I hate soy but other than that. This looks delicious and satisfying.

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