Vegan Miso Ramen with Shiitake Dashi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply umami-rich vegan ramen featuring a homemade kombu-dashi broth, tender tofu, and fresh vegetables, embodying the authentic simplicity of Japanese vegetarian cuisine. This Japanese-inspired vegan recipe (quick vegan), ready in about 45 minutes, pairs kombu, water, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Simmer 3-inch kombu and 8 cups water in a pot over medium-low heat for 20 minutes (do not boil), then remove kombu and add 4 oz sliced shiitake mushrooms.
  2. Step 2: Cut 14 oz firm tofu into 1/2-inch cubes, pan-fry in a dry skillet over medium heat for 8 minutes until golden on all sides, then set aside.
  3. Step 3: Cook 8 oz ramen noodles in boiling water for 3 minutes until al dente, then drain and rinse under cold water.
  4. Step 4: While noodles cook, whisk 3 tbsp miso paste into 2 cups hot dashi broth until dissolved, then stir in 2 cups chopped bok choy and cook for 2 minutes until tender.
  5. Step 5: Divide noodles into bowls, pour miso broth over, top with fried tofu, 1/4 cup sliced green onions, and drizzle with 1 tsp sesame oil.

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