Recipe: Vegan Ramen

Today I got up on the wrong side of the bed. But actually the day started to go off even before I got up. After the alarm clock rang, Canavar started to retch. I only managed to turn his head to the side so that he threw up onto the bedside table instead of me. After that my mood was at rock bottom. I mean it was Friday, I was tired, it was cold (and so was I), the cat didn’t seem to feel well …

Over the course of the day I just felt more and more exhausted and maybe a little bit as if I was falling sick. When I finally got home just before 5 (although I got to pick up my wedding gown, so, of course, not everything was bad today), I had to lie down and take a long nap. Canavar joined me and slept on my legs. Until we got hungry. While I fed wet food from a can to the cat, I decided to make something a little more exciting for my boyfriend and me.

Namely ramen. Recently, we ordered ramen a few times from a restaurant around the corner. It is just the right dish on colder days. Then again, ordering food regularly costs a pretty penny. When we were in Chinatown last Sunday, we walked through a supermarket there. We always find it exciting to discover new and totally foreign products. That time we only bought ramen noodles for a very low price though. We had almost all other ingredients at home anyways. Except for the miso ginger broth that Trader Joe’s sells in cardboard boxes. I am sure it wouldn’t be hard to make a ramen broth yourself, but today I chose the easier way.

Recipe: Vegan Ramen - janavar

Once I had eaten a big bowl of my vegan ramen, while it was still piping hot, I felt better. It also was the right amount of hot. My boyfriend introduced srirachi sauce to me and I love how it adds tanginess to a lot of different dishes. And now I plan on sleeping a lot and enjoying the weekend. I hope you have a lovely weekend, too!

Yields 2 - 3 portions

Recipe: Vegan Ramen

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 3 tbsp. sesame oil
  • 3 spring onions
  • 1 tbsp. minced garlic
  • 3 tbsp. soy sauce
  • 1 tbsp. maple syrup
  • 110 g shiitake mushrooms
  • 1 package Trader Joe's Miso Ginger Broth (= 1l
  • 225 g spinach
  • 100 g ramen noodles
  • 2 tbsp. sriracha sauce
  • 1 package Trader Joe's Sriracha Flavored Baked Tofu (200 g)
  • 1 tbsp. black sesame seeds


  1. Heat up 1 tbsp. sesame oil in a frying pan. Cut the tofu in bigger cubes. Fry the tofu slowly from all sides.
  2. In a big pot heat up the other 2 tbsp. sesame oil.
  3. Cut the spring onions in smaller pieces. Sauté them and the minced garlic in the oil.
  4. Add the mushrooms (I added whole mushrooms, but you could also slice them), the soy sauce and the maple syrup and simmer for a few minutes.
  5. Next, add the broth and the spinach.
  6. Then add the noodles and cook them according to their instruction (usually for about 2 to 4 minutes).
  7. Season with sriracha sauce (the more you add, the spicier the ramen becomes).
  8. After you put the ramen into a bowl, add a few pieces of the tofu.
  9. Sprinkle black sesame seeds on top.


dairy free
egg free

© janavar

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